Cherry Quark Lasagne

Name: Cherry Quark Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 glass (720 ml) Sour cherries; 25-30 g Cornstarch; 175 g Sugar; 3 Eggs (size M); 75 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 7-10 Tbsp peel of 1 untreated lemon; 750 g Low-fat curd; 50 ml Milk; 6 (à 15 g) Lasagne sheets; 25 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 glass (720 ml) Sour cherries
25-30 g Cornstarch
175 g Sugar
3 Eggs (size M)
75 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
7-10 Tbsp peel of 1 untreated lemon
750 g Low-fat curd
50 ml Milk
6 (à 15 g) Lasagne sheets
25 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Drain the cherries well on a sieve, collecting the juice. Stir starch, 75 g sugar and 6 tablespoons cherry juice until smooth. Bring the rest of the cherry juice to the boil, stir in the cornflour, bring to the boil again and carefully fold in the cherries. Separate the eggs. Cream fat, remaining sugar, salt and vanilla sugar. Gradually stir in the egg yolks.
2
Add lemon zest, quark and milk and mix to a smooth dough. Beat the egg white until stiff and fold into the quark mixture in two portions. Grease an ovenproof dish (20 x 24 cm, 4 cm deep) and layer quark, lasagne dishes and cherry compote. Bake lasagne in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Sprinkle flaked almonds on the lasagne 15 minutes before the end of the baking time. Serve dusted with icing sugar
3
Dishes: Waechtersbach