Quittenkuchen mit Makronengitten und Hagebutten


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45% Quitte; sugar; 13% raw marzipan (almond; sugar; glucosesirup); wheat flour; water; Maisstärke; Butter; egg white; yeast; eggs; Hagebutte; Steinsalz; wheat starch; Rapsöl; Gelling agents (Agar)

grain mixing ratio:

100% wheat

Notice for allergic person: Allergens according to the EU list

cereals containing gluteneggs and products thereofmilknuts

Nutritional value***:

per 100gper piece (179g)
% GDA* per piece (179g)
Energy:892 kj
213 kcal
1597 kj
382 kcal
19 %
Fat:56.3 g11.3 g
16 %
thereof - saturated fatty acids:1.31.3 g2.4 g
12 %
thereof - multiple non-saturated fatty acids:1.2 g2.1 g
thereof - uncomplex non-saturated fatty acids:3.4 g6.2 g
Carbohydrate:9.634.6 g62 g
23 %
thereof - Sugar:2525 g44.7 g
50 %
Dietary Fiber:4.34.3 g7.7 g
31 %
Protein:3.73.7 g6.7 g
13 %
Salt:0.180.18 g0.32 g
5 %

*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.

***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.

last change: 20th December 2019

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