Risen pot noodles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the apricots into a sieve, drain well. Collect the juice. Fill apricot juice with approx. 200 ml water to 500 ml liquid. Mix sauce powder, 25 g sugar, vanillin sugar and 50 ml juice until smooth. Bring the rest of the juice to the boil in a saucepan and allow the mixed sauce powder to run in while stirring. Bring to the boil and simmer for about 1 minute. Stir in liqueur. Cut the apricots into slices, fold into the bound juice, pour into a bowl and cool. Stir several times

2. 2

   Drain the curd well in a sieve. Separate the eggs. Beat the egg yolks, 75 g sugar, salt and lemon zest with the whisks of the hand mixer until well frothy (5-7 minutes). Add quark and stir in. Add flour and stir in. Whisk the egg white with the whisk of the hand mixer until stiff. Fold in portion by portion

3. 3

   Grease the casserole dish (approx. 1 1/2 litres capacity), pour in the curd mixture with a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out of the oven, dust with icing sugar and serve immediately. Add the apricot compote

Nutrition Facts

KCAL
580 kcal

CARBS
79 g

FATS
17 g

PROTEINS
19 g