Apricot-currant casserole

Name: Apricot-currant casserole
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 3 fresh apricots or; 6 Apricot halves (tin); 50 g red currants; 1 Egg (Gr. M); 1 (20 g) go. tablespoons of sugar; 2 (20 g) go. Tbsp. flour; 1/2 tsp (3 g) Grease for the mould; 7-10 Tbsp Icing sugar for the; 7-10 Tbsp Dusting

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

3 fresh apricots or
6 Apricot halves (tin)
50 g red currants
1 Egg (Gr. M)
1 (20 g) go. tablespoons of sugar
2 (20 g) go. Tbsp. flour
1/2 tsp (3 g) Grease for the mould
7-10 Tbsp Icing sugar for the
7-10 Tbsp Dusting

Directions

1
Briefly blanch the apricots, rinse with cold water and peel off the skin. Then halve and stone (drain canned fruit). Wash the currants, dab dry and remove from the stems
2
Separate the egg. Beat the egg white until stiff, while letting the sugar trickle in. Beat in the egg yolk. Fold in flour. Put the mixture into a small greased baking dish. Spread fruits on top
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 3) for approx. 20 minutes. Cover after 15 minutes if necessary. Let cool down a little. Dust with icing sugar. The casserole tastes lukewarm and cold
4
- For greasing the mould you can also use half-fat butter or margarine. If you want to do without it completely, line the bottom with baking paper. Then cover the casserole with
5
Release knife from the edge
6
- You can also vary the casserole with strawberries, cherries, pears or blueberries