Guideline Daily Amounts
- 14%of the reference intake
- 19%of the reference intake
- 15%of the reference intake
- 24%of the reference intake
- 3%of the reference intake
INGREDIENTS: Chocolate Buttercream (31%) [Sugar, Butter (Milk), Glucose Syrup, Fat Reduced Cocoa Powder, Cocoa Mass, Partially Inverted Refiners Syrup, Invert Sugar Syrup, Maize Flour, Cocoa Butter, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Soya Lecithins), Preservative (Potassium Sorbate), Flavouring], Rapeseed Oil, Egg, Dark Brown Sugar, Sugar, Rice Flour, Fat Reduced Cocoa Powder, Humectant (Glycerol), Potato Starch, Tapioca Starch, Egg White, Maize Flour, Glucose Syrup, Belgian Milk Chocolate Curls [Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Whey Powder (Milk), Milk Sugar, Emulsifier (Soya Lecithins), Flavouring], Raising Agents (Disodium Diphosphate, Potassium Carbonates, Sodium Bicarbonate), Invert Sugar Syrup, Buckwheat Flour, Preservative (Potassium Sorbate), Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Stabiliser (Xanthan Gum).
Number of uses
Preparation and Usage
Remove outer packaging and place the cake on a flat surface. Before removing collar, slide knife between cake and collar to release. Hold the cake and with a long, clean serrated knife, cut cake into slices using a sawing action. It is important to keep the knife clean between slices.
|Typical Values||Per 100g||1/6 of a cake (66g)|
|Energy||1744kJ / 416kcal||1151kJ / 275kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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