A delicate honey-caramel cake is layered with a light vanilla cream, topped with a toffee glaze with a distinctive pulling texture.

Ingredients: dough: sugar, wheat cake flour, baking powder (raising agents: diphosphates, sodium carbonates), emulsifiers (mono- and diglycerides of fatty acids esterified with lactic acid, mono- and diglycerides of fatty acids esterified with acetic acid), glucose syrup, colouring: caramel, ΠΟΨΔΕΣΕΔ ΤΛΙΝΝΕΔ ΝΙΜΛ, flavouring; cream: sugar, potato starch, ΨΘΕΑΥ ΖΜΟΦΣ, corn starch, modified potato starch, salt, flavourings, colouring- curcumin; coating: sugar, ΠΟΨΔΕΣΕΔ ΨΘΟΜΕ ΝΙΜΛ, potato starch, glucose syrup, colouring (caramel), flavouring.May contain: ΕΗΗΤ, ΤΟΪ, ΞΦΥΤ, ΠΕΑΞΦΥΤ, ΤΕΤΑΝΕ ΤΕΕΔΤ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before:/Batch number: see top of the box. Store in a dry, cool place. The packaging contains: 280 g dough mixture, 140 g cream mixture, 110 g topping mixture; Prepare: the cream: 450 ml of milk, 100 g of butter or margarine, the dough: 3 eggs, 50 ml of water (approx. 5 tablespoons), the punch: 125 ml of boiling water (1/2 cup), 1 sachet of ANATOL cereal coffee, the topping: 50 g margarine, 2 tablespoons milk, for decoration: 4 tablespoons almond flakes or chopped Bakalland nuts. Preparation method: cream: mix the contents of the cream bag in 200 ml of milk. Boil the remaining 250 ml of milk. Pour the spread powder into the boiling milk. Cook everything over low heat to thicken (about 3 min), vigorously mashing possible lumps. Cool down. Blend the cooked cold mixture. Add portions of soft fat, constantly mixing. Dough: Grease the sheet measuring approx. 25 x 30 cm and sprinkle it with flour. In a high dish mix eggs with water. Turn on the oven, set to 180oC, no thermo-circuit (mixing time is heating time of the oven). Pour the contents of the dough bag and mix at the highest speed for 4-5 minutes. Put the finished mass into the prepared sheet. Put in the oven and bake at 180oC for 25-30 min. Punch: brew ANATOL grain coffee or tea. Cool it. Folding of the dough: cut baked and cooled biscuit in the middle of the height. Soak the bottom layer of the biscuit with half the punch, lay out the cream, soak the second layer of the biscuit from the inside and cover the whole with it. Water: warm up margarine with milk in a pan. Turn the heating off, pour the contents of the bag with icing, mix with a spoon. Then cook on low heat for 4 minutes, constantly stirring. Spread the liquid topping on the biscuit. Sprinkle with roasted almond flakes or finely chopped nuts. Place the dough in the refrigerator for at least 3 hours to cool; Net weight: 530g.

Nutritional value 100g: Energy value: 1190kj / 284kcal, Fat 13g, including saturated fatty acids 4.3g, carbohydrates 37g, including sugars 22g, Protein 4.4g, Salt 0.51g.