Sweet mango quark casserole

Name: Sweet mango quark casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 7-10 Tbsp some + 50 g soft butter; 1 can(s) (425 ml) Peaches; 1 (approx. 400 g) ripe mango; 4 Eggs (Gr. M); 100 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 750 g cream quark (40 % fat); 1 package Vanilla custard powder; 20 g Amarettini; 1 TABLESPOON Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

7-10 Tbsp some + 50 g soft butter
1 can(s) (425 ml) Peaches
1 (approx. 400 g) ripe mango
4 Eggs (Gr. M)
100 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
750 g cream quark (40 % fat)
1 package Vanilla custard powder
20 g Amarettini
1 TABLESPOON Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Grease an ovenproof mould. Put the peaches in a sieve and drain well. Peel the mango, cut the flesh off the stone and dice. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
Separate eggs. Beat the egg whites with the whisks of the mixer until stiff. Cream 50 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in egg yolks, quark and pudding powder.
3
Fold the fruits into the quark mixture and fold in the beaten egg white in portions.
4
Pour the curd mixture into the mould, but do not fill to the top. Coarsely crumble the Amarettini over it. Bake in a hot oven for 50-60 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Remove and dust with icing sugar.
5
Enjoy the casserole warm.