Cake made with 75% of “mató”, sugar, fresh eggs and corn flour. It bakes in the oven and cools down, all quickly.
Because of its composition, it is suitable for celiacs and is a light, natural and very tasty dessert.
Made with pasteurized milk of “frisona” cow with a lean paste and pasty texture. Expires 15 days after its preparation. It has a moderately sweet, milky and fresh taste.