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Almondy Cake With Toblerone
Almondy Toblerone 400g (150 cases of 6 per pallet.)
Almondy almond cake topped with chunks of Toblerone combines our irresistible almond base with rich chocolate cream and smooth milk chocolate. On top you’ll find a generous layer of Toblerone pieces all covered with smooth milk chocolate.
IngredientsDefrostingStorageServing tipsNutritional value per 100 gAlmond cake with Toblerone served with honey-sweetened citrus salad and candied almonds with sea saltToblerone SundaeAllergy info
Sugar, egg white, cream, vegetable fat (palm, rapeseed, shea), egg yolk, buttermilk powder, almonds (4,5%), sunflower kernels, cocoa butter, apricot kernels, whey powder (from milk), cocoa mass, skimmed milk powder, milk fat, sweetened condensed skimmed milk, invert sugar syrup, brown sugar, salt, emulsifier (soya lecithin), flavouring.
May contain traces of peanuts and other nuts.
We do everything we can to make sure the information about our cake is accurate. However, because ingredients may occasionally change, please always read the ingredients list on the packaging.
At room temperature, wrapping removed: Slice 30 minutes, whole cake 50 minutes.
Storage in refrigerator +6°C: up to 2 days. Storage in ice compartment -6°C: up to 14 days. Storage in freezer -18°C: check best before end date on packaging.
This cake can easily be cut while frozen. When cutting, use a sharp knife dipped in hot water. We recommend serving it chilled, although it also tastes excellent at room temperature.
Nutritional value per 100 g
|Energy||1859 kJ / 444 kcal|
|– of which saturates||11 g|
|– of which sugars||34 g|
Almond cake with Toblerone served with honey-sweetened citrus salad and candied almonds with sea salt
For 12 servings, you will need:
12 slices of Almondy almond cake topped with pieces of Toblerone
12 scoops of ice cream or sorbet, e.g. orange sorbet
Mint leaves for garnishing
- 1 pink grapefruit
- 2 blood oranges
- 2 clementines
- 2 tbsp liquid honey
- 200 ml sweet almonds
- 1 tbsp caster sugar
- 1 tbsp butter
- 1 tbsp liquid honey
- 1 pinch of sea salt
- 1 pinch of grated lemon rind
Nice and simple:
Peel the grapefruit, oranges and clementines. Cut into thin wedges and place in a bowl. Sweeten with honey. Chop the almonds coarsely and roast for a few minutes in a dry frying pan. Sprinkle with sugar and let it quickly caramelise. Stir in the butter and honey. Pour the mixture onto a piece of baking paper, sprinkle with salt and lemon before the batter sets. Serve for your guests to enjoy!
- Almondy Toblerone Cake
- Vanilla ice cream
- Salted caramel ice cream
- Whipped cream
- Glace cherry
- Caramel sauce
- Defrost a slice of Almondy Toblerone cake and cut into small chunks
- Place 2-3 small scoops of vanilla ice cream and 2-3 small scoops of salted caramel in a bowl, ramekin or sundae glass
- dd the chunks of Almondy Toblerone Cake
- Top with caramel sauce, whipped cream, a glace cherry and wafers
Use a wide sundae glass for an ‘All American’ diner feel, guaranteed to impress your guests!
What allergens may occur in Almondy’s cakes?
Almonds are the base of everything we do. Our cakes also contain milk and eggs. The majority of them also contain soya lecithin. In addition to almonds, we also use peanuts and other nuts in our bakery. Because of this, all of our cakes are labeled with the information “may contain traces of peanuts and other nuts“.
All Almondy cakes are naturally free of gluten, we do not handle any ingredients containing gluten in our bakery so there is no risk of contamination or traces of gluten in anything that leaves the bakery. All recipes are completely gluten-free and can be eaten by people with coeliac disease.