Preparation
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1Put the Kölln muesli in a plastic bag and crush it with a rolling pin. Mix with melted butter. Line the bottom of a springform pan ( 26 cm) with baking paper and press the dough evenly onto the bottom. Preheat oven.
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2Mix the ingredients for the filling, spread it evenly on the dough base and bake.
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3Mix the sour cream with vanilla sugar, spread it over the cooled cake and chill for 1 hour. Mix the raspberry jam with 2 tablespoons of water until smooth, drizzle it over the cake and serve decorated with raspberries and mint. Preparation time: approx. 30 minutes
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4Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 60 minutes
Ingredients
Serving(s)
1
For the floor:
80 G
butter
200 G
Kölln Crunchy Berry & Chocolate Oat Muesli
For the filling:
90 G
Sugar
700 G
cream cheese
150 G
sour cream
3
Egg (weight class M)
1 prize
Salt
100 G
Raspberries (frozen)
To spread:
200 G
sour cream
1 pack
vanilla sugar
60 G
Raspberry jam
a handful
Raspberries
something
fresh mint
