You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Vegan cheese cake<br />
by Johannes Kölbach, System Administrator, SYSTHEMIS AG<br />
Ingredients:<br />
For the bottom<br />
200g flour<br />
100g vegan margarine<br />
50 g sugar<br />
1 pinch of salt<br />
3 tbsp water, ice cold<br />
For the filling<br />
100g vegan margarine<br />
120g sugar<br />
500g soy yoghurt or soy<br />
quark (natural, lemon or<br />
vanilla)<br />
1 pck vanilla pudding powder,<br />
vegan<br />
½ lemon (optional or additional:<br />
½ tsp. cinnamon)<br />
1 pinch of salt<br />
120ml chick peas water<br />
1 tbsp tartar powder<br />
Oven: 180°C fan heat<br />
Preparation:<br />
Knead all ingredients for the bottom to a short<br />
pastry. Form to a bowl and cool for about 30<br />
minutes.<br />
Roll out the dough about 3 - 4 cm larger than<br />
the spring-form pan and put into spring-form<br />
pan with an edge. Prick the bottom with a fork.<br />
Put the pan in the cooler for about 5 minutes.<br />
Put baking paper on the dough and pre-bake<br />
for 15 minutes.<br />
For the filling, beat sugar and margarine until<br />
fluffy. Add soy yoghurt/soy quark and slowly<br />
add vanilla pudding powder. Add lemon crust,<br />
1 tbsp. lemon juice and 1 pinch of salt.<br />
Beat chick peas water until stiff. Add tartar<br />
powder and stir for another 2 minutes. Fold in<br />
the chick peas snow to the yoghurt mix.<br />
Fill yoghurt mix into the pan and bake about 60<br />
minutes.<br />
The cake will only be firm after<br />
cooling!<br />
6
Change language