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Cherry cream cake

WHEAT flour, sugar, vegetable oils (palm oil, rapeseed oil), free-range EGG, 10% cherry, caster sugar (sugar, invert sugar syrup), ALMOND, invert sugar syrup, 2% pastry cream (sugar, modified potato starch, whey powder (MILK), skimmed MILK powder, water, gelling agents: E339; E450; E401, dried glucose syrup, palm oil, palm kernel oil, MILK protein, salt, emulsifier: E472a, flavouring, colour: E160b), glycerine, modified starch, glucose syrup, raising agents: E450; E500, preservatives: E202; E281, emulsifiers: E471; E481, water, salt, thickener: E415, natural flavouring, dextrose, flour treatment agent: E300, elderberry concentrate, food acid: E330, gelling agent: E440, acidity regulators: E330; E331.

May contain traces of soy and sesame.

Nutritional values per 100 g
Energy 1676 kJ / 400 kCal
Fats 21,9 g
- of which saturated 4,1 g
Carbohydrates 45,6 g
- of which sugars26,2 g
Fibre 0,9 g
Protein 45 g
Salt 0,47 g

Droog en donker bewaren. Na aankoop beperkt houdbaar.
Nettogewicht: xxx gram

Article number: 356513

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.