Salted caramel cake 1800g / 16 slices
Light sponge base cake with nut flavoured curd with rye whipped cream. Covered with salted caramel and decorated with crispy salted granules. Deep-frozen.
Whipping mix (BUTTERMILK, vegetable oils (palm, coconut, rapeseed), fully hydrogenated palm oil, modified corn starch, emulsifiers: E472b, E435, E433; flavouring, stabiliser: carrageenan, food colour: beta carotene), CURD, caramel filling with sea salt 14% (sugar, glucose-fructose syrup, humectant: glycerol, palm oil, skimmed MILK powder, modified starch, emulsifiers: E460, E435; sea salt 2%, caramel syrup 2%, preservative: potassium sorbate), BREADCRUMBS (water, sugar, whole grain RYE flour, RYE MALT, caraway seeds, salt, potato starch, acidity regulator: citric acid, preservative: potassium sorbate: thickener: pectin), WHEAT flour, whole EGG mass, sugar, water, cocoa butter, condensed whole MILK, glycose syrup, whole MILK powder, cocoa mass, emulsifiers: SOY lecithin, natural flavourings, OAT flour, WHEAT MALT flour, thickeners: E414, xanthan gum, modified starch; coconut fat, gelatin, rapeseed oil, WHEY powder, humectant: glycerine, raising agent: baking soda, emulsifiers: mono- and diglycerides of fatty acids, E475; food colour: beta carotene, acidity regulators: citric acid, diphosphates, sodium citrates; salt. May contain traces of nuts.
Nutritional value per 100g
- Energy value1113kJ/265kcal
- of which saturated fatty acids7,5g
- of which sugars23,9g
Transport and storage conditions
At –18 °C.
Do not refreeze defrosted products.
Remove protective foil and defrost 10 hours at temperature +2…+6°C.
- at -18°C270 days
- after defrosting +2°...+6°C as packed4 days
- after defrosting +2°...+6°C without package12 hours