Mandarin muesli tart
In summer, as opposed to fall, it can be something fresh and light. We combine this with a delicious recipe and simple preparation in the #Thermomix® In addition to the mandarin muesli tart, you can find many more delicious slices in our book "Fridge cakes„.
Bon appétit from the #country house team.
INGREDIENTS
Mass
- 150 g butter
- 200 g mixed muesli
- 1 tbsp powdered sugar
- 4 tins of mandarin oranges approx. 175 g drained
- 6 sheets of gelatine
- 250 ml Prosecco or sparkling wine
- 250 g crème fraiche
- 80 g sugar
- 1 sachet vanilla sugar
- 400 g whipped cream
- 1/2 pack light cake glaze
for garnish
- some muesli
INSTRUCTIONS
Put the muesli into the blender jug, chop for 5 seconds/speed setting 10 and decant. Put the butter into the mixing bowl and melt for 2 min./50°C/speed setting 2, add the muesli and powdered sugar and mix for 10 sec./speed setting 3. Line a springform tin with baking paper, pour in the muesli mixture, press down well and chill. Pour the mandarins through a sieve, collect the juice, soak the gelatine in approx. 50 ml Prosecco. Put the crème fraîche, sugar, vanilla sugar, remaining Prosecco and 5 tablespoons of mandarin juice into the blender jug and mix for 5 seconds/speed setting 3. Put the gelatine into the mixing bowl, heat for 2 min./50 °C/speed setting 2 and dissolve, then stir in 2 tablespoons of the cream on speed 2. Add the mixture to the cream in the mixing bowl, stir for 5 seconds/speed setting 3 and decant. Put the cream into the mixing bowl and, with the butterfly attachment, beat for 40 seconds/speed setting 3 until stiff. Stir half of the mandarin oranges into the cream and spread evenly over the muesli base. Chill the cake overnight. Heat the cake glaze with 10 tbsp mandarin juice, 1 tbsp sugar and 80 ml water for 2 min./100 °C/speed setting 2. Spread the remaining mandarin oranges over the cake, carefully pour the glaze over the fruit and leave to set. Then sprinkle with some muesli
