Muesli blueberry strips

Name: Muesli blueberry strips
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 250 g Blueberries; 6 sheets Gelatine; 250 g Schmand; 1 package Vanillin sugar; 70 g + 2 tablespoons sugar; 250 ml Buttermilk; 1 pack of Muesli bars nutty (10 pieces; 250 g); 200 g Whipped cream; 1 TEASPOON Butter; 4 TABLESPOONS Oatmeal; 7-10 Tbsp extra strong aluminium foil; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

250 g Blueberries
6 sheets Gelatine
250 g Schmand
1 package Vanillin sugar
70 g + 2 tablespoons sugar
250 ml Buttermilk
1 pack of Muesli bars nutty (10 pieces; 250 g)
200 g Whipped cream
1 TEASPOON Butter
4 TABLESPOONS Oatmeal
7-10 Tbsp extra strong aluminium foil
baking paper

Directions

1
Wash, sort and drain the blueberries. Soak gelatine in cold water. Cream sour cream, vanilla sugar and 70 g sugar with the whisk of the hand mixer for about 5 minutes. Add buttermilk. Squeeze out the gelatine, dissolve, mix with 3 tablespoons of the cream and stir into the remaining cream.
2
Chill the cream for about 15 minutes. Place the muesli bars next to each other and put a cake frame around them or fold a border of extra-strong aluminium foil and put it around it. Whip the cream until stiff. Stir the cream again and fold in the cream. Pour 1/3 of the cream onto the bars and sprinkle some blueberries on top. Put 2 tablespoons of blueberries aside for decoration. Layer again in the same way and finish with a layer of cream. Chill the cake for at least 3 hours. Caramelise 2 tablespoons of sugar. Stir in 1 teaspoon butter well and then mix with the oat flakes.
3
Layer again in the same way and finish with a layer of cream. Chill the cake for at least 3 hours. Caramelise 2 tablespoons of sugar. Stir in 1 teaspoon butter well and then mix with the oat flakes. Put the caramel on a piece of baking paper and let it cool down. Coarsely chop the caramel. Cut the cake into 10 pieces and decorate with blueberries and caramel