Preparation
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1Melt the butter for the light mixture and let it cool. Preheat oven.
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2Beat sugar, eggs and butter for the dark dough until fluffy and knead with the remaining dough ingredients. Spread ¾ of the dough on a baking tray lined with baking paper. And sprinkle with the remaining muesli.
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3Mix the ingredients for the light mixture with the cooled, melted butter and spread evenly over the dark dough.
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4Tear the remaining dark dough into small pieces, spread over the light mixture and bake.
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5Top/bottom heat: 150°C Circulating air: 130°C Baking time: approx. 55 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dark dough:
100 G
Sugar
2
Eggs
200 G
butter
275 G
Flour
40 G
Cocoa powder
1 pack
baking powder
50 ml
Milk
150 G
Kölln Oat Granola Chocolate & Cookie Cocoa
For the topping:
50 G
Kölln Oat Granola Chocolate & Cookie Cocoa
For the light mixture:
300 G
butter
1 kg
Low-fat quark
250 G
Sugar
2 pack
vanilla sugar
2 pack
Vanilla pudding powder
4
Eggs
