Cherry-quark casserole with almond crust

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 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. 2

   Melt 50 g butter and let it cool down. Cream remaining 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. Finally stir in liquid butter. Beat the egg whites until stiff and add the remaining sugar at the end. 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. 3

   Finally stir in liquid butter. Beat the egg whites until stiff and add the remaining sugar at the end. 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. Bake in the preheated oven, second shelf from below, (electric oven: 175 °C/ gas: level 2) for about 40 minutes. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the finished casserole and dust with icing sugar. Serve decorated with lemon balm

4. 4

   Sprinkle with the almond mixture. Bake in the preheated oven, second shelf from below, (electric oven: 175 °C/ gas: level 2) for about 40 minutes. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the finished casserole and dust with icing sugar. Serve decorated with lemon balm

Nutrition Facts

KCAL
690 kcal

CARBS
71 g

FATS
35 g

PROTEINS
21 g