Best known in the Catalan region as “musician cake”. The reason it is called this way is because time ago, people offered dried fruits to musicians to carry on with their long performances.

With hazelnuts, walnuts, almonds, oats and dried raisins.


Sponge cake: Wheat flour, sugar, sunflower oil, pasteurized egg, water,  glucose syrup, humectants (glycerol, sorbitol), acidulant (citric acid), raising agents (E-500ii, E-503ii), dextrose, antioxidant (E-336), preservative (E-200), aroma, salt, thickener (xanthan gum).  Filling: Glucose-fructose syrup, water, dextrose, sugar, modified starch (E-1442), non-hydrogenated vegetable fat (coconut), thickeners (E-460, E-466), preservative (E-202), colouring agents (E-160b, E-161b, E-171), acidulant (citric acid), salt, aromas. Dried fruits: almonds, hazelnuts, walnuts, oats, raisins. Glaze: Glucose-fructose syrup, water, sugar, gelling agent (pectin), acidulant (citric acid), acidity regulator (E-331), aroma, preservative (potassium sorbate).

Energetic value 1739 KJ - 414 Kcal
Fat 22 g
Saturated fat 2.5 g
Carbohydrate 49 g
Sugars 12 g
Dietary fibre 5 g
Proteins 4.5 g
Salt 0.5 g