Demeter BIO 365 g gluten-free yogurt and cherry cake mix - Bauck Hof

INGREDIENTS
gluten free oat flour**, raw cane sugar**, rice starch*, corn starch*, reduced fat cocoa*, rock salt, vanilla*. (* certified organic ingredient, ** ingredients from biodynamic agriculture)

DESCRIPTION
This magically light cake tastes heavenly, fresh yogurt and wonderfully fruity at the same time. Depending on your taste, you can vary with fruits and juices for the fruit base, bake the base or leave it unbaked, create magically delicious desserts or develop your own ideas with our baking mix.

The package contains: 225 g of the mixture for the base (bottom), 100 g of the mixture for the cream filling, 40 g of the mixture for the fruit topping.

METHOD OF PREPARATION
- To prepare a veggie cake you additionally need:
For the base: 70 g of soft butter.
For the mixture: 400 g of natural yogurt, 200 ml of cream, 125 ml of milk.
For the fruit topping: 400 ml of fruit juice
and additionally 1 cup of seedless cherries (360 g).

1. line the bottom of a cake pan (about 25 cm) with baking paper. Drain the cherries well. Use the drained juice for the fruit topping.
2. Knead 70 g of butter with 225 g of the base mixture by hand until you get a firm dough similar to cookie dough. Pour the dough into the cake pan and press evenly into the bottom with a spoon or your hands.
3 To prepare the cream mixture, pour 400 g of yogurt, 200 ml of cream, 125 ml of milk and 100 g of the cake mix into a large, tall bowl (note: the liquid may splash). Mix with a hand mixer until creamy.
4. spread the cherries on the bottom. Then pour in the cream mixture and spread evenly. Put it in the refrigerator.
5. In a saucepan, mix fruit juice and fruit topping mixture with a whisk. Cook while stirring constantly. As soon as the topping thickens, remove from heat. Quickly and evenly spread over the cream mixture. Put the cake in the refrigerator for at least 2 hours. Before serving, loosen with a knife and remove the edge of the cake pan.

- To prepare a vegan cake, you additionally need:
For the base: 70 g of soft margarine.
For the mixture: 150 g of vegan cream cheese, 500 g of vegan yogurt
For the fruit topping: 400 ml of fruit juice
and an additional 1 cup of seedless cherries (360 g).

1. line the bottom of a cake pan (about 25 cm) with baking paper. Drain the cherries well. Use the drained juice for the fruit topping.
2. Knead by hand 70 g margarine with 225 g base mixture until you get a firm dough similar to cookie dough. Pour the dough into the cake pan and press it evenly into the bottom with a spoon or your hands.
3 To prepare the cream cheese mixture, pour 150 g of vegan cream cheese, 500 g of vegan yogurt and 100 g of the mix into a large, tall bowl (note: the liquid may splash). Mix with a hand mixer until creamy.
4. spread the cherries on the bottom. Then pour in the cream mixture and spread evenly. Put it in the refrigerator.
5. In a saucepan, mix fruit juice and fruit topping mixture with a whisk. Cook while stirring constantly. As soon as the topping thickens, remove from heat. Quickly and evenly spread over the cream mixture. Put the cake in the refrigerator for at least 2 hours. Loosen with a knife and remove the edge of the cake pan before serving.

Tip: To cut the cake pieces well, occasionally dip a knife in hot water.
Do you prefer the bottom to be crispy? You can bake the bottom in a baking pan for about 13 minutes at 180°C (top/bottom heat). Then let it cool.

NUTRITION VALUE in 100 g
Energy value: 1578 kJ/372 kcal
Fat: 2.7 g
including saturated fatty acids: 0.6 g
Carbohydrates: 80 g
including sugars: 35 g
Fiber: 3.6 g
Protein: 5.2 g
Salt: 0.07 g

ALERGENIC INFORMATION
May contain nuts, soy and sesame seeds.

RECOMMENDED STORAGE CONDITIONS
Store in a dry and ventilated place

• VEGETARIAN: VEGETARIAN
• BIO CERTIFICATE: BIO CERTIFICATE
• GLUTEN-FREE (declaration): Gluten Free (declaration)
• Vegan: Vegan
• Gluten Free (in ingredients): WITHOUT gluten (in ingredients)
• PRODUCER-NAME AND ADDRESS: BAUCK GMBH, DUHENWEITZ 4, 29571 ROSCHE