Rapunzel PUDDING-POWDER vanilla, organic, 40g

Ingredients:

Shortcrust:

• 200 g wheat flour
• 100 g Alsan
• 3 tbsp sugar
• 1 tbsp apricot or orange jelly

Also:

• baking paper
• dried legumes

Filling:

• 1 ½ orange, juice and zest
• 1 lemon, juice and zest
• ½ lime, juice and zest
• 1 ½ pack pudding powder vanilla
• 150 g sugar
• 100 g Alsan
• 2 pack vanilla sugar
• 200 g soy alternative to yoghurt (or 200 ml soy cream with 2 packs cream stabiliser)

Decoration:

• vegan alternative to soy cream
• 2 packs cream stabiliser
• mint leaves

Ingredients (for two people):

• 3-4 apples, sour varieties
• 3-4 dry buns or a few slices of dry white bread
• 500g vegan alternative to yogurt, natural
• 2 pack custard powder vanilla
• 1 pack vanilla sugar
• 100g sugar
• 1 knife tip cinnamon
• freshly grated lemon rind
• 450ml almond drink
• almonds
• raisins
• Alsan
• breadcrumbs

Sponge cake:

• 375 g Wheat flour
• 5 level tbsp Maize meal or soy flour
• 1 ½ sachets Baking powder
• 15 g Natron
• 270 g Sugar
• A pinch of salt
• 6 tbsp Sunflower oil
• 600 ml Almond drink
• 1 Lemon, peel scoring

Wine cream:

• 2 sachets Pudding powder vanilla
• 70 g Sugar
• 600 ml Vegan white wine, semidry
• 2 tbsp Lemon juice, freshly pressed
• 200 g Marzipan raw mixture
• 130 g Vegan white chocolate
• 1 heaped tbsp Powdered sugar
• 1 tbsp Apricot jam
• 6-8 tbsp Brandy
• 1 heaped tbsp Powdered sugar
• 1 tbsp Apricot jam

Also:

• Baking paper
• 200 -300 g Icing, dark
• Marzipan cover
• Some apricot jam, for painting
• Almond biscuits

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)