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Cake "Yoghurt"
Light, light, thin sponge cake topped with peach yoghurt and cream cream with chunks of fresh jelly.
Terms and conditions
Allergens: yoghurt, milk, cream, eggs, wheat flour.
Composition
Sponge cake with yogurt cream
Ingredients:yogurt (40%) (milk , 11% peaches, sugar, glucose-fructose syrup, modified starch, thickeners: bean gum, pectin, cream, flavors, acidity regulators: trisodium citrate, citric acid, yogurt bacteria);
biscuit 27% (eggs , drinking water, wheat flour (flour processing agent - ascorbic acid), sugar, baking paste (water, emulsifiers mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids, natural flavoring (orange ), baking powder ( leavening agents: (E450i), (E500ii), wheat strong> flour, stickiness regulator: (E170i)); cream 20% (cream,sour cream, sugar, acidity regulator citric acid);
jelly (drinking water, sugar, acidity regulator citric acid, gelatin, strawberry paste (water, glucose syrup, invert sugar syrup, ethyl alcohol, propylene glycol, thickener xanthan, dyes: cochineal, carminic acid, carmine and alpha-beta- and gamma-carotene, stabilizer sorbitol, sunflower oil);
(Possible tracesof nuts )
| Nutritional value per 100g of product | |
| Energy value
Fats of which saturated fatty acids Carbohydrates of which sugars Proteins Salt |
826 kJ/ 197 kcal
9.1 g 5.7g 23.0 g 15.0 g 5.6g 0.0 g |
Storage conditions: at a temperature of +2ᵒC...+6ᵒC.
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Cake "Cloud"
The dominant mousse is Valrona passionfruit and white chocolate, which combines beautifully with the passionfruit filling. Finished with a crispy rice layer and a little chocolate sponge cake. Finished with a mirror glaze.
Light, light, thin sponge cake topped with peach yoghurt and cream cream with chunks of fresh jelly.