Mint cream cake

Preparation

• 1
  For the base, beat eggs with sugar and salt until fluffy. Place Kölln muesli in a freezer bag and crumble finely with a rolling pin. Add Kölln muesli, flour, baking powder and cocoa powder to the egg-sugar mixture and fold in.
• 2
  Spread the dough onto a springform pan (Ø 24 cm) lined with baking paper and bake. After baking, remove the baking paper and put the base back into the springform pan.
• 3
  For the cream, soak gelatine according to the package instructions. Mix yogurt, sour cream, powdered sugar and lemon juice. Dissolve the gelatine in a saucepan over low heat and stir into the yoghurt mixture. Chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in.
• 4
  Pour the cream onto the cake base, spread the Kölln muesli evenly over the cream and place the cake in the fridge overnight.
• 5
  Top/bottom heat: 175 °C Circulating air: 150 °C Baking time: approx. 20 minutes
• 6
  If you use a larger springform pan, the baking time will be reduced by around 5 minutes.