Recipe: Mistral Autumn Breakfast Pie step by step with pictures | Handy.Recipes

Mistral Autumn Breakfast Pie

Cooked Autumn Breakfast Cake with Mistral

Nutritional Value

Early Morning...6.00.. Sunday... Autumn.. Family asleep... I wonder why I can't sleep? Well, I'm going to make a fruit and oatmeal pie for breakfast, so that my husband and daughter, sensing the aromas through their sleep, will say "WOW!!!" All that is necessary for the pie in the kitchen is oat flakes Mistral, fruit and even almond flour, baked thoughtful forward... I made a pie based on the pie "Fruit Mix" from the hostess of the culinary blog Nina Tarasova (Niksya)

Author of the recipe

Ingredients for pie "autumn breakfast" with mistral:


  • Almonds (ground) - 50 g
  • Oat Flakes (Mistral) - 50 g
  • Brown sugar - 2 tablespoon
  • Cinnamon (ground) - 0.5 teaspoon
  • Nutmeg (ground) - 1/4 teaspoon
  • Butter - 25 g


  • Butter - 150 g
  • brown sugar - 100 g
  • Vanillin - 2 g
  • Chicken egg - 2 pcs
  • Cheese curd - 300 g
  • Almonds (ground) - 100 g
  • Oat Flakes (Mistral) - 200 g
  • Wheat flour / Flour - 150 g
  • Dough leavening agent - 10 g
  • Salt - 1/2 teaspoon


  • Grapes (kish-mish variety) - 100 g
  • Nectarine - 2 units
  • Apple - 2 pcs

How to cook cake "autumn breakfast" with mistral step by step with photos

Prepare first - if you don't have chopped almonds, then grind 150 grams of nuts into flour or very fine crumbs. Ideally for almond flour, the nuts should be poured over boiling water, left to soak for 10 minutes, peeled, dried in the oven, and then ground. This is how we get white almond flour. But this cake doesn't require a white dough, so almonds with the skin are fine, too! By the way, I made a discovery to myself - it turns out that almonds of the genus Plum and not a nut at all. It is a stone fruit.

Let's prepare fragrant sprinkles-mix the ingredients and grind them with our hands until they become crumbs.

Let the oat-mint crumbs wait in the fridge for an hour.

For the dough beat with a mixer melted butter with brown sugar and vanilla until fluffy.

Continue beating and add the eggs one at a time, then the cottage cheese. The mixture will be smooth and fluffy.

Mix the dry ingredients in a separate bowl.

Dice nectarines (pitted) and apples (without skin), remove grapes from sprigs.

Spoon the dry mixture into the egg-cheese mixture first, and then the fruit.

The dough is ready. Turn on the oven to preheat at 180-190 degrees. Butter the spreadable mold and sprinkle with oat flakes.

Spread dough in the form and smooth it out. The dough is thick. Here the sun has peeked through the window!

Sprinkle oats and almonds abundantly with aromatic crumbs on top and put the pie in the oven for about 1 hour or until dry on a toothpick. With the given amount of products, I had two pies - one baked in a cake pan (26 cm in diameter) and a rectangular silicone cake pan. The cake did not rise slightly during the baking, but it's still not necessary to fill the form to the rim. About 2/3 of the whole is enough for the cake to bake well.

Let the ready cake cool in the mold for a while. Then put it on a plate and serve hot with a cup of freshly-brewed coffee.

Nutritional Value:

Whole Dish:
5501.9 Calories
125.8 g
324 g
535.2 g
286.6 Calories
6.6 g
16.9 g
27.9 g

Salt, Flour, Wheat Flour, Sweet, Eggs, Apple, Brown sugar, Oat Flakes, Fruity, Cinnamon, Nutmeg, Almonds, Baking powder, Cottage cheese, Cakes, Grapes, Vanillin, Baked Goods, Nectarines, Butterscotch

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