Mango Chocolate cake 1800g / 16 slices x 3

ready baked, frozen


Dark cocoa sponge bases connected with a bit of salty crispy praline layer made of chocolate, cookie crumbs, and almond. Bases are topped with a mixture of cream cheese and natural mango puree, covered by mango jelly. 

Mango puree 20%, CREAM (including stabilizer: carrageenan), praline 11% (white chocolate 28% (whole MILK powder, sugar, cocoa butter*, emulsifier: SOY lecithin, vanilla flavouring), biscuit (WHEAT flour, sugar, BUTTER, skimmed MILK powder, colour: caramel, salt, BARLEY MALT extract, emulsifier: lecithin), vegetable oils (palm, sunflower, palm kernel, coconut), sugar, WHEY powder, ALMOND, MILK fat, caramel, salt, emulsifier: SOY lecithin, flavourings), jelly (sugar, water, glucose-fructose syrup, thickener: pectin, acidity regulators: citric acid, sodium citrate; preservative: potassium sorbate), CREAM CHEESE 10% (including acidity regulator: citric acid, salt, stabilizers: locust bean gum, carrageenan), sugar, whole EGG mass, water, sponge mix 2.2% (low-fat cocoa* 39%, WHEAT starch, sugar, raising agents: diphosphates, baking soda; rice flour, emulsifiers: E471, E475, E322; dextrose, salt, vanilla flavouring, rapeseed oil, thickener: xanthan gum, WHEAT enzymes), gelatine (beef), rapeseed oil, humectant: glycerine, emulsifiers: E471, E475, E432; orange flavouring, salt, acidity regulator: citric acid. *Rainforest Alliance Certified cocoa. Find out more at ra.org. Origin of main ingredient: EU. May contain traces of nuts.

Average nutritional values per 100g:

Energy 1276kJ / 304kcal
Fats 16g
of which saturated fats 8,0g
Carbohydrates 35g
of which sugars 27g
Fiber 1,4g
Protein 4,8g
Salt 0, 39g

Transport and storage conditions:
At -18°C. Do not re-freeze defrosted products.

Best before at -18ºC: 365 days

Usage instructions:
Thaw for 10 hours at + 2…+6°C. After defrosting: +2…+6 °C, in package use by 5 days, without package 12 h.


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