Bauck Backmischung Schneller K sekuchen 485g

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Bauck Backmischung Schneller K sekuchen 485g

Regular Price: US$34.99

Special Price US$29.99

Availability: In stock

Supplier: Bauckhof

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Mixes

Qty:

BIO GLUTEN FREE CHEESECAKE BLEND 485 g (295 g 190 g) - BAUCK HOF DESCRIPTION The package contains 295 g of the mixture for the base of the cheesecake and 190 g of the mixture for the cheese mass. COMPONENTS whole grain oatmeal (gluten free) 47 , raw cane sugar , corn starch , cinnamon ( certified organic ingredient) NUTRITIONAL VALUE PER 100 g Energy value: 1617 kJ 382 kcal Fat: 3.1 g of which saturated fatty acids: 0.5 g Carbohydrates: 80 g of which sugars: 46 g Fiber: 4.6 g Protein: 6.2 g Salt: 0.01 g ALLERGY INFORMATION May contain nuts and sesame seeds. A METHOD OF PREPARING Additional ingredients needed to prepare the cheesecake: 4 eggs, 125 g of butter, 750 g of ground curd, juice of 1 2 lemon. Vegan version: 125 g margarine, 750 g natural or vanilla soy yoghurt, juice from 1 2 lemon. Melt the butter or margarine in a pan and add to the mixture to the bottom of the cheesecake, mix thoroughly. Fold the bottom into a 24 cm round greased or oiled baking tin. Press the bottom and sides of the mold down evenly (2 cm) with a damp spoon. Place the eggs, curd cheese and lemon juice in a bowl and mix vigorously with a whisk and the cheese mixture. For the vegan version, use natural soy yogurt and lemon juice. Pour the soybean mass onto the bottom of the cheesecake and spread it evenly. Put into a preheated oven (200 degrees Celsius) with the function of heating up and down and bake for 50 - 60 minutes. The dough is baked when the edges are brown and the cheese mass is cut on the top. Allow to cool down before slicing. RECOMMENDED STORAGE CONDITIONS Store in a dry, cool place. Manufacturer - name and address: BAUCK GMBH, DUHENWEITZ 4, 29571 ROSCHE

Country of manufacture: Poland. Package: 485 g. 100 Bio. The package contains 295 g of the mixture for the base of the cheesecake and 190 g of the mixture for the cheese mass.