Muesli cake with red fruit jelly

Name: Muesli cake with red fruit jelly
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 150 g white couverture; 15 g Coconut oil; 200 g Crunchy muesli; 500 g Mascarpone; 500 g Low-fat curd; 7-10 Tbsp Juice of 1 lime; 1 package Cream stabiliser; 100 g Sugar; 1 package Vanillin sugar; 200 g Whipped cream; 2 Limes; 500 g red fruit pudding; 7-10 Tbsp Freezer bag; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

150 g white couverture
15 g Coconut oil
200 g Crunchy muesli
500 g Mascarpone
500 g Low-fat curd
7-10 Tbsp Juice of 1 lime
1 package Cream stabiliser
100 g Sugar
1 package Vanillin sugar
200 g Whipped cream
2 Limes
500 g red fruit pudding
7-10 Tbsp Freezer bag
baking paper

Directions

1
Coarsely chop the chocolate coating and melt it with coconut oil over a hot water bath. Put the muesli in a freezer bag, seal well and chop coarsely with a pastry roll. Mix with the couverture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the mixture into the mould and press it to a flat base.
2
Put the base in a cool place for about 30 minutes. In the meantime, stir mascarpone, quark and lime juice until smooth. Mix cream firmer with sugar and vanilla sugar, stir into the cream. Whip cream until stiff, fold in. Pour cream onto the base, spread loosely. Leave to cool for 1 hour. Cut the cake into pieces (best done with an electric knife). Wash and slice the limes and decorate the cake pieces with them. Put a blob of red fruit jelly on each piece.
3
Pour cream onto the base, spread loosely. Leave to cool for 1 hour. Cut the cake into pieces (best done with an electric knife). Wash and slice the limes and decorate the cake pieces with them. Put a blob of red fruit jelly on each piece. Serve the rest of the jelly with the cake