Ingredients
INGREDIENTS: Sugar, Rapeseed Oil, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Palm Oil, Milk Chocolate Blossoms (5%) [Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Milk Sugar, Whey Powder (Milk), Emulsifier (Soya Lecithins), Flavouring], Fat Reduced Cocoa Powder, Water, Humectant (Glycerol), Palm Kernel Oil, Dried Glucose Syrup, Glucose Syrup, Maize Starch, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Sodium Stearoyl-2-Lactylate, Mono- and Diglycerides of Fatty Acids, Soya Lecithins, Acacia Gum, Sucrose Esters of Fatty Acids, Lecithins), Dried Skimmed Milk, Salt, Preservative (Sorbic Acid), Acidity Regulators (Potassium Carbonate, Citric Acid), Dried Egg White, Flavouring, Colours (Iron Oxides and Hydroxides, Riboflavin, Beetroot Red, Paprika Extract, Algal Carotenes, Curcumin), Caramelised Sugar, Coconut Oil, Stabiliser (Xanthan Gum), Spirulina Extract, Glazing Agent (White and Yellow Beeswax), Spirulina Concentrate.
Nutrition information
| Typical Values | Per 100g | 1/12 of a cake (68g) |
|---|---|---|
| Energy | 1909kJ / 456kcal | 1301kJ / 311kcal |
| Fat | 23.6g | 16.1g |
| Saturates | 10.5g | 7.2g |
| Carbohydrate | 55.1g | 37.6g |
| Sugars | 45.8g | 31.2g |
| Fibre | 2.8g | 1.9g |
| Protein | 4.5g | 3.1g |
| Salt | 0.46g | 0.31g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
Dietary information
Allergy Information
Preparation and Usage
Remove outer packaging and plastic collar. Place cake still on its board on a flat surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between cuts.
Storage
Recycling
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