Preparation
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1Peel and finely grate the sweet potatoes. Mix 200 g butter, sugar, salt and vanilla sugar until creamy. Add eggs one at a time. Mix the flour and baking powder and fold in alternately with the milk. Stir in sweet potatoes and Kölln muesli. Pour into a greased springform pan (Ø 26 cm) and bake in the preheated oven.
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2Remove and let cool. Wash the orange, rub dry and grate the peel. Mix 50 g butter and powdered sugar until creamy. Add cream cheese, cream and half of the orange peel. Beat the mixture until creamy. Carefully remove the cake from the mold. Spread the frosting loosely on top and decorate with the remaining orange peel. Refrigerate until ready to eat.
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3Top/bottom heat: 190 °C Circulating air: 170 °C Baking time: approx. 45 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 12 pieces:
200 G
sweet potato
250 G
softened butter
150 G
Sugar
1 prize
Salt
1 pack
vanilla sugar
3
Eggs
250 G
Flour
2 1/2 TL
baking powder
75 ml
Milk
150 G
Kölln Nut & Crunchy Oat Muesli
1
Organic orange
75 G
powdered sugar
200 G
Cream cheese (double cream level)
1 EL
whipped cream
1 EL
Mazola® germ oil
