Potted noodles with apricot compote

Name: Potted noodles with apricot compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Cream curd; 1 can(s) (850 ml) Apricots; 1 package Vanilla sugar; 7-10 Tbsp 1 P. Vanilla sauce powder (for 1⁄2 l milk; for cooking); 2-3 TABLESPOONS Apricot liqueur; 7-10 Tbsp Grease; 3 Eggs (Gr. M); 75 g Sugar; 7-10 Tbsp grated zest of 1 organic lemon; 40 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Cream curd
1 can(s) (850 ml) Apricots
1 package Vanilla sugar
7-10 Tbsp 1 P. Vanilla sauce powder (for 1⁄2 l milk; for cooking)
2-3 TABLESPOONS Apricot liqueur
7-10 Tbsp Grease
3 Eggs (Gr. M)
75 g Sugar
7-10 Tbsp grated zest of 1 organic lemon
40 g Flour
7-10 Tbsp Salt
7-10 Tbsp Icing sugar

Directions

1
Drain the curd well in a sieve. Drain the apricots and collect the juice. Fill up the juice with water at 1⁄2 l liquid. Stir 5 tbsp. juice, vanilla sugar and sauce powder until smooth.
2
Boil up the rest of the juice. Stir in the sauce powder and simmer for about 1 minute. Remove the pot from the heat and stir in the liqueur. Cut apricots into slices and add. Leave to cool.
3
Grease a flat ovenproof dish (approx. 24 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate the eggs. Mix egg yolks, sugar and lemon peel with the whisks of the mixer for 5-7 minutes until creamy.
4
Stir in the quark. Add flour, stir in briefly. Beat egg white and 1 pinch of salt until stiff and fold in portions.
5
Cut off the curd mixture with a tablespoon into 4-6 large portions and place in the mould. Bake in a hot oven for 25-30 minutes. Dust with icing sugar and add the apricot compote.