Crunchy muesli cake from Sarah

Ingredients for 1 servings:

• 250 g flour
• 3 tsp, leveled baking powder
• 200 g sugar
• 200 g hazelnuts, ground
• 1 pinch of ground cinnamon
• 4 eggs
• 250 g butter, soft
• 50 ml milk
• 1 jar apple compote (net weight 365 g)
• 200 g muesli, crunchy
• 100 g jelly, apple
• 1 tbsp sugar
• 1 tbsp water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven (electric: 180°C, fan: 160°C, gas mark 2-3). For the pastry, mix the flour with the baking powder and sift it into a mixing bowl. Add the sugar, hazelnuts, cinnamon, eggs, butter, and milk. Using the whisk attachment of a hand mixer, mix the ingredients briefly on the lowest setting, then on the highest setting for about 2 minutes until you have a smooth dough. Pour the dough onto a greased baking sheet (30 x 40 cm) and smooth it out. Spread the apple compote on top and sprinkle with granola. Place the baking sheet in the oven and bake the cake for about 25 minutes. Place the baking sheet on a wire rack and let the cake cool. To top the cake, combine apple jelly, sugar, and water in a saucepan and bring to a boil while stirring continuously. Spread the mixture over the cake and cut into slices. Serve with vanilla cream. Tip: The cake will be more aromatic if you replace the milk in the pastry with rum. Instead of crunchy muesli, you can also use crunchy honey or apple-cinnamon muesli.