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

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