Guideline Daily Amounts
- 19%of the reference intake
- 29%of the reference intake
- 36%of the reference intake
- 40%of the reference intake
- 5%of the reference intake
INGREDIENTS: Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Full Fat Soft Cheese (Milk) (12%), Butter (Milk), Rapeseed Oil, Pasteurised Egg, Concentrated Beetroot Juice, Humectant (Glycerol), Pasteurised Egg White, Cornflour, Fat Reduced Cocoa Powder, Raising Agents (Disodium Diphosphate, Potassium Hydrogen Carbonate, Sodium Bicarbonate), Cocoa Mass, Preservative (Potassium Sorbate), Antioxidant (Ascorbic Acid), Milk, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Flavouring.
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||1/14 of a cake (87g)|
|Energy||1818kJ / 435kcal||1581kJ / 378kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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