Mango

Mango Joghurt Torte * Mango Yogurt Cake

Hallo Ihr Lieben,

heute stelle ich Euch mein Lieblingsrezept für diesen Sommer vor. Eine leichte Mango Joghurt Torte. Man kann die Mango durch anderes Obst zum Beispiel Erdbeeren oder Himbeeren ersetzen.

Zutaten für den Teig:
100 gr Dinkelmehl
70 gr Rohrzucker
2 TL Backpulver
125 ml Pflanzenmilch
50 ml Sonnenblumenöl

Zutaten für die Joghurtcreme:
200 gr Soja Joghurt
200 gr Mango püriert
100 ml Pflanzenmilch
3/4 TL Agar Agar oder Agartine
2 EL Rohrzucker

Backofen bei 180°C vorheizen (Ober/Unterhitze)

Alle Zutaten für den Teig in eine Schüssel und gut zusammen rühren. In eine vorbereitete Springform (18 cm) einfüllen.
ca 20 min backen und abkühlen lassen. In der Springform lassen.

Den Sojajoghurt und das Mango Püree in einer Schüssel vermengen. Nach Bedarf noch mir Zucker abschmecken. Das Agar Agar oder Agartine mit kaltem Wasser anrühren.
Die Pflanzenmilch zum Kochen bringen und das Agar Agar hinzufügen. Für ca 1 min aufkochen und dann direkt in die Sojajoghurt Masse einrühren. Die Masse dann über den Kuchen und mindestens 1 -3 Stunden in den Kühlschrank stellen.So erfrischend lecker!

(Please scroll down for english Translation)

mango

Hello Lovlies,

I made this delicious mango yogurt cake yesterday. It is a new recipe and this will be one of my new summer favorite cake recipe.  You can use various different fruits like strawberries or raspberries.  Hope you like it.

Ingredients for the crust:

100 gr spelt flour
70 gr cane sugar
2 tsp baking powder
125 ml vegetable milk
50 ml sunflower oil

Ingredients for the filling:

200 gr soy yogurt
200 gr Mango puree
100 ml vegetable milk
100 ml cold water
3/4 tsp agar agar or 1 Packet Agartine
2 tbsp cane sugar

Preheat oven 180°C – Prepare a Springform pan ( 18 cm ) grease or line with baking paper and grease the sides

To prepare crust, whisk all ingredients in a large bowl. Pour into the prepared Springform pan and bake for 20 min. Let cool completly but let the cake in the Springform pan!
Combine the soy yogurt and mango puree (add sugar if you want) and set aside. Mix the agar agar or agartine with the cold water.
Now add the vegetable milk ( I used soy milk) to a small pot and stir in the agar agar mixture and slowly start heating it, constantly stirring.
Bring it to a boil for 1 minute, then switch off the heat and pour everything to the Mango/Yoghurt filling and pour on top of the dough. Let it cool down, when it is cool enough, place it in the fridge.  The filling will become solid now. Leave it in the fridge for at least one – two hours before serving. Enjoy!

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Healthy homemade Mango Ice* Gesundes Mangoeis

Hello Guys, starting my Day with Mango ICE.  Homemade fruit yogurt Ice Cream tastes better than anything you can buy. These 2-Ingredient Ice Cream Recipes Are So Simple.

2 cups frozen mango chunks
1 cup soy yogurt

Put the chunks of frozen mango and yoghurt into a food processor and process until it is a soft-serve consistency. You may find you need to stop the food processor to scrape down the sides occasionally. Serve immediately and enjoy!

 

 

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Hallo Zusammen, ich beginne meinen Tag mit selbstgemachten Mangoeis. Schmeckt besser wie gekauft. Du benötigts dazu nur zwei Zutaten.

2 Tassen gefrorene Mangos
1 Tasse Sojajoghurt

Alles zusammen in einem Blender (Küchenmaschine) solange mixen bis es cremig ist und sofort servieren und geniessen!

Mini Raw Mango Cheesecake

Hello Lovelies, I’m sorry that I haven’t posted anything in a while. I am working hard and guess I am a overworked. Every day is a battle and it does take real inner strength to carry on with life as normal.  Anyway it was definitely time to try out new recipes. Yesterday I finally made my first Raw Cheesecake and I´ll share my recipe with you.

For the Crust (18 cm pan):
1 1/2 cups grounded almonds
5 dates

Filling:
2 Tbsp coconut oil, melted
1 mango fruit
2 tsp maple syrup or agave
200 gr cashew nuts soaked in water for at least 5 hours, longer if using a normal blender
1 dash of vanilla powder

Blend all ingredients for the filling. Pour about 2/3 of the filling on top of the crust and smooth out with a spatula. Blend the fruit and the remaining filling until completely smooth again. Pour fruit filling on top of the plain filling, smooth out again, and freeze until firm.
Remove from freezer about half an hour before serving. Enjoy

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