Fruity buttermilk crispy cake

Ingredients

Directions

1. 1

   Melt butter, mix well with muesli, cornflakes, 3 tablespoons sugar and grated coconut. Place 3-4 tablespoons of the mixture between 2 layers of baking paper. Roll out with a pastry roll approx. 7 mm thick and chill. Spread the bottom of a springform pan (24 cm Ø) thinly with oil. Spread the rest of the crumb mixture on the base and press it down to an even base. Chill for approx. 30 minutes.

2. 2

   Soak gelatine in cold water. Bring buttermilk, condensed milk, peach nectar and 50 g sugar briefly to the boil while stirring. Pour the mixture into a bowl, let it cool down for about 5 minutes, squeeze out 9 sheets of gelatine and dissolve them in it. Put the mixture in a cool place for about 30 minutes.

3. 3

   Wash and halve 2 nectarines and remove stones. Cut nectarine halves into large pieces, puree and mix with 1 teaspoon sugar. Squeeze 1 leaf of gelatine, dissolve and mix with the nectarine puree. Chill for about 10 minutes

4. 4

   Mix yoghurt. When the cream begins to gel, fold in yoghurt. Put about half of the cream into the springform pan. Spread half of the puree on top and fold in loosely with a fork. Add the rest of the cream and the remaining puree and marble with a fork as well. Chill for about 4 hours.

5. 5

   Remove the baking paper from the muesli crisper, break the crisper into large pieces. Wash the remaining nectarine, cut in half, remove stone and cut nectarine halves into slices. Remove the cake from the tin, decorate with nectarines and crispy

6. 6

   Waiting time approx. 4 1/4 hours. 1000 1kJ, 240 kcal. E 7 g, F 12 g, KH 26 g