List of ingredients
Baking mixture: wheat flour, sugar, baking powder (diphosphate acidifier, sodium carbonate growth agent), Xanthan gum thickening agent.
Powder cream: sugar, glucose syrup, palm oil, modified starch, emulsifier lactic esters of mono- and diglycerides of fatty acids, yogurt powder from skim milk, milk proteins, maltodextrin, carrageenan thickening agent, aroma, riboflavine dye.
Sugar confetti (6.6 %): sugar, starch, palm fat, rice flour, dyes (real carmine, bright blue FCF, carotene, curcumin), natural aroma.
Icing from vegetable fats containing cocoa with whole milk powder (5.3 %): sugar, vegetable fats (palm, coconut, shea), Milk powder (0.8 %), low fat cocoa cocoa powder (0.3 %), lactose, emulsifier lecithin.
Allergens
- Gluten
- MILK
It may contain traces of egg, soy, nuts, lupine and mustard.
Energy values
100 g prepared product
Energy 1444 kJ
Energy 345 kcal
Fats 17 g
of which saturated fatty acids 4.07 g
Carbohydrates 39 g
of which sugar 23 g
Protein 7.07 g
Salt 0.53 g
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Preparation temperature
Upper and lower heat: approx. 180 ° C.
Convection oven: approx. 160 ° C.
Baking time: approx. 25-30 minutes
Additions
It is added:
For dough:
3 eggs (size M)
170 ml oil
150 ml of water
For cream: 250 ml:
250 ml cold milk (1.5 % fat)
Method of preparation
Prepare the dough
Put the mixture of cakes, eggs, cooking oil and water in a bowl and mix with a manual (beating) electric mixer, first for the shortest setting and then at the highest setting for approx. 3 minutes, until it becomes creamy. Reserve 2 tablespoons of sugar confetti, mix with the rest of the confetti and spread the mixture on a baking tray lined with baking paper (30x40 cm). Bake
Bake the cake in the center of the preheated oven and then allow it to cool. We recommend that you bake the cake using the top and bottom heat. The baking time will be 5 minutes longer with the assisted baking. Furnishings
Put the glaze bag in hot water for 10 minutes. Put the cream powder in a bowl and beat with milk. Then spread the cream over the cake with a knife or spoon. Remove the glaze bag from the water, dry it and cut a small corner. Stretch the glaze over the cream in stripes and decorate with the rest of colored sugar confetti, as desired.