Quarkkeulchen with sweet sour cream & ragout of autumn fruit
easy
90 mins
90 mins
Ingredients
- 700 g floury potatoes
- 7-10 Tbsp Salt
- 3 Peaches
- 100 g + 100 g + 60 g + 30 g sugar
- 100 ml Peach liqueur or amaretto
- 250 g Plums / Plum plums
- 100 ml red port wine
- 1 Cinnamon stick
- 200 g Schmand
- 3 TABLESPOONS Icing sugar
- 7-10 Tbsp Mark from 1⁄2 Vanilla bean
- 2 Eggs (Gr. M)
- 400 g Low-fat curd
- 120 g Flour
- 1 TEASPOON Baking Powder
- 2 packages Vanilla sugar
- 100 g Raisins
- 3-4 Tbsp Butter
- 7-10 Tbsp Disposable syringe bag
Directions
- 1
It is best to peel and wash the potatoes the day before and cook them in salted water for about 20 minutes. Press them hot through a potato press. Let them cool down.
- 2
For the peach ragout, wash, halve and stone the peaches. Caramelise 100 g sugar until golden yellow. Place the peaches on top. Deglaze with liqueur and simmer for 5-8 minutes.
- 3
For the plum ragout, wash the plums, cut them in half and stone them. Caramelise 100 g sugar until golden. Deglaze with port wine and boil off. Add the cinnamon stick and plums and simmer for 8-10 minutes, then let it cool down.
- 4
Mix the sour cream, icing sugar and vanilla pulp.
- 5
Separate the eggs for the legs. Mix potato mixture, quark, flour, baking powder, 60 g sugar, vanilla sugar, 1 pinch of salt, egg yolk and raisins. Beat egg white and 30 g sugar until stiff, fold in. Pour into a disposable piping bag.
- 6
Heat butter in a frying pan. Pour in small thalers and fry them on both sides until golden brown. Serve with the fruit ragouts and sour cream.
Nutrition Facts
610 kcal
108 g
11 g
17 g
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