✓ Apricot cake low in protein with only 0.5g protein / 100g
✓ Phenylalanine: 10mg / 100g
✓ Delicious sponge cake with apricot jam
The low-protein apricot cake is a fine, sweet cake made from sponge dough with delicious apricot jam. It contains just 0.5g protein and 10mg Phe / 100g and is traditionally made by hand. The apricot cake is suitable for freezing in portions.
| Weight | 0,6 kg |
|---|---|
| Unit | 500g |
| Manufacturer |
Dough: maize starch and wheat starch, sugar, clarified butter, margarine: (palm fat, rapeseed oil, water, salt, lecithin, mono-u.diglycerides of fatty acids, flavor, carotene), water, egg substitute: (maize starch, emulsifier: mono-u.Diglycerides of fatty acids, hardened palm oil, thickener: xanthan gum, rice flour, pea protein); baking powder, salt (<0.5%), binding agent: guar gum, mod. Potato starch, spices: Lemon flavor, vanilla flavor. Filling: apricot jam: Sugar, apricots, pectin, citric acid, mod. potato starch.
| Energy | 498 kcal / 2079 kj |
| Fat | 26,3 g |
| of which Saturated fat | 14,3 g |
| Carbohydrates | 64,6 g |
| of which Sugar | 16,8 g |
| Fiber | 1,1 g |
| Protein | 0,5 g |
| of which Phenylalanine | 10 mg |
| Salt | 0,15 g |
€6,00
€6,50
€5,25
Barbora Simonsen (verified owner) –