Milk Chocolate Cake with Lingoberries

Sweet chocolate and caramel cream with fresh cheese and sweet cream is complemented by lingoberry flavour. A crispy sponge base with light vanilla flavour.

The crossroads of flavour


The strong pronounced chocolate and caramel flavour of the cake makes a contrast with the cowberry flavour - one of the most common wild berries,which are rich in vitamins.


Fresh for 6 months

With the deep freezing technology, the cake kept fresh up to six months when stored at a temperature -18°C. It retains its nutrients, taste quality and appearance after being thawed.

Fresh for 6 months

With the deep freezing technology, the cake kept fresh up to six months when stored at a temperature -18°C. It retains its nutrients, taste quality and appearance after being thawed.

Thawing time


5 hours in the refrigerator at a temperature between +2 and +6°C. Do not refreeze.


Storage in the refrigerator


Store in the refrigerator at a temperature +2 to +6°C after opening, in a closed package for up to 3 days


Storage at room temperature


It should be used within 6 hours if stored at room temperature +18 to +20°C.


Ingredients

Milk chocolate (26%), milk chocolate with caramel (32%), pieces of biscuit, sugar, fresh cheese, cream, eggs, almonds, wheat flour, baking powder, lingonberry (2%).

100 g of product contains: protein 7.9 g, carbohydrates 26 g, fat 24 g
Energy value: kcal 510, KJ 1397

Weight: 500 g

Packaging

Strong cardboard box with KŪKOTAVA logo on it, a transparent perforated top window and colorful paper band containing information about the product

A virtual pastry cook in your kitchen

KŪKOTAVA pastry chefsmake sure that each single cake looks appealing and perfect. After thawing you just have to cut the cake and decorate your dessert plate. Voilà!

You don’t even need to put an apron on

Hosting guests has never been so easy! After a couple of hours of thawing in the refrigerator our bakery masterpiece is ready to be served on your table and receive complements that it deserves.