Peach-almond-cake

Ingredients:

• 200g soft margarine
• 140g cane sugar
• 2 tsp ground flaxseeds + 4 tsp water
• 2 tsp baking powder + 4 tbsp cornstarch + 4 tbsp water
• 3 - 4 tbsp agave nectar
• 1 tsp baking powder
• 150 - 160g spelled flour
• 170g ground almonds
• 4 large peaches
• powdered sugar + cinnamon

1. Preheat your oven to 190°C.
2. Grease the baking tin (26cm) and dust with a little flour.
3. Mix the margarine, the sugar and 3 tbsp agave nectar until creamy. 
4. Then add the flaxseed and the cornstarch mixture and stir well. 
5. In another bowl mix flour, baking powder and almonds. You can also add a pinch of salt if you want to.  
6. Slowly add the flour mixture into the other bowl and mix well. Fill the dough into your baking tin.
7. Wash the peaches and cut them into about 5mm thick slices. Put the peaches on the dough as desired, smear it with about 1 tbsp agave nectare and bake in the preheated oven for about 45 - 50 minutes
8. Bevore serving sprinkle with a mixture of powdered sugar and cinnamon. 

STRAWBERRY "BEE STING CAKE" (BIENENSTICH)

I saw this cake-recipe  in a newspaper called "DAS SCHMECKT" and i had to try it immediately, of course in a vegan version. Actually in a original  "bee-sting-cake" (how it´s called in germany) there are now strawberries, but strawberries will make it to a perfect summer recipe!! I´m not really practised in using agar agar and i´ve tried two different ways to prepare the cream. Both of it worked well, but maybe you know a better method.. Please let me know =)

Ingredients:

• 500g all-purpose flour
• 1 cube fresh yeast
• 200g sugar
• 600ml soy milk
• 250g vegan margarine
• lemon zest of 1-2 organic lemon
• a pinch of salt
• 1 egg-replacer
• 4 tbsp strawberry jam
• 200g almon flakes
• 2 packages of custard powder
• 2 tbsp vanilla sugar
• 1 package vegan whip cream ( soyatoo)
• agar agar or "RUF AGARTINE" to replace 2 sheets gelatine ( i forgot how much i had)

1. Sift the flour into a bowl.  Mix yeast with 1 tsp sugar and 200ml lukewarm soymilk and stir well.
2. Give 50g sugar, 150g margarine, lemon zest, salt and the egg-replacer to the flour.
3. Pour "yeast-milk" and knead well. Cover the dough and let it rest for about 60 minutes.
4. Roll out the dough on a baking tray. Use parchment paper before. Let it rest for another 15 minutes.
5. Heat 100g sugar, the rest of the margarine, and 4 tbsp soy milk until everything is molten. Stir in strawberry jam and almonds.
6. Brush the dough with the almond mass and bake in a 170 °C oven for about 35 minutes or until golden brown. Let it completely cool down.
7. Mix custard powder, rest of the sugar, vanilla sugar, 7 tbsp cold milk and agar agar or agartine. Bring remaining milk to boil and stir in the custard mix. This will be a very very thick mass. You can add a little bit more soy milk if you want. Set aside and let it cool a bit.
8. Wash strawberries and quarter them. Whip soy cream and cool in the refrigerator.
9. Now mix the pudding with the cream. Use a handmixer or a food processor to get a creamy consistency.
10. Stir in the strawberries.
11. Halve the cake horizont. Cut the cake cover?? into 24 pieces. Distribute the strawberry cream on the cake buttom and put the lid on it gently.
12. Put the cake  into the refrigerator for at least 120 minutes.

STRAWBERRY-ALMOND-ROLLS

This is another result of my leftover yeast-dough, when i was baking the strawberry-rhubarb crumble cake.

1. Just take half of the dough from the strawberry rhubarb crumble cake.
2. Cut some strawberries into small pieces.
3. Roll out the dough into a rectangle and spread some of the rest of the vanilla pudding on it. (don´t use too much, otherwise you can´t roll the dough)
4. Distribute the strawberries in the batter.
5. Sprinkle with cinnamon-sugar and some almonds.
6. Bake in a 160°C oven for about 15 minutes or until golden brown

GRILLED STONE-FRUITS WITH ALMONDS & VANILLA ICE CREAM

Ingredients:

• stone-fruits like peaches, apricots....
• some agave syrup
• almond slices
• vegan vanilla ice-cream

1. Preheat oven to about 180°C + grill
2. Half or quarter the stone-fruits and give them into a casserole form.
3. Give some agave-syrup over the fruits and sprinkle with almonds. 
4. Put it in the oven and grill for about 15-20 minutes. 
5. Serve with vanilla ice-cream