Cherry-quark casserole with almond crust

Name: Cherry-quark casserole with almond crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 glass (720 ml) Sour cherries (morello cherries); 30 g Cornstarch; 200 g + 2 tablespoons sugar; 2 small pieces of cinnamon stick; 150 g Butter; 7-10 Tbsp Juice of 1/2 lemon (approx. 2 tablespoons); 100 g crushed almonds; 3 Eggs (size M); 500 g Low-fat curd; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 70 g Durum wheat semolina; 15 g flaked almonds; 1 TABLESPOON ground pistachio kernels; 7-10 Tbsp Melissa leaves; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 glass (720 ml) Sour cherries (morello cherries)
30 g Cornstarch
200 g + 2 tablespoons sugar
2 small pieces of cinnamon stick
150 g Butter
7-10 Tbsp Juice of 1/2 lemon (approx. 2 tablespoons)
100 g crushed almonds
3 Eggs (size M)
500 g Low-fat curd
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
70 g Durum wheat semolina
15 g flaked almonds
1 TABLESPOON ground pistachio kernels
7-10 Tbsp Melissa leaves
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the cherries on a sieve, collecting the juice. Stir cornflour with some juice until smooth. Boil up the rest of the juice, 30 g sugar and cinnamon sticks. Stir in cornflour and cook again for about 1 minute while stirring. Remove the cinnamon sticks and fold in the cherries. Let cool down a little bit.
2
Melt 50 g butter and let it cool down. Cream 100 g soft butter and 100 g sugar. Stir in lemon juice and ground almonds. Separate the 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 20 g sugar. Fold the beaten egg whites into the quark mixture. Grease an oven dish and sprinkle with breadcrumbs. Put half of the quark mixture into the baking dish. Spread cherry compote on top and cover with the remaining quark mixture.
3
Stir in liquid butter. Beat the egg whites until stiff, then pour in 20 g sugar. Fold the beaten egg whites into the quark mixture. Grease an oven dish and sprinkle with breadcrumbs. Put half of the quark mixture into the baking dish. Spread cherry compote on top and cover with the remaining quark mixture. Sprinkle with the almond mixture and the flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Remove and let cool off. Sprinkle with 2 tablespoons of sugar and pistachios. Serve decorated with melissa
4
Sprinkle with the almond mixture and the flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Remove and let cool off. Sprinkle with 2 tablespoons of sugar and pistachios. Serve decorated with melissa