Zutaten für 16 Portion(en)
200 g Mehl
180 g Haferflocken
20 g Hefe
600 ml Milch
195 g Zucker
190 g Butter, flüssig
1 mittlere(s,r) Ei
1 TL Vanillezucker
1 Prise(n) Salz
2 TL Zitronenschale
450 g Schlagsahne
1 EL Honig
1 Msp. Zimtpulver
40 g Pinienkerne
40 g Sonnenblumenkerne
1 Packung(en) Vanillepuddingpulver
250 g Waldfrüchte
12 Blatt Gelatine
2 EL Puderzucker
Zubereitung
Mehl und 100g Haferflocken in eine Schüssel geben, in die Mitte eine Mulde drücken. Hefe zerbröseln, mit 3 EL lauwarmer Milch verrühren und in die Mulde geben. 2 Prisen Zucker dazugeben, zudecken und ca. 20 Minuten an einem warmen Ort gehen lassen.
40g Butter in kleine Würfel schneiden und mit dem Ei in die etwa 100ml übrige lauwarme Milch rühren. Eiermilch,
restliche 40g Zucker, 1 TL Vanillezucker, Salz und Zitronenschale zur Hefemischung geben und alles zu einem glatten Teig verkneten. Teig auf bemehlter Arbeitsfläche ausrollen, auf ein mit Backpapier ausgelegtes Backblech legen und mit einer Gabel mehrmals einstechen.
150g Butter mit 150g Zucker, 50ml Sahne, Honig und Zimt kurz aufkochen. Pinien-, Sonnenblumenkerne und 80g Haferflocken dazugeben, noch einmal aufkochen und gleichmäßig auf den Hefeteig streichen. Ca. 30 Minuten gehen lassen. Backofen vorheizen, Teig im Ofen goldbraun bei 175 °C Umluft ca. 25 Minuten backen und Kuchen vollständig auskühlen lassen.
Pudding nach Packungsanleitung zubereiten und abkühlen lassen. Waldfrüchte auftauen und abtropfen lassen. Gelatine in kaltem Wasser einweichen, ausdrücken und in einem Topf bei kleinster Hitze bis zur Auflösung erwärmen. 400ml Sahne mit Puderzucker steif schlagen. 2 EL davon in die Gelatine rühren und zur Sahne geben. Sahne und Waldfrüchte vorsichtig unterheben
Teigboden quer halbieren und jeweils in 16 gleich große Stücke schneiden. Teigbodenstücke (ohne Kerne) zurück ins Backblech setzten, mit Creme bestreichen, mit den „Deckelstücken“ belegen und kühl stellen.
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