30/09/2021
These small convex spherical cakes consist of two halves of the most delicate airy sponge cake, fastened together by filling. As such, fatty creams that complement and soak dry biscuit dough are especially good, as well as ganache, fruit creams, jellies and marmalades. The top of the product must be covered with chocolate in order to preserve the softness of the biscuit, to give it an additional flavoring nuance.
