WEDDING CAKES
from 69,80 €
Chocolate layer cake with white chocolate glaze.
Gluten-free (no flour, no baking powder—made with ground almonds instead), glazed with apricot jam:
2 to 5 tiers or more, chosen from our cake sizes:
Depending on the number of tiers (min. 2)
Diameter: 15 to 35 cm (larger for special sizes)
Net weight: 800 to 5,000 g | Gross weight: 1,100 to 6,500 g | Servings: 12 to 80
Minimum shelf life: best before 14 days (stored in a cool, dry place away from heat)
Product Data
Ingredients
EGGS, sugar, BUTTER, ALMONDS, chocolate (minimum 40% cocoa), cocoa;
apricot jam (apricots 55% fruit content, gelling agent: pectins);
white chocolate couverture (minimum 29% cocoa butter).
Gluten-free
Test Certificate (Gluten-free)
Vienna Food Testing Institute, MA 38 .pdf
Nutritional values
Average nutritional values per 100 g
Energy in kJ/kcal 1575/375
Fat 16 g
of which saturated fatty acids 10 g
Carbohydrates 51 g
of which sugars 35 g
Protein 5.2 g
Salt 0.57 g
Storage
Keep cool and dry.
Incl. 10% VAT, plus shipping
USP & Geschichte
Moist, fresh, and gluten-free chocolate cakes
since 1850.
The story behind Theresia Hauer® Cakes and Original Lipizzan® Cakes (Theresia Hauer® cakes with white chocolate glaze) is fascinating:
Initially, it is simply a matter of achieving a moister texture compared to traditional Viennese chocolate cakes.
Theresia Hauer® Cakes and Original Lipizzan® Cakes—the latter featuring a white chocolate glaze—are GLUTEN-FREE. To ensure lasting moistness, flour is omitted entirely and replaced with ground almonds. This use of ingredients makes them superior in quality to conventional Viennese chocolate cakes.
Thanks to this long-lasting moistness, they have been known since 1850 as "traveler´s cakes" suitable for international shipping.
To this day, the family-run business Leconte Chocolatiers® takes pride in being the maker of the first gluten-free chocolate cakes. The success of this recipe—particularly with the white chocolate glaze—endures to this day in our international cake shipping service.
The pioneering product of white chocolate,
which is used for the Lipizzan® Cake. Its recipe corresponds to that of the Theresia Hauer® Cake—a gluten-free cake that stays moist and fresh for a long time.
Its creator, Theresia Hauer®, called this white cocoa butter "L’Essence Absolue of the cocoa bean" after extracting the precious butter—the base ingredient for producing white chocolate—by pressing the fatty cocoa powder.
A global sensation in the 19th century—and still today!
The proverbial name "Lipizzaner"
initially refers only to the color
of the white chocolate glaze.
Customers of the Theresia Hauer® Patisserie in Vienna quickly gave the white cake the nickname "Lipizzan Cake," playing on the name of the famous white horses. It was not until 1954 that LIPIZZANER® became an Austrian chocolate brand, and it became our international chocolate brand in 1999—almost 150 years later.
HISTORY – EXPERIENCED LIVE!
Enjoy this delicious specialty prepared according to its original recipe.
