If your mama is the type who loves turon for merienda and banoffee pie for dessert, then she will go bananas (pun intended) for Le Sucre’s new banana tin can cake that will be released on Mother’s Day!
New to Le Sucre Lab’s line of tin can cakes is the Banana Caramel Mush (P495). This tin can cake is made with sweet banana caramel compote, fresh bananas, homemade sponge fingers that are folded in a creamy vanilla bean pudding. It is topped with Le Sucre Lab’s signature chocolate shard that is sprinkled with cocoa powder–which you crack to reveal the Banana Caramel Mush.
Le Sucre’s Banana Caramel Mush will be available starting on May 12 at Le Sucre Lab stores.
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