Colomba with Gianduja Filling
An extremely soft cake with a dense crumb meets the full and intense flavour of the gianduja cream
Ingredients: type ‘0’ soft wheat flour, gianduja filling 20% (water, sugar, glucose syrup, sunflower oil, hazelnut paste 9,6%, ethyl alcohol, skimmed milk powder, milk proteins, cocoa, modified corn starch, gelling agent: pectin, preservative: potassium sorbate, flavours), sugar, butter, cat. A eggs, glaze [dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavour), flakes (sugar, cocoa paste, fat-reduced cocoa powder, cocoa butter, emulsifier: sunflower lecithin, glucose syrup, natural vanilla flavour)], sourdough from natural yeast 5% (wheat), cat. A egg yolk, emulsifier: mono- and diglycerides of fatty acids, inverted sugar syrup, salt, malted wheat flour, natural flavours.
May contain soya and other tree nuts.
Nutritional value per 100 g.
of which saturated
of which sugars
|1801 kJ / 430 kcal|