Aachen Printen layer dish

Name: Aachen Printen layer dish
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 25 g Almond slivers; 75 g Sugar; 125 g Aachener Printen, with almonds; 1 glass (210 ml; separation weight: 80 g) Cranberries, in juice; 500 g Low-fat curd; 250 g Edible quark (20 % fat in dry matter); 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

25 g Almond slivers
75 g Sugar
125 g Aachener Printen, with almonds
1 glass (210 ml; separation weight: 80 g) Cranberries, in juice
500 g Low-fat curd
250 g Edible quark (20 % fat in dry matter)
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Roast the almonds in a pan without fat until golden brown. Sprinkle 25 grams of sugar on top and let it caramelize. Put it on a piece of aluminium foil coated with oil and spread it. Let it cool down.
2
Crumble Printen roughly. Set aside one tablespoon of cranberries. Mix the rest with the juice, curd and 50 grams of sugar. Layer the cream and Printen crumbs in four glasses (250 to 300 millilitres each).
3
Decorate with set aside cranberries and almond brittle.