Curd cheese marrow and plum jam
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1/2 can(s) (225 g) Plum jam
- 1 TABLESPOON Rum
- 1/2 TEASPOON Cinnamon
- 200 g Plums
- 3 Eggs (size M)
- 150 g Low-fat curd
- 125 g Whipped cream
- 50 g Sugar
- 60 g Raisins
- 7-10 Tbsp grated rind of 1 untreated lemon
- 100 g Flour
- 40 g clarified butter
- 7-10 Tbsp Icing sugar
Directions
- 1
Mix plum jam, rum and cinnamon. Wash and stone the plums, cut into small cubes and stir into the plum puree. Separate the eggs for the junk. Drain the quark well.
- 2
Mix with egg yolk, cream, sugar, raisins, lemon peel and flour until smooth. Beat the egg whites until very stiff and carefully fold into the quark mixture with a whisk. Heat 10 g fat in a large pan, add 1/4 of the dough, bake until golden, turn and carefully tear into pieces in the pan with 2 forks.
- 3
Keep warm for a short time. Fry the rest of the dough in the remaining fat. Dust with icing sugar, add plum sauce.
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