Its interior is starred by a mixture of Jívara milk chocolate (with 40% cocoa), traditional caramel, hazelnuts and crunchy pearls of dark chocolate and waffle pieces; and its exterior is coated with Biskelia milk chocolate (with 34% cocoa).
In this composition, Biskelia provides an unctuous and voluptuous touch of soft caramel and toasted biscuit, while Jívara proposes an intense cocoa flavor with malted and vanilla nuances.
The creation stands out for its crunchy texture, which combines very well with the creaminess of the caramel and the chocolate ganache.
Related information:Get to know the Ascaso´s artisan nougats
Pastelería Ascaso was born 130 years ago in Huesca and, since then, our commitment to innovation and research into new formulas based on traditional recipes have made us a solid benchmark for the sweetest gastronomy in Spain.
Today, with the fourth family generation in charge, our production is carried out in a 1,680-square-meter workshop located in the Huesca Logistics Platform (PLHUS), which has the most important advances in the sector to optimize the artisan production that characterizes to our creations.
The quality of raw materials, mixed naturally in our artisan pastry, is our most valuable asset. The Russian Cake is our most notorious creation, a sweet pastry whose original recipe remains a secret of the Ascaso bakery.