Provamel JOGHURT ALTERNATIVE SOJA-MANDEL ohne Zucker BIO, 500g

Ingredients:

For the short pastry:

250 g wheat flour

1 Tbsp baking powder

280 g brown sugar

1 packet of vanilla sugar, e. g. Biovegan VANILLEZUCKER "vanilla sugar" with bourbon vanilla

150 g margarine, e. g. Alsan MARGARINE

For the vegan cream:

400 g almond flour, e. g. Erdschwalbe Organic Almond Flour

500 g vegane yoghurt replacement, e. g. Provamel SOJA JOGHURTALTERNATIVE SOJA-MANDEL

Lemon zest, e. g. 1 packet of Biovegan LEMON ZEST

2 packets of vanilla sugar, e. g. Biovegan VANILLEZUCKER "vanilla sugar" with bourbon vanilla

200 ml almond drink, e. g. Provamel MANDELDRINK

80 g cornstarch, e. g. Biovegan ORGANIC CORNSTARCH

130 g coconut oil

For the icing and decoration: 

150 g powdered sugar

Juice of half a lemon

200 g vegan chololate confectionary, e. g. Vantastic foods SCHAKALODE Monsters - 45g Pack, also available in 500-Grams-Bulk-Pack

Utensils:

A round baking pan (Ø 24 cm)

Baking parchment, e. g. If You Care BAKING PAPER CUTTING

Aluminum foil if needed folie, e. g. If You Care ALUMINIUM FOIL 100% recycled

Zutaten:

BASIS FÜR KÜRBISMUS:

• 1 Hokkaido-Kürbis á 700g, geraspelt
• 500 ml Wasser

SÜSSE HEFE-HOKKAIDO:

• 1 Würfel Frischhefe
• 580 g Weizenmehl
• Prise Salz
• 100 g Zucker
• 80 g Alsan, zimmertemperatur
• 80 ml Sojadrink Vanille
• 200 g Kürbis-Mus

Füllung:

• 200 g Pekannüsse
• 2 EL Zucker
• 30 ml Sojadrink Vanille

Außerdem:

• Küchenfaden
• Backpapier

KÜRBIS-SIRUP:

• Kürbismus
• 1 Orange, Saft und Schalenabrieb
• 300 ml Wasser
• 200 g brauner Zucker
• ½ Vanilleschote
• 1 TL Zimt, gemahlen
• ¼ TL Nelken, gemahlen
• ¼ TL Chilipulver

KÜRBIS-MACCHIATO (1 Portion):

• 1-2 EL Kürbismus
• 2-3 EL Kürbis-Sirup
• 150 ml Haferdrink
• doppelter Espresso je Portion
• Prise Zimt, zum Garnieren