Method

prepare your baking dish:

1. cover the bottom of the pan or the base of the cake ring with baking paper.
2. Drain 2 cans of tangerine very well and catch the liquid (you\'ll need that later)
3. Now drain the water from the soaked cashews and put them aside as well.

Let\'s start with the cake bottom:

1. Put the gold single seeds in the blender and let it finely grind.
2. Put the flaxseed flour together with the ground almonds and rice syrup into a mixing bowl.
3. Mud until a nice mass arises.
4. Form a huge bliss ball (just a ball) and carefully spread the thin bottom in your baking pan.
5. Option: Cover the cake bottom with roasted almond flakes, tastes divine!
6. Place the baking pan in the freezer (or the fridge)

Now it\'s up to the filling:

1. Add the cashew nuts with the coconut milk and yoghurt to your blender and mix everything to a creamy consistency.
2. Wash the organic lemon (s) thoroughly and rub a heaped teaspoon of fresh lemon peel.
3. Add the grated lemon zest, the vanilla marrow, 5 drops of vanilla extract (optional) and xylitol to the blender.
4. If the mass is perfect, you put it in a bowl.
5. Stir 18 g of agar with 350 ml of cold liquid. Use the lemon juice and the liquid of the tangerines.
6. Boil the mixture for 2 minutes.
7. With constant stirring pour slowly into your filling.
8. Put the dripped mandarins down and pour the whole stuffing into your bakery.
9. Now the cake comes in the fridge.

After one to two hours, the tangerine cake is firm enough and you can take care of the fruit layer.

1. Drain the two remaining tins of tangerine.
2. Garnish the cake with it.
3. Add 200 ml cold draining liquid to 5 g agar-agar and cook for 2 minutes.
4. Now pour the gelling agent slowly over all tangerines and let the vegan cheesecake chill in the fridge for a few more hours.