Ofenschlupfer with cherries

Name: Ofenschlupfer with cherries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); 500 g Low-fat curd; 200 g Whipped cream; 1 package Vanillin sugar, 50 g sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 7-10 Tbsp Grease; 4 discs (approx. 350 g) wholemeal and brown bread; 50 g Raisins; 50 g Hazelnut leaves; 1 glass (720 ml) Sour cherries; 1 TABLESPOON Cornstarch; 7-10 Tbsp Lemon balm

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
500 g Low-fat curd
200 g Whipped cream
1 package Vanillin sugar, 50 g sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
7-10 Tbsp Grease
4 discs (approx. 350 g) wholemeal and brown bread
50 g Raisins
50 g Hazelnut leaves
1 glass (720 ml) Sour cherries
1 TABLESPOON Cornstarch
7-10 Tbsp Lemon balm

Directions

1
Mix eggs, quark, cream, vanillin sugar, sugar, lemon peel and lemon juice. Pour 2/3 of the quark mixture into a greased casserole dish. Halve the slices of bread and layer on the quark
2
Wash and drain the raisins. Sprinkle half each of the raisins and hazelnuts over the bread. Spread the rest of the curd on top. Sprinkle with remaining nuts and raisins. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes
3
Cherries in the juice, up to 2 tablespoons of juice, possibly puree, bring to the boil. Stir starch and rest of juice until smooth. Stir into the cherries, bring to the boil. Garnish casserole with lemon balm. Add the cherries
4
Drink: mineral water