Cake with sponge and cream layers. The cream is made from yogurt paste and whipped cream. On the top is strawberries and jelly. Deep-frozen.
Jelly (glucose syrup, water, sugar, gelling agents: pectin, carrageenan, xanthan gum; acidity regulators: citric acid, E331 (ii), E341(iii)), strawberries 18%, yoghurtpaste 16% (sugar, water, glucose syrup, yoghurt 10%, strawberries 10%, thickeners: maize starch, gelatine, carrageenan, pectin; acidity regulators: E331, citric acid; flavouring), cream, wheat flour, whole egg liquid, sugar, water, thickeners: E1414, E1422; rapeseed oil, humectant: glycerine; raising agent: baking soda; emulsifers: mono- and diglycerides of fatty acids, E475; food colours: beta-carotene, red beetroot juice concentrate, carmine; acidity regulators: citric acid, E450i, preservative: potassium sorbate, salt.
May contain traces of nuts and soy.
Nutritional value per 100g
- Energy value991 kJ / 236 kcal
- Fats7,7 g
- of which saturated fatty acids3,3 g
- Carbohydrates39,4 g
- of which sugars31,0 g
- Fibres0,71 g
- Proteins2,6 g
- Salt0,12 g
Transport and storage conditions
At –18 °C.
Do not refreeze defrosted products.
Defrost 10 hours at temperature +2…+6°C.
- at 18°C270 days
- after defrosting +2°...+6°C96 hours