Erntesegen PRIMAL SALT refill pack, 1kg

Cake batter:

• 250g wheat flour
• 125 g sugar
• 1 tsp organic cornstarch
• 1 heaped tsp baking powder
• Pinch of salt
• 40 g Alsan margarine 
• 170 ml soy drink
• 100 g vegan alternative to cream cheese

Apricot „yolk“ balls:

• 120 g apricots, dried
• 3-4 figs, dried
• ½ orange, juice freshly squeezed
• 70 g almonds, peeled and finely ground
• alternatively: 70 g coconut flakes
• Fresh zest of one lemon
• optional: 1-2 tbsp rum
• some powdered sugar

Icing:

• 200 g dark chocolate couverture
• 200 g white chocolate couverture
• lemon juice, freshly squeezed
• powdered sugar
• some raspberry mush or syrup or sugar sprinkles for decoration

Optional:

• skewers

Servings: 6 
Prep time: 30 minutes
Cook time: 35 minutes 

Ingredients:

• 500 g Yufka dough
• 500 g spinach
• 2 Tbsp Pfiffikuss powdered condiment
• 250 g Vantastic foods SOJA SCHNETZEL                                  
• 200 g Violife BLOCK Greek White
• 2 cloves of garlic, finely chopped
• 1 large onion, diced
• 1 Tbsp yeast flakes
• 2 large potatoes
• 1 bunch each of parsley and dill, chopped
• 200 ml Provamel SOJADRINK unsweetened
• 50 ml sesame oil
  
• salt, pepper
• 1 Tbsp black cumin