Mandel-Bienenstich tiefgefroren

honeycomb round brioche topped with cream-based preparation and decorated with caramelized almonds, frozen, ingredients: 52% cream preparation (<span class="allergen">milk</span>) [40% cream (<span class="allergen">milk</span>), sugar, water, whey powder (<span class="allergen">milk</span>), modified starch (corn), <span class="allergen">gelatin</span>, natural flavour], 48% almond brioche [sugar, <span class="allergen">whole egg</span>, 7.7% almonds, <span class="allergen">wheat flour</span>, water, wheat starch, glucose syrup, palm fat, emulsifiers: mono - and diglycerides of fatty acids, polyglycerol esters of fatty acids, lecithins (<span class="allergen">soy</span>), whole milk powder, baking powders: diphosphates, sodium carbonates, natural flavour], *from hens reared on the ground, possible traces of other <span class="allergen">nuts</span>, made in germany, preparation tip: if the cake is pre-sliced, the thawing time will be shorter (about an hour less), tip: the cake is easier to cut after half an hour of thawing, let thaw in the refrigerator and enjoy cold, storage: ***-freezer (-18°c): several months until the date indicated on the side, ** freezer (-12°c): 2 weeks, *-ice cube compartment (-6°c): 2 days, refrigerator ( 7°c): 1 day, never refreeze a thawed product, fr r