Muesli Cake

Name: Muesli Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 230 g Walnut kernels; 8 Eggs (size M); 160 g Butter or margarine; 1/2 TEASPOON Bourbon vanilla sugar; 1 pinch Salt; 1 pinch Cinnamon; 3 TSP ground coffee; 160 g Sugar; 125 g Breadcrumbs; 4 sheets white gelatine; 2 Apples; 160 g Muesli; 6 TABLESPOONS Honey; 500 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 orange; 150 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Lemon balm

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

230 g Walnut kernels
8 Eggs (size M)
160 g Butter or margarine
1/2 TEASPOON Bourbon vanilla sugar
1 pinch Salt
1 pinch Cinnamon
3 TSP ground coffee
160 g Sugar
125 g Breadcrumbs
4 sheets white gelatine
2 Apples
160 g Muesli
6 TABLESPOONS Honey
500 g Whole milk yoghurt
7-10 Tbsp Juice of 1 orange
150 g Whipped cream
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Lemon balm

Directions

1
Grind 180 g walnuts finely. Separate the eggs. Cream soft butter, vanilla sugar, salt, cinnamon and 2 teaspoons of coffee powder. Stir in egg yolks one after the other. Beat the egg whites until stiff, gradually adding the sugar.
2
Stir 1/3 of the meringue mixture into the foamy butter, fold in breadcrumbs and nuts, fold in the remaining meringue. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 1 hour.
3
1 Wash, peel and quarter the apple and remove the core. Cut the apple into slices and stir into the yoghurt with the muesli, 3 tablespoons of honey and the remaining coffee powder. Soak the gelatine in cold water.
4
Warm up the orange juice. Squeeze the gelatine and dissolve in it. First mix with 3-4 tablespoons of the yoghurt mixture. Then stir the mixed gelatine into the rest of the yoghurt mixture and refrigerate.
5
Whip the cream until stiff. As soon as the yoghurt mixture begins to set, fold in the cream with a whisk. Place a cake ring or springform pan rim around the cooled nut base, pour in the yoghurt cream, smooth it down and refrigerate for about 3 hours.
6
Chop the rest of the walnuts coarsely, except for something to decorate. Use a knife to remove the cake from the edge. Spread the edge of the walnut base with remaining honey and sprinkle with chopped walnuts. Wash the remaining apple, quarter it and remove the core.
7
Cut apple quarters into thin slices and drizzle with lemon juice. Decorate the cake with remaining walnuts, apple slices and lemon balm. Makes about 16 pieces.