"I wanted to reproduce the traditional lemon pie that we can find everywhere, with another citrus fruit other than lemon. We chose the kalamansi for its acid and sweet side that we find in the region, we associated it with hazelnut to soften the acidity of the kalamansi"
- Executive Pastry Chef, Kevin Pannier
Sweet thin crust, dacquoise biscuit with crunchy hazelnuts, kalamansi cream, citrus gel.
Ideal for 6 persons
24 hours preparation time required.
This cake contains Gluten, Eggs, Dairy, Nuts & Soya
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