Vegan layered dessert made from three layers

Abstract

Vegan layered dessert made of three layers which characterized by The three layers lie on top of each other and each has a different flavor and texture. The top layer forms a cream, the middle layer a fruit compote, and the bottom layer a cake base.

Description

[0001] Conventional vegan dessert alternatives are currently predominantly based on soy, coconut, almonds, peas, or oats. Many of these plants are difficult or impossible to grow in Germany, resulting in long transport routes. Dessert production generates byproducts that are usually disposed of. A large proportion of vegan dessert alternatives also have a high proportion of refined sugar and low protein and fiber content.

[0002] The ingredients for the invention described in claim 1 can be sourced predominantly regionally, thus offering a more environmentally friendly alternative to conventional vegan desserts. By using amylases, raisins, and small amounts of date syrup, the addition of refined sugar is largely avoided.

Claims

[1] Vegan layered dessert made of three layers which characterized by , The three layers lie on top of each other and each has a different flavor and texture. The top layer forms a cream, the middle layer a fruit compote, and the bottom layer a cake base. [2] Vegan layered dessert according to claim 1, characterized by , that the cream is based on broad beans, is fermented and is sweetened only by amylases (except for the sugar that is unavoidable due to the addition of chocolate). [3] Vegan layered dessert according to one of the preceding claims, characterized by , that the cake base is made from the filter cake of the cream from claim 2, which is additionally sweetened only with raisins. [4] Vegan layered dessert according to one of the preceding claims, characterized by , that it consists of over 15 wt-% field beans, which results in a high protein content (over 8g / 100g dessert) and fiber content (over 3g / 100g dessert).