Apricot-Mango Quark Casserole

Name: Apricot-Mango Quark Casserole
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 1 (approx. 500 g) Mango; 75 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 4 Eggs (size M); 750 g Edible quark (40 % fat in dry matter); 1 package Pudding powder "Vanilla Flavor"; 20 g Amarettini; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
1 (approx. 500 g) Mango
75 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
4 Eggs (size M)
750 g Edible quark (40 % fat in dry matter)
1 package Pudding powder "Vanilla Flavor"
20 g Amarettini
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Drain the apricots well in a sieve, use the juice for other purposes. Cut off the flesh of the mango on the stone. Cut the flesh crosswise, press it out and cut the flesh from the peel. Mix 50 g fat, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Separate the eggs. Add egg yolks, curd cheese and custard powder and mix well. Beat the egg whites with the whisks of the hand mixer until stiff.
2
Fold the fruit into the quark mixture, then fold in the beaten egg white in portions. Pour the mixture into a greased, ovenproof dish (be careful not to fill to the brim, as the mixture will rise during baking). Crumble the Amarettini on top. Spread 25 g fat in flakes on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 55 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Remove from oven, dust with icing sugar
3
Preparation time approx. 1 hour 20 minutes