ჩიზქეიქი ბრაუნის მიქსი ორგანული უგლუტენო 420გ Organic Mix For Baking Cheesecake Brownie Gluten-free 420g Biovegan

INGREDIENTS
brownie baking mix [raw cane sugar*, rice flour*, corn flour*, tapioca starch*, fat-reduced cocoa*¹ powder 7%, “couverture” chocolate*¹ 5% (cocoa mass*, cane sugar*, cocoa butter*), “couverture” chocolate*² 2.5% (cocoa mass*, cocoa butter*, coconut sugar*), raising agent: sodium bicarbonate; salt, psyllium husks*, thickener: guar gum*], cheesecake baking mix [raw cane sugar*, corn starch*, lemon peel*, Bourbon vanilla powder* 0.1%]. (*certified organic ingredient)
¹Cocoa mass min. 54%, ²Cocoa mass min. 88%

DESCRIPTION
Discover a unique blend that combines two beloved cakes in one delicious baked product! The cheesecake mix is ​​the perfect solution for those who want to delight their loved ones with a creamy cheesecake and an intensely chocolate brownie in one cake. Just a few simple steps are enough to create a dessert that will win the hearts of every sweet tooth. Perfect for family gatherings, holidays or moments of pleasure just for yourself. Suitable for vegans. The package contains 2 sachets of the product – 320 g of the brownie mix and 100 g of the cheesecake mix. 

METHOD OF PREPARATION
Vegetarian cheesecake brownie
You also need: 150 ml MILK, 80 g soft BUTTER, 200 g low-fat cottage cheese, 150 g natural yogurt (3.8% fat), 1 egg, baking tin (20 x 20 cm), hand mixer with whisk
1. Preheat the oven to 170°C with top/bottom heat or 150°C with convection and grease the baking tin well. Optionally, you can also sprinkle it with flour.
2. Pour the brownie mix, MILK and butter into a bowl. Mix everything with a hand mixer with a whisk at medium speed until a uniform mass is formed (approx. 1 minute). Pour the dough into the greased baking tin and level slightly.
3. Pour the cheesecake baking mix, skimmed cottage cheese, YOGURT and egg into a second bowl. Mix everything with a hand mixer with a whisk at the lowest speed until the mixture is smooth. Spread the mixture on the brownie dough and gently mix both mixtures with a fork.
4. Bake the cake on the middle rack of the oven, previously heated to 150°C or in an oven preheated to 170°C with the top/bottom function for approx. 50 minutes.
5. After baking, let the cake cool. When it cools down, you can carefully cut it into pieces and remove it from the tin.

Vegan cheesecake brownies
You will also need: 150 ml of soy drink, 80 g of soft margarine, 400 g of a vegan alternative to cottage cheese or yogurt, a baking tin (20 x 20 cm), a hand mixer with a whisk
1. Preheat the oven to 170°C with top/bottom heat or 150°C with convection and grease the baking tin well. Optionally, you can also sprinkle them with flour.
2. Pour the brownie mix, SOY drink and margarine into a bowl. Mix everything with a hand mixer with a whisk at medium speed until a uniform mass is formed (approx. 1 minute). Pour the batter into the greased baking tin and level slightly.
3. Pour the cheesecake mix, a vegan alternative to cottage cheese or yoghurt, into a second bowl. Mix everything with a hand mixer with a whisk at the lowest speed until the mass is smooth. Spread the mass onto the brownie cake and gently mix both masses with a fork.
4. Bake the cake on the middle rack of the oven, previously heated to 150°C or in an oven preheated to 170°C with the top/bottom function for approx. 50 minutes.
5. After baking, let the cake cool down. Once it has cooled down, you can carefully cut it into pieces and remove it from the tin.

Tip:
Pay attention to the baking time! If you bake the cake longer, it will be less moist.
A thick-walled ovenproof dish (glass, ceramic, etc.) can affect the baking time.

NUTRITIONAL VALUE per 100 g DRY MIX
Energy value: 1634 kJ/386 kcal
Fat: 3.2 g
including saturated fatty acids: 1.9 g
Carbohydrates: 83 g
including sugars: 50 g
Fibre: 3.6 g
Protein: 4.1 g
Salt: 0.58 g

ALLERGEN INFORMATION
May contain SOY, celery, MUSTARD, LUPIN and nuts.

RECOMMENDED STORAGE CONDITIONS
Store in a dry place, away from heat sources.