Pasta-cherry casserole

Name: Pasta-cherry casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Cellentani noodles; 7-10 Tbsp Salt; 1 glass (720 ml/ 350 g stripping) Sour cherries; 25 g Cornstarch; 100 g Sugar; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 2 Eggs; 300 g Low-fat curd; 125 g Whipped cream; 2 packages Vanillin sugar; 10 g chopped almonds; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Cellentani noodles
7-10 Tbsp Salt
1 glass (720 ml/ 350 g stripping) Sour cherries
25 g Cornstarch
100 g Sugar
7-10 Tbsp thinly peeled rind of 1 untreated lemon
2 Eggs
300 g Low-fat curd
125 g Whipped cream
2 packages Vanillin sugar
10 g chopped almonds
7-10 Tbsp Grease

Directions

1
Put the pasta in plenty of boiling, lightly salted water and cook for about 9 minutes. Pour onto a sieve, rinse under cold water and drain. Pour the cherries onto a sieve and collect the juice. Stir cornflour and 5-6 tablespoons of cherry juice until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and lemon peel. Stir in cornflour, bring to the boil briefly and remove lemon peel. Add the cherries.
2
Separate eggs. Mix quark, cream, egg yolk, remaining sugar and vanillin sugar. Beat the egg whites until stiff and carefully fold into the quark mixture. Then carefully mix in the noodles. Place the noodles and compote in a greased, ovenproof dish and sprinkle with almonds. Bake in the preheated oven (electric: 200 °C / gas: level 3) for approx. 30 minutes. Serve immediately