Dietary fiber (inulin), WHEAT flour, sweetener (erythritol 15%), whole EGG powder, skimmed MILK powder, low fat cocoa powder (7.3%), OAT fiber, rice starch, emulsifiers (polyglycerol esters of fatty acids, mono- and diglycerides acid fatty acids, mono- and diglycerides fatty acids delta-lactone), salt, raising agent (sodium bicarbonate), aroma (vanillin), flour treating agent (ascorbic acid).
Nutritional value table:
|Declaration per 100g|
|of which saturated fat||2.5||g|
|of which sugars||5.5||g|
|of which polyols||8.9||g|
- Preheat oven to 175 ° C (160 ° C hot air oven). Mix powder, 1½ dl of water and 70 g of flavor neutral oil or margarine in a bowl.
- Stir for about 1/2 minute until the dough is homogeneous.
- Cover a 20 diameters springform pan with baking paper or grease it with oil. Add the dough.
- Place the cake in the center of the preheated oven and bake it for about 20 min.
Excessive consumption may have a laxative effect.
The ready-made cake is freeze-free.
Dry and cool, avoid direct sunlight.
After opening keep tightly sealed.