The Inglima Pastry shop for Easter 2023 presents a great novelty: the Ovo Spring, a leavened cake with gianduia chocolate and with the addition of Etna hazelnuts on top.
What makes this cake special is its shape, as the Inglima pastry chefs have decided to give it the shape of a classic Easter Egg.
Another thing that makes this delicious dessert special is the Gianduia and Etna Hazelnut Cream present inside, to spread it on the very soft slice in order to give it an even more special taste!
Contains: 0,5 Kg (€54.00 / Kg)
Tax includedHere is the great novelty of Pasticceria Inglima, a leavened cake, very soft, in the shape of an egg that will win you over from the first bite.
The great secret of this goodness also lies in the use of Etna hazelnuts both in the coating and in the exquisite spreadable cream inside the package.
As per tradition, Pasticceria Inglima uses only the highest quality products here too, which guarantee the great softness and great taste of this delicious leavened dessert.
A very tasty alternative to the classic Easter dove, a dessert to be savoured!
INGREDIENTS: Water, type 0 and type 1 soft wheat flours ground in Italy (EU origin), butter, sugar, category A egg yolk, salt, mother yeast, chocolate, cocoa, malt, Canicattì wildflower honey, vanilla from Madagascar, sunflower lecithin.
Gianduia cream with Etna hazelnuts: 30% Hazelnuts, milk, oil, sugar, cocoa, lecithin, cocoa butter, vanilla.
COVERING: Milk chocolate glaze (cocoa butter, sugar, hydrogenated coconut vegetable fat, milk, vanilla) butter, Etna hazelnuts.
May contain nuts. CONTAINS NO PRESERVATIVES
Data sheet
 All reviews | 5/5 Molto buono, servizio impeccabile, curato e attento. Lo consiglio! Ida C. published the 09/04/2025 following an order made on 24/03/2025 5/5 Molto buono, servizio impeccabile, curato e attento. Lo consiglio! Anonymous customer published the 22/04/2023 following an order made on 02/04/2023 |
Water, type 0 and type 1 soft wheat flours ground in Italy (EU origin), butter, sugar, category A egg yolk, salt, mother yeast, chocolate, cocoa, malt, Canicattì wildflower honey, vanilla from Madagascar, sunflower lecithin.
Gianduia cream with Etna hazelnuts: 30% Hazelnuts, milk, oil, sugar, cocoa, lecithin, cocoa butter, vanilla.
COVERING: Milk chocolate glaze (cocoa butter, sugar, hydrogenated coconut vegetable fat, milk, vanilla) butter, Etna hazelnuts.
May contain nuts. CONTAINS NO PRESERVATIVES
The Inglima Pastry shop for Easter 2023 presents a great novelty: the Ovo Spring, a leavened cake with gianduia chocolate and with the addition of Etna hazelnuts on top.
What makes this cake special is its shape, as the Inglima pastry chefs have decided to give it the shape of a classic Easter Egg.
Another thing that makes this delicious dessert special is the Gianduia and Etna Hazelnut Cream present inside, to spread it on the very soft slice in order to give it an even more special taste!
