Easteregg-Cake
Cake with Easter decoration:
Viennese nut base filled with nut nougat cream, Jamaica rum, Grand Marnier and covered with dark chocolate coating
Sugar, fine chocolate couverture 63% (cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin)), hazelnut, egg white, wheat flour, marzipan (almonds, sugar, invert sugar), egg yolk, invert sugar syrup, orange peel (orange peel, glucose-fructose syrup, sucrose , salt, acidulant (citric acid)), palm fat sunflower oil (palm fat, sunflower oil, antioxidant (tocopherol, citric acid)), vegetable margarine (palm fat, rapeseed oil, sunflower oil, emulsifier (sunflower lecithin), lemon juice, natural butter flavor), Jamaica rum, brittle (sliced almonds , sugar), butter, raw nut mass (hazelnuts, sugar, water, invert sugar syrup), eggs, Grand Marnier, whole milk, palm fat, emulsifier (mono- and diglycerides of fatty acids, sunflower lecithin), rapeseed oil, lemon peel, coloring, yeast, salt, Cocoa mass, cocoa butter, neutral alcohol, cinnamon, invertase, organic vanilla flavor, acidulant (citric acid), natural flavor, color (beta-carotene)
| Brennwert: | 2068 kJ / 494 kcal |
|---|---|
| Eiweiß: | 7,4 g |
| Fett: | 29,9 g |
| Kohlenhydrate: | 47,5 g |
| Salz: | 0,24 g |
| davon Zucker: | 39,7 g |
| davon gesättigte Fettsäuren: | 10,7 g |
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