Quark casserole with apple compote

Name: Quark casserole with apple compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Morello cherries (from the glass); 6 Eggs (size M); 1/4 l Milk; 100 g Butter or margarine; 1 pinch Salt; 7-10 Tbsp Juice of 1 lemon; 150 g Wheat flour; 100 g Low-fat curd; 150 g Sugar; 400 g Apples; 4 cl dry white wine; 1/8 l apple juice; 1/2 Cinnamon stick; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g Morello cherries (from the glass)
6 Eggs (size M)
1/4 l Milk
100 g Butter or margarine
1 pinch Salt
7-10 Tbsp Juice of 1 lemon
150 g Wheat flour
100 g Low-fat curd
150 g Sugar
400 g Apples
4 cl dry white wine
1/8 l apple juice
1/2 Cinnamon stick
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries. Separate eggs. Boil milk, fat, salt and lemon juice. Add flour while stirring and continue stirring until the dough separates from the bottom of the pot as a dumpling. Remove the pot from the heat and cool down briefly.
2
Stir in curd and egg yolk bit by bit. Beat the egg whites until stiff, then add 100 g sugar. Fold the egg whites and cherries into the dough. Pour into a greased, floured baking dish and place on the fat pan of the oven. Pour on water. Poach the casserole in a water bath in a preheated oven (electric range: 150 °C/ gas: level 1-2) for approx. 55 minutes. For the compote, peel apples, remove seeds and cut into slices. Boil up with wine, apple juice, remaining sugar and cinnamon stick. Then stew for about 20 minutes. Remove the cinnamon stick.
3
For the compote, peel apples, remove seeds and cut into slices. Boil up with wine, apple juice, remaining sugar and cinnamon stick. Then stew for about 20 minutes. Remove the cinnamon stick. Let the casserole rest for about 5 minutes. Then cut off small cams with 2 tablespoons and arrange on plates with the apple compote. Dust the noodles with icing sugar