Rhubarb and Curd Charlotte
Sourish rhubarb and curd cake with Madeleine sponge and crunchy cookie in the bottom.
Curd (light) 19%, cream 35%, rhubarb 8%, sugar, cookie (wheat flour, palm oil, sugar, wholemeal flour, glucose-fructose syrup, leavening agent: sodium carbonate, citric acid, ammonium salt), butter, strawberries, egg, wheat flour high variety, gelatine, baking powder, dragon fruit, salt, vanilla.
Storage conditions +2 – +6 degrees and 72h
Nutrition information per 100g:
Energy – 1414 kJ/338 kcal
Fat – 18g
of which saturates – 8g
Carbohydrates – 38g
of which sugars – 32g
Proteins – 5,6g
Salt – 0,5g