Mandarin tart with muesli
Today we have another great cake for you as our recipe of the week.
With the #Thermomix ® once again a piece of cake.
Have fun with the #country house team!
Enjoy the taste!
INGREDIENTS
- 150 g butter
- 200 g mixed muesli
- 1 tbsp powdered sugar
- 4 tins of mandarin oranges (approx. 175 g drained)
- 8 sheets of white gelatine
- 250 ml Prosecco or sparkling wine
- 200 g crème fraiche
- 80 g sugar
- 1 p. vanilla sugar
- 400 g whipped cream
- ½ p. light-colored cake glaze
- 1 tbsp sugar
- some muesli to garnish
INSTRUCTIONS
Put the muesli into the mixing bowl and chop for 5 seconds/speed setting 10 and place in a bowl. 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 the 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 and heat for 2 min./50 °C/speed setting 2 and dissolve, stir in 2 tbsp of the cream on speed 2, then add the mixture to the cream in the mixing bowl and stir for 5 sec./speed setting 3, pour into a bowl.
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. Mix the cake glaze with 10 tbsp mandarin juice, 1 tbsp. Sugar and 80 ml water into the mixing bowl and heat 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
