Curd cheese and cherry casserole with coconut crust
easy
60 mins
60 mins
Ingredients
- 1 glass (720 ml; drained weight: 370 g) Cherries
- 120 g Sugar
- 3 gestr. Tbsp pudding powder "vanilla flavor"
- 90 g Butter
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 3 Eggs (size M)
- 500 g Low-fat curd
- 50 g Durum wheat semolina
- 100 ml Milk
- 25 g Coconut flake
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
Directions
- 1
Drain the cherries and collect the juice. Mix cherry juice and 20 g sugar and bring to the boil. Mix pudding powder and 4 tablespoons of cold water and add to the cherry juice while stirring. Fold in the cherries and boil for about 1 minute. Put compote into a bowl and cover with cling film directly on the surface.
- 2
Cream 75 g room-warm butter, 50 g sugar and lemon zest. Separate eggs and stir in egg yolks one after the other. Add quark, semolina and milk and mix. Beat the egg whites until stiff, adding 50 g sugar. Fold the beaten egg whites into the mixture. Grease casserole dish. Fill in curd and semolina mixture. Put compote as a blob on the mixture. Sprinkle 15 g butter in flakes and coconut on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 3/ convection oven: not suitable) for about 45 minutes.
- 3
Grease casserole dish. Fill in curd and semolina mixture. Put compote as a blob on the mixture. Sprinkle 15 g butter in flakes and coconut on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 3/ convection oven: not suitable) for about 45 minutes. Remove from the oven and serve. Decorate with mint as desired and dust with icing sugar
- 4
With four people:
Nutrition Facts
720 kcal
82 g
29 g
26 g
More Delicious Recipes
