The Bread of Cadiz is a traditional sweet that dates back to the nineteenth century very artisan formed by several layers of marzipan and nougat, with glazed fruit cut by hand, yolk and sweet potato.
To all this is superimposed and covered with another layer of marzipan decorated by our workers, each to their liking. Later they are usually painted with egg yolk, although the more industrial ones do not perform this work.
Once baked and dried, they are encelofanan one by one manually, and closed with brush and glue.
In this case it is a piece of 500 grams.
Mazapán: Almond (60%), sugar, water, stabilizer E(-420) and preservative (E-200). Fillings: (sweet potato (50%), sugar, glucose syrup and preservative E-200), (egg yolk (50%), sugar, glucose syrup, preservative E-200 and emulsifier E-466), (pumpkin fruit, sugar, glucose syrup and fructose, preservative E-202, acidity corrector E-330 and dyes E-120, E-100 and E-142), cinnamon, wafer: potato starch (99%), high oleic sunflower oil (sunflower oil and antioxidants: E304, E310 and vitamin E). Painted with whole egg. It may contain traces of wheat, sulfites.