Nectarine quark casserole

Name: Nectarine quark casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Nectarines (approx. 125 g each); 4 Eggs (size M); 150 g Sugar; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 500 g lactose-free low-fat curd; 125 g lactose-free sour cream; 75 g Durum wheat semolina; 25 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Nectarines (approx. 125 g each)
4 Eggs (size M)
150 g Sugar
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
500 g lactose-free low-fat curd
125 g lactose-free sour cream
75 g Durum wheat semolina
25 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Wash the nectarines, quarter them, remove the stone. Cut the nectarines into slices. Cover and put in a cool place. Meanwhile separate the eggs. Beat the egg yolks, 125 g sugar, vanilla pulp and salt with the whisk of a hand mixer until thick and creamy white (8-10 minutes).
2
Stir in the quark, sour cream and semolina. Beat the egg whites with the whisks of the hand mixer until stiff. Fold in portion by portion. Fill nectarines evenly into 4 greased portion casseroles or into a large greased casserole dish.
3
Spread the quark mixture evenly and loosely on top, sprinkle with 25 g sugar and flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove from the oven and dust with icing sugar as desired.