Provamel SOYADRINK vanilla, organic, 1l

Batter lemon cake:

• 70 g Alsan, room temperature
• 50 g sugar
• 1 lemon, peel and juice
• 70 g soy curd
• 1 heaped tsp apricot jam
• 150 g wheat flour
• Pinch of salt
• ¼ tsp baking soda
• ½ level tsp baking powder
• 70 g soy drink vanilla

Poppy-seed lemon topping:

• 2 tsp soy vanilla drink
• 3 tsp lemon juice, freshly squeezed
• Icing sugar
• 1 level tsp poppy seed, ground

Batter mini choco cake:

• 100 g Alsan, room temperature
• 50 g sugar
• 1 heaped tsp apricot jam
• 30 g cocoa, de-oiled
• ¼ tsp coffe, ground
• 120 g wheat flour
• ½ tsp baking powder
• Pinch of salt
• 100 g soy drink

Minz Topping:

• Icing sugar
• Mint syrup
• 2 tsp lemon juice, freshly squeezed

Ingredients (Portion: 8-12 pieces):

Curd-Shortcrust-Base :

• 350 g wheat flour
• 100 g sugar
• Pinch of salt
• 150 g Alsan, cold
• 250 g vegan curd

Vanilla-Cream:

• 300 ml soy drink vanilla
• 60 g pudding powder vanilla
• 80 g sugar
• 2 tbsp icing sugar
• 225 g vegan alternative to cream cheese
• Alternative: 300 g vegan alternative to soy curd
• Optional: 1-2 tbsp maple syrup

Also:

• Some soy cream, liquid
• Handful brown sugar
• 400-500 g fresh strawberries (or other berries)

Ingredients:

Shortcrust

• 200 g flour
• Pinch of salt
• 2 tbsp sugar
• 1 lemon, grated zest
• 90 g Alsan
• 1 tbsp apricot jam

Filling

• 200 g poppy-seed, ground
• 80 g soft wheat semolina
• 25 g starch
• 600 ml soy drink vanilla
• 80 g sugar
• 1 Pkg. vanilla sugar
• 80 g Alsan
• 3 tbsp soy curd substitute

Topping

• 3 pears
• 500 ml water
• 2 tbsp brown sugar
• Juice of ½ lemon

Salted-Caramel-Sauce:

• 75 ml water
• 200 g sugar
• 100 ml vegan alternative to whipped cream, sweetened
• 60 g Alsan margerine 
• ½ level tsp salt

Vanilla-Rice-Dessert:

• Round grain rice (rice pudding)
• 600 ml soy drink vanilla
• 1 orange, juice and peel zest
• pinch of red pepper
• 200 ml whipped cream, sweetened

Topping:

• 100 g almonds, planed
• 2 Tbsp salted caramel sauce