Guideline Daily Amounts
- 16%of the reference intake
- 20%of the reference intake
- 22%of the reference intake
- 38%of the reference intake
- 5%of the reference intake
INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Rapeseed Oil, Pasteurised Egg, Butter (Milk), Belgian White Chocolate (2.5%) [Sugar, Cocoa Butter, Dried Whole Milk, Whey Powder (Milk), Milk Sugar, Emulsifier (Soya Lecithins), Vanilla Extract], Lemon Juice, Belgian White Chocolate Curls (2.5%) [Sugar, Cocoa Butter, Dried Whole Milk, Whey Powder (Milk), Milk Sugar, Emulsifier (Soya Lecithins), Vanilla Extract], Humectant (Glycerol), Glucose Syrup, Lemon Curd (2%) [Sugar, Pasteurised Egg, Butter (Milk), Lemon Juice from Concentrate, Water, Gelling Agent (Agar), Lemon Oil], Lime Juice, Pasteurised Egg White, Lemon Purée, Whipping Cream (Milk), Whole Milk, Invert Sugar Syrup, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Cornflour, Acidity Regulator (Citric Acid), Lemon Oil, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Preservative (Potassium Sorbate).
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 sharp knife, cut cake into slices using a sawing action. It is important to keep the knife clean between cuts.
|Typical Values||Per 100g||Per 76g|
|Energy||1772kJ / 422kcal||1347kJ / 321kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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