Caramel cake

Preparation

• 1
  Line the bottom of a springform pan (Ø 26 cm) with baking paper and grease the edge with butter. Cut 110 g butter into small pieces. Process together with flour, sugar, egg and salt to form a shortcrust pastry. Roll out the dough to the size of a springform pan, place it in the springform pan, prick it evenly with a wooden stick and bake for 20 minutes. Remove from the oven and let cool. Remove from the mold.
• 2
  For the second base, line another springform pan (Ø 26 cm) with baking paper. Crush the Kölln muesli a little with a cake roll. Melt 100 g butter and mix with the Kölln muesli. Pour the muesli-butter mixture into the springform pan, press it firmly and chill.
• 3
  Crush the caramel candies. Put the cream and remaining butter in a saucepan and heat. Add the candy crumbs to the cream and dissolve in it, stirring vigorously. Let the caramel cool slightly, then spread half of it on the cereal base in the springform pan. Place the shortcrust pastry base on top and spread with the remaining caramel. Let it dry for about 45 minutes, then remove the edge of the springform pan.
• 4
  Melt the chocolate in a water bath or in a saucepan over low heat and pour it evenly over the cake including the sides.
• 5
  Top/bottom heat: 160 °C Circulating air: 140°C Baking time: approx. 25 minutes Preparation time: approx. 45 minutes
• 6
  If the cake is baked in a square shape, it can ideally be cut into small pieces of confectionery.