Cherry-quark casserole with almond crust
easy
75 mins
75 mins
Ingredients
- 1 glass (720 m) Cherries
- 30 g Cornstarch
- 4 TABLESPOONS to garnish about 10 cherry tomatoes,
- 7-10 Tbsp ground cinnamon
- 50 g + 100 g soft butter
- 2 TABLESPOONS Lemon juice
- 100 g crushed almonds
- 3 Eggs (Gr. M)
- 500 g Low-fat curd
- 2 packages Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 70 g Semolina
- 7-10 Tbsp Fat and breadcrumbs
- 1 tablespoon (15 g) flaked almonds
- 1 TEASPOON Icing sugar
- 7-10 Tbsp Lemon balm
Directions
- 1
Drain the cherries and collect the juice. Mix starch and 3 tablespoons of juice. Boil up the rest of the juice with 2 tablespoons of sugar and some cinnamon. Stir in starch and let it boil for about 1 minute. Fold in cherries. Let everything cool down
- 2
Melt 50 g butter. Cream 100 g butter and 100 g sugar. Stir in lemon juice and ground almonds
- 3
Separate eggs. Stir egg yolks, quark, 50 g sugar, vanillin sugar, lemon peel and semolina until smooth. Stir in liquid butter. Beat the egg whites until stiff, then pour in 2 tbsp. sugar. Fold the beaten egg white into the quark mixture
- 4
Grease an ovenproof dish (approx. 20 x 30 cm) and sprinkle with breadcrumbs. Spread half the quark mixture into the baking dish. Spread cherry compote on top. Spread the remaining quark mixture on top. Spread almond paste over it
- 5
Bake in the preheated oven on the second rack from below (electric oven: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 40 minutes until golden brown. Roast the flaked almonds. Sprinkle the icing sugar over the casserole. If necessary, decorate with lemon balm
Nutrition Facts
700 kcal
72 g
35 g
20 g
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