Cherry cannelloni

Name: Cherry cannelloni
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 1 package Sauce powder "Vanilla flavor; 200 g Sugar; 75 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 500 g Low-fat curd; 175 g Mascarpone (Italian cream cheese); 1 package Pudding powder "Vanilla Flavor"; 50 g chopped almonds; 1 TABLESPOON Lemon juice; 12 Cannelloni (about 8 g each); 1/2 TEASPOON ground cinnamon; 1 TABLESPOON flaked almonds; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
1 package Sauce powder "Vanilla flavor
200 g Sugar
75 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
500 g Low-fat curd
175 g Mascarpone (Italian cream cheese)
1 package Pudding powder "Vanilla Flavor"
50 g chopped almonds
1 TABLESPOON Lemon juice
12 Cannelloni (about 8 g each)
1/2 TEASPOON ground cinnamon
1 TABLESPOON flaked almonds
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Drain the cherries well on a sieve. Collect the cherry juice in a saucepan, remove 4 tablespoons and mix with sauce powder. Bring the cherry juice and 50 g sugar to the boil, stir in the sauce powder and bring to the boil again. Carefully fold in the cherries. Cream fat, vanilla sugar, 125 g sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Add quark, mascarpone, pudding powder, chopped almonds and lemon juice and mix everything to a creamy mixture.
2
Put 1/4 of the quark mixture into a greased casserole dish, spread 1/4 of the cherry compote on top. Pour 2/4 of the quark mixture into a piping bag with a perforated spout and fill the cannelloni with it. Pour the filled cannelloni into the baking dish, spread the remaining quark and 1/4 of the cherry compote on top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 40-45 minutes. After half the baking time, sprinkle the casserole with the remaining sugar, cinnamon and flaked almonds. Serve the casserole decorated as desired with lemon balm. Serve the rest of the compote separately.