Quark-Püfferchen with apple compote

Name: Quark-Püfferchen with apple compote
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 300 g Apples; 10 g Raisins; 1 Small cinnamon stick; 1 piece(s) peel and juice of 1/2 untreated lemon; 7-10 Tbsp liquid sweetener; 1 egg (size M); 50 g Low-fat curd; 20 g Wheat bran; 1 pinch Salt; 7-10 Tbsp a few drops of baking oil butter-vanilla aroma; 1 tsp (5 g) Butter or margarine; 1 tsp (8 g) Currant Jam; 7-10 Tbsp Melissa

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

300 g Apples
10 g Raisins
1 Small cinnamon stick
1 piece(s) peel and juice of 1/2 untreated lemon
7-10 Tbsp liquid sweetener
1 egg (size M)
50 g Low-fat curd
20 g Wheat bran
1 pinch Salt
7-10 Tbsp a few drops of baking oil butter-vanilla aroma
1 tsp (5 g) Butter or margarine
1 tsp (8 g) Currant Jam
7-10 Tbsp Melissa

Directions

1
Peel and quarter the apples and cut out the core. Cut quarters into thin slices. Put apples, 50 ml water, raisins, cinnamon, lemon peel and juice and some sweetener in a pot.
2
Bring to the boil, cover and stew for about 5 minutes. Remove the cinnamon stick and lemon peel and season the compote again with sweetener. Separate the eggs for the chanterelles. Beat the egg white until stiff. Mix egg yolk, quark, wheat bran, salt and flavour.
3
Fold in the beaten egg white. Heat the fat in a coated pan. Pour the dough as 3 small heaps into the pan and flatten it slightly with a spoon. Bake for 3-4 minutes until golden brown. Arrange poppy-seeds with compote and redcurrant jam on a plate.
4
Serve decorated with melissa.