Desserts

TOO TALL® Lemon and Cream Cake

View larger image of TOO TALL® Lemon and Cream Cake
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Inventory: 13 in stock

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1kg

Cooking methods

Thaw and Serve

Description

Three layers of yellow shortcake covered in sweet whipped cream and tangy lemon puree filling, topped off with whipped cream.

PLU 638

Inventory: 13 in stock

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Ingredients

Ingredients

Whipping Cream (Cream, Milk Ingredients, Cellulose Gel, Carrageenan, Cellulose Gum), Lemon Filling (Sugar, Frozen Whole Eggs, Water, Palm, Soybean And Modified Palm Oil Shortening, Concentrated Lemon Juice, Modified Corn Starch, Natural Flavour, Colour), Sugar, Wheat Flour, Water, Liquid Whole Eggs, Canola Oil, Milk Ingredients, Baking Powder, Modified Corn Starch, Salt, Sodium Phosphate, Alginic Acid, Sodium Bicarbonate, Vanilla Flavour. May Contain: Peanuts, Tree Nuts, Sulphites.

Allergens

Peanuts, Egg, Soy, Treenuts, Milk, Gluten, Sulfites

We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

Nutritional information

Amount % Daily Value*
Calories 410
Fat 20g 31.0%
Saturated 9.0g 47.0%
+ Trans 0g
Cholesterol 105mg 35.0%
Sodium 290mg 12.0%
Carbohydrate 52g 17.0%
Fibre 1g 4.0%
Sugars 36g
Protein 5g
Vitamin A 10.0%
Vitamin C 0.0%
Calcium 6.0%
Iron 8.0%

We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

Cooking Instructions

THAW BEFORE SERVING:

  1. Cut cake while still partially frozen.
  2. Wrap and return unused cake to freezer while still frozen.
  3. Thaw cut portions in refrigerator.
  4. Cake is best served cold.

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