Gluten Free Cheesecake Flour Mixture, 485g
Ingredients: glutenfree whole grain oat flakes* 47%, raw cane sugar*, corn starch*, cinnamon*.
*from controlled organic farming
Preparation: Add 125g butter, 4 eggs, 750g curd, the juice of half a lemon. Vegan preparation: add 125g margarine, 750g soya yoghurt natural or vanilla, the juice of half a lemon. The quick crust: Make the butter or margarine liquid and mix with the basic mixture for the crust. Leave it alone briefly. Fill the flake mass into the non-greased baking form. Firmly press on the ground and raise the dough on the edges about 2 cm high. Do not worry if everything looks a bit crumbly, the flakes become firm and crisp when baking. Tip: The flakes can be pressed well to the mold with the back of a spoon, dipped into cold water.
The quick filling: For the filling, add eggs, curd and lemon juice together with the basic mixture for the topping in the bowl and briefly and vigorously stir with a whisk. It is not necessary to separate the eggs. For egg and milk-free preparation simply mix the tofu, the lemon juice and the basic mixture for the topping.
Baking: Fill the curd or tofu mass into the pan and distribute evenly. Bake in the pre-heated oven at 200°C for 50 to 60 minutes in the bottom of the oven. Thus the cake becomes beautifully crisp at the bottom and not to dark at the top. The cake is ready when the curd mass has also risen in the middle. Bake in the gas oven at level 3. Please do not bake with convection. The vegan cake does not get the optimal cutting strength until after cooling.
|Nutrition value||per 100g|
|-of which saturated||0,5g|
|-of which sugars||46g|
Made in Germany
- Special products
- Без глютена
- Без глютена