Tangerine muesli cake
In summer, in contrast to autumn, it can be something fresh and light. We combine this with a delicious recipe and easy preparation in the # Thermomix ® In addition to the tangerine muesli cake, you will find many other fine cuts in our book “ Refrigerator Cakes ”.
The #Landhaus team wishes you a good appetite.
INGREDIENTS
Dimensions
- 150g butter
- 200 g mixed muesli
- 1 tbsp powdered sugar
- 4 cans of mandarin oranges approx. 175 g drained
- 6 sheets of gelatin
- 250 ml Prosecco or sparkling wine
- 250g crème fraîche
- 80g sugar
- 1 packet of vanilla sugar
- 400 g whipped cream
- 1/2 pack of light cake icing
for garnish
- some cereal
INSTRUCTIONS
Add the muesli to the mixing bowl, chop for 5 seconds/speed 10 and transfer. Put butter in mixing bowl and melt 2 mins/50°C/speed 2, add muesli and powdered sugar and mix 10 seconds/speed 3. Line a springform pan with baking paper, pour the muesli mixture into it, press it down well and keep it cool. Pour the tangerines through a sieve, collect the juice, soak the gelatine in approx. 50 ml of Prosecco. Add the creme fraiche, sugar, vanilla sugar, remaining Prosecco and 5 tablespoons of mandarin juice to the mixing bowl and mix for 5 seconds/speed 3. Put the gelatine in the mixing bowl, heat and dissolve for 2 mins/50 °C/speed 2, then stir in 2 tbsp of the cream on speed 2. Add the mixture to the cream in the mixing bowl and stir for 5 seconds/speed 3 and transfer. Pour the cream into the mixing bowl and beat until stiff using the butterfly attachment for 40 seconds/speed 3. Stir half of the mandarin oranges into the cream and spread evenly over the muesli base. Chill the cake overnight. Heat the cake icing with 10 tbsp mandarin juice, 1 tbsp sugar and 80 ml water for 2 mins/100 °C/speed 2. Spread the remaining mandarin oranges on the cake, carefully pour the icing over the fruit and let it set. Then sprinkle with some muesli
