THE INIMITABLE FIBREPAN-CAKE GLUTEN FREE Description Cake mix. Multipurpose, easy to use. Gluten-free preparation specifically formulated for people intolerant to gluten. Ingredients Corn starch, sugar, glucose syrup powder (corn), skimmed milk powder; emulsifiers: E472b, E477; thickeners: E1414, guar gum; raising agents: sodium carbonates, sodium diphosphates; psyllium seed fibre, flavouring. May contain traces of almonds . Nutritional characteristics Average values per 100 g for 50 g of paradise cake as per the suggested recipe Energy 1,599 kJ 377 kcal 987 kJ 236 kcal Fats of which saturated fatty acids 1.2 g 0.7 g 13 g 7 g Carbohydrates of which sugars 90 g 46 g 27 g 15 g Fibers 0.5 g 1.2 g Proteins 1.2 g 2.2 g Salt 0.23 g 0.13 g How to use Preparing the paradise cake: -FibrePan-Cake 500 g - 4 Eggs - Butter 250 g 1) Soften the butter. 2) Mix all the ingredients in a mixer or with a whisk until the dough becomes fluffy (about 4 minutes). 3) Pour the mixture into a previously buttered cake tin and bake at 180°C for approximately 40 minutes. 4) Let it cool. 5) Fill the cake with jam or hazelnut cream, according to your taste. Note: You can also pour the batter into muffin tins (50 g), adding the filling of your choice. Bake the muffins at 180°C for about 10-15 minutes. Preparation of the sponge cake: - FibrePan-Cake 500 g - 8 Eggs 1) Mix all the ingredients in a mixer until you obtain a soft and homogeneous mixture. 2) Pour the mixture into the previously buttered mold. 3) Bake in a preheated oven at 180°C for approximately 40 minutes. 4) Let it cool. 5) Fill according to your tastes. Making the chocolate cake: - FibrePan-Cake 500 g - 4 eggs - Butter 250 g - Dark chocolate 200 g 1) Melt the butter with the dark chocolate in a bain-marie. 2) Add the eggs and the FibrePan-Cake to the chocolate ganache. 3) Mix and bake following the instructions for the paradise cake (steps 2 to 4). Conservation Store in a cool, dry place. Shelf life: 12 months. Do not dispose of in the environment after use. Format 500g pack