Muesli – Hermann

Ingredients for 4 servings:

• 1 dough (Hermann, after the children’s acceptance)
• 1 cup oatmeal or fruit muesli or chocolate muesli
• 1 cup milk (chocolate milk or cocoa)
• 1 cup oil (sunflower oil or similar)
• 1 cup flour (wheat flour)
• 1 tsp ground cinnamon
• 3 eggs (size M)
• ½ pack of baking powder
• 1 packet of vanilla sugar or vanilla sugar
• 1 cup sugar
• 6 cookies (wholemeal or muesli cookies)
• 1 cup sultanas or raisins
• Cake icing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

hearty, juicy and healthy

Place the oats in a bowl and pour over the chocolate milk. Combine the Hermann base dough with the sugar and vanilla sugar, then add the flour and mix thoroughly. Adding the sugar first prevents lumps, as the sugar crystals will break them up. Now add the oil and mix well again until you have a nice, smooth batter (slightly runny). Then beat in the eggs thoroughly, using a mixer for best results. Stir in the cinnamon, baking powder, and crushed biscuits. If desired, add sultanas or raisins as well. The oats should now have absorbed the chocolate milk. Discard any excess, drink it, or stir it into the batter. Stir in the oats thoroughly. The batter is now ready and can be poured into a baking dish. Bake at 180°C (fan oven) for approximately 50-80 minutes (use a toothpick to check if it’s cooked). Remove the cake from the pan and let it cool completely in the pan, then turn it out and, if desired, cover it with glaze. I like cinnamon glaze; it really enhances the flavor of the cake, but since that’s not available everywhere, a nut glaze works just as well. Tip: I’ve had great results using a silicone Bundt pan; the batter browns beautifully on all sides and is easy to remove.