8 simple sponge cake layers, with a thickness of 1.3 cm
This is a professional, ready-made product that you can use for creating layered cakes or as a base for various individual portions cut into different shapes. It cannot be rolled, but you can use it to stabilize cakes that are to be covered in sugar paste, as an insulator between the internal creams and the outer decoration.
This product can be stored at room temperature.
The box contains 8 sheets, each measuring 38 cm x 56 cm and with a thickness of 1.3 cm.
Quantity: 8 pieces
Product weight: 8 x 520 g (per sheet)
Ingredients: Wheat flour, sugar, eggs, water, emulsifier E471, raising agents: E450i – E500ii, humectant: E422, salt, preservative: E202, flavors.
May contain traces of milk, soy, nuts, and mustard.
The word "pandispan" comes from the German "Pan di Spagna," which literally means "bread from Spain." It is a type of light, spongy, and fluffy cake layer, also known as pandispan. The recipe for this cake layer was introduced to Europe in the 18th century by an Italian chef named Giovan Battista Cabona, who worked at the court of the Genoese ambassador in Madrid. There, he created this simple recipe made of eggs, sugar, and flour, without added fat, for a royal event, and the dessert became very popular across Europe.
Thus, the word "pandispan" reflects the origins of this preparation, which was associated with Spain but has Italian roots. In various languages, the name has been adapted, but the basic recipe has remained largely unchanged.
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