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Image 1 of Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g
Image 1 of Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g
Image 2 of Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g
Nutrition table for Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g: 424 calories (kcal) per 100 g
Ingredients of Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g
Allergens of Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g

Almondy Daim - Chocolate Cake Crunchy Caramel - 400 g

Almondy

400 gr

€5.87

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Stores

1 store
Jumbo €14.68 / kg €5.87 05/01/2026

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Description

Chocolate cake with Daim [pieces of milk chocolate with a crunchy caramel filling 12.5%). Deep-frozen.
Chocolate cake with Daim [pieces of milk chocolate with a crunchy caramel filling 12.5%].

Nutritional Value

Per 100 g
Energy 1776 kJ / 424 kcal
Fat 22 g
Saturated fat 9 g
Carbohydrates 44 g
Sugars 36 g
Protein 1 g
Salt 0.35 g

Ingredients

IngredientSuggested category
Sugar Sweeteners
Egg white Dairy & Eggs
Cream
Vegetable fat
Palm Fats & Oils
Rapeseed
Shea
Egg yolk Dairy & Eggs
Almond 5.5% Nuts & Seeds
Apricot kernels
Buttermilk powder Dairy & Eggs
Cocoa butter Fats & Oils
Whey powder (from milk) Dairy & Eggs
Cocoa mass Fruits & Vegetables
Skimmed milk powder Dairy & Eggs
Milk fat Fats & Oils
Condensed skimmed milk with sugar Dairy & Eggs
Invert sugar syrup Sweeteners
Brown sugar
Salt Salt & Minerals
Emulsifier (soy lecithin) Thickeners, Gelling & Stabilizing Agents
Aroma Flavors & Concentrated Extracts

Allergens

Suggested AllergenDetected Keywords
Eggs Eggs
Egg white
Egg yolk
Milk (including lactose) Milk
Milk fat
Whey powder (from milk)
Skimmed milk powder
Buttermilk powder
Cream
Condensed skimmed milk with sugar
Nuts Nuts
Almonds
Soybeans Soy lecithin
Soy
Peanuts Peanuts (traces)

Storage

Thawing: At room temperature without packaging: Slice 20 min, whole cake 30 min.
At -18°C at least shelf life until: see packaging.
Storage advice and shelf life
+6°C - 7 days
-6°C * - 30 days
-18°C **** Until the best before date
Do not refreeze after thawing.