- plate cakes for 40 & 90 people square, smaller cakes round
- between apricot jam and cream
- on top of fruit, cream extruded sides
- hot jelly
- lactose free

Cake base: EGG, gluten-free flour mixture (rice flour, corn starch, potato flour, modified potato starch, sugar, thickeners (E401, E412, E440, E464), salt, raising agents (E450, E500, E575)) Moisturizing water: Water, pear juice, sugar, honeysuckle aroma Filling: WHEAT CREAM (CREAM, stabilizer (E407)), vegetable fat preparation (water, fully hardened vegetable oil and fat (fats (palm) oils (rapeseed, sunflower, corn, SOYBEAN) in varying proportions), sugar, stabilizers (E420ii, E463), MILK protein, emulsifiers (E472e, E322 SOYA lecithin), salt, flavorings, color (E160)), raspberry filling (sugar, dextrose, bovine gelatin, dried raspberries, glucose syrup powder, beet acidity regulator (E330), natural flavor) On: WHEAT CREAM, vegetable fat preparation (see above), sugar, raspberry, raspberry jam (sugar, raspberry, water, gelling agent (E440), acidity regulator (E330), preservative (E202)), hot gelling agent (sugar, water, glucose syrup, gelling agent (E440), acidity regulator (E330), preservative (E202), thickener (E410)) LACTOSE FREE / GLUTEN FREE ALLERGENS: EGG / MILK / SOYA

Fruit cream cake

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