The vegan Angelica cake is a sweet braid made with a dough similar to that of brioche. The dough is quite compact and not spongy, flavored with brown sugar and cinnamon, and intricately braided to create a visually stunning appearance. It captivates you first with your eyes and then with your palate.
Store in a cool, dry place away from heat.
If not consumed within a few days upon arrival, it's advisable to store it in the freezer until the day before consumption. To thaw it, place it in the fridge the day before and always keep the bag tightly sealed to prevent it from drying out quickly and losing its freshness.
Artisan Vegan Angelica Cake
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A vegan reinterpretation of the Angelica cake, a traditional dessert in our culinary culture. Renowned for its delicacy and visual charm, it's often present during festivities or as a treat for special occasions.
This vegan version of the Angelica cake consists of a sweet braid, made with a dough similar to brioche, characterized by a compact texture enriched with flavors of brown sugar and cinnamon. The intertwining of its shapes gives a dramatic elegance to the dessert.
Whether for a decadent breakfast or to indulge in a sweet break, we're sure this will be the perfect treat for you.
AUTHOR OF BOOKS ON ITALIAN GASTRONOMY AND AN ITALIAN PASTRY COOK
“Panettone exerts a wonderful feeling of gluttony, not only on chlidren but also on the charming young girl, the galant, capricious woman, the mature, serious lady, the rough, rugged man, in fact, on everyone.”
Domenico Melegatti
ITALIAN PASTRY COOK AND INVENTOR OF PANDORO
“The Patissier Melegatti…. Would like to inform his kind and numerous clientèle that he has prepared a new sweet and for it’s exquisiteness, lightness, fastness and beautiful shape merits the winning place by calling it Pan d’oro - gold bread.”
Iginio Massari
MASTER OF ITALIAN PATISSERIE WHO IS GETTING THE WHOLE WORLD TO KNOW ABOUT THE TYPICAL BOSSOLA FROM BRESCIA
“Food mustn’t be only good to eat, but it must also be good to look at, stylish and fascinating.”