B: 2 tablespoons sesame butter, 3 tablespoons grape seed oil, 1/2 cup water, a fraction over 1/2 teaspoon of salt

Soy milk cream -C: 1 cup soy milk, 1.5 teaspoons flaked kanten (agar), 3 tablespoons maple sugar, 1 pinch of salt

D: 1 tablespoon kuzu flour, 1 tablespoon water, 1/2 tablespoon vanilla essence, appropriate amounts of maple sugar and seasonal fruits

2) Place the ingredients from C into a pot, heat till boiling, then on a low flame simmer, mix and melt for five minutes.

3) Dissolve the kuzu flour in D in water and add slowly to 2), turning off the heat when beginning to thicken and then add the vanilla essence. When this has cooled down a bit, place in the fridge to cool.

4) Sandwich the dough in 1) in film and roll out to a 2mm thickness with a rolling pin.

5) Cut out with a cookie-cutter (any shape you like) and prick several times with a toothpick. Place in the oven pre-heated to 200°C to bake for 10 minutes.

6) Sandwich the soy milk cream from 3) and previously cut fruit between the pastry layers and use a tea strainer to sprinkle on maple sugar.