Last updated 06.05.2019

Salted caramel cake 1800g / 16 slices

Net weight: 1800g

Light sponge base cake with nut flavoured curd with rye whipped cream. Covered with salted caramel and decorated with crispy salted granules. Deep-frozen.


3 units/box64 boxes/pallet


  • 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 value
  • Fats
  • of which saturated fatty acids
  • Carbohydrates
  • of which sugars
  • Fibres
  • Proteins
  • Salt

Transport and storage conditions

  • At  –18 °C.

    Do not refreeze defrosted products.  

Preparation instructions

  • Remove protective foil and defrost 10 hours at temperature +2…+6°C.

Best Before

  • at -18°C
    270 days
  • after defrosting +2°...+6°C as packed
    4 days
  • after defrosting +2°...+6°C without package
    12 hours