Preparation
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1Line a 20x40 cm tin with baking paper. Defrost the raspberries in a sieve.
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2Grind the Kölln muesli in a food processor or with a hand blender. In a large bowl, mix together the cereal, flour, brown sugar and salt. Melt butter in a saucepan and add to dry ingredients until everything is evenly coated with butter. Set aside a cup of the granola mixture. Press the rest evenly into the mold. Mix the thawed raspberries with 1 tablespoon of lemon juice, sugar and cornstarch and add to the cereal base. Divide the contents of the cup over the raspberries and bake in the preheated oven until golden brown. Allow to cool completely on a wire rack (if necessary, place in the refrigerator).
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3To make the glaze, mix the powdered sugar with the remaining lemon juice until smooth. Remove the baked muesli mixture from the mold and sprinkle with the glaze. Cut into square pieces and serve.
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4Top/bottom heat: 180°C Circulating air: 160°C Baking time: approx. 45 minutes Preparation time: approx. 40 minutes
Author: Peter Kölln
Photographer: Studio Holz/Michael Holz
Ingredients
Serving(s)
1
Ingredients for approx. 10 pieces:
500 G
Raspberries (frozen)
300 G
Kölln Crunchy Yoghurt Raspberry Oat Muesli 30% less fat
180 G
Wheat flour type 405
100 G
brown sugar
1 prize
Salt
150 G
butter
2 EL
lemon juice
2 EL
Sugar
1 EL
Cornstarch
100 G
powdered sugar
