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Mema パン屋

Mango Passionfruit Streusel Cake

Mango Passionfruit Streusel Cake

Regular price $138.00
Regular price Sale price $138.00
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Mango Passionfruit Streusel cake

A must for any fan of the Mango passionfruit Cake. Our version is created with superfine flour imported from Japan, which produces a vanilla sponge cake unlike any other. inbetween layer of handmade mango passionfruit jam. Good quality of Thailand Mango precisely studded among clouds of Passionfruit mousse, and you have a dessert that’s sweet and sour.

Finished off with mangoes. 

 *Dairy Free cream will melt if not properly refrigerated or consume after putting on table as they unsweetened. 

INGREDIENTS

Unsalted butter, caster sugar, eggs, flour, icing sugar, almond powder, dairy Free cream, fresh mango and passionfruit mousse., bicarbonate of soda, vanilla extract. 
Allergy Advice: Contains gluten, eggs, milk, nuts. All our cakes are made in an environment where nuts, peanuts, eggs, milk, soya, sesame and gluten are used. For this reason we cannot guarantee they are free from traces of these allergens.

Order 3 day in advance. 

Care information

Cookies

Cookies and Tarts best consumed within 7days once opened. 

Unopened cookies tub, you may keep up to 12weeks. Keep in the fridge can last longer and fresher.

Cookies are freshly baked upon order. No preservatives, No coloring or additive flavoring. 

 

MSW pastries.

Best to store them in the freezer. Defrost 30mins to 1 hour in your fridge before serving. 

May store them in freezer for up to 2weeks. 

Full instructions will be provided. 

 

Fruit cream cakes

Before serving, best to store in the fridge 7 degree celsius and below. 

Our Dairy free cream cakes has to be stored in the fridge , as we do not add in any sugar so they are softer and fluffier. 

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Review

Best Seller:
" Your cake is Insane, Best Cakes I had eaten." by Food King Good

"The cake is soft and fluffy and packed with a generous amount of durian in it. Every bite comes with a mouthful of durian flesh which was super satisfying", by Foodaholic

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