Quark soufflé with rhubarb

Name: Quark soufflé with rhubarb
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Low-fat curd; 3 Eggs (size M); 1 package Vanillin sugar; 50 g soft butter; 50 g Sugar; 2 TABLESPOONS Semolina; 50 g Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Low-fat curd
3 Eggs (size M)
1 package Vanillin sugar
50 g soft butter
50 g Sugar
2 TABLESPOONS Semolina
50 g Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and sugar

Directions

1
Drain the curd well. Grease moulds (150-200 ml content) and sprinkle with sugar. Separate the eggs. Beat egg white and vanillin sugar until stiff. Mix butter and sugar until creamy.
2
Stir in curd and semolina. Add egg yolk bit by bit. Fold in the beaten egg white. Sift the flour over the egg whites and fold in carefully. Pour the mixture into the prepared moulds. Place on a grid and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve immediately dusted with icing sugar. Attention! Collapses quickly.
3
Pour the mixture into the prepared moulds. Place on a grid and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve immediately dusted with icing sugar. Attention! Collapses quickly. Rhubarb compote tastes good with it
4
Waiting time approx. 1 hour