Vanilla Quark Casserole

Name: Vanilla Quark Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g frozen raspberries; 1 can(s) (425 ml) Apricots; 7-10 Tbsp Fat and sugar; 7-10 Tbsp Forms; 50 g butter/margarine; 3 Eggs (Gr. M); 500 g Edible quark (20 % fat in dry matter); 50 g Semolina; 7-10 Tbsp grated rind of; 1 untreated lemon; 7-10 Tbsp pulp of 1 vanilla pod; 60 g + 40 g sugar; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Cinnamon and icing sugar; 7-10 Tbsp dustable

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g frozen raspberries
1 can(s) (425 ml) Apricots
7-10 Tbsp Fat and sugar
7-10 Tbsp Forms
50 g butter/margarine
3 Eggs (Gr. M)
500 g Edible quark (20 % fat in dry matter)
50 g Semolina
7-10 Tbsp grated rind of
1 untreated lemon
7-10 Tbsp pulp of 1 vanilla pod
60 g + 40 g sugar
3 TABLESPOONS flaked almonds
7-10 Tbsp Cinnamon and icing sugar
7-10 Tbsp dustable

Directions

1
Defrost the raspberries and drain the apricots. Grease 6 ovenproof moulds (each with a capacity of approx. 150 ml) or 1 large mould (1 l capacity) and sprinkle with sugar. Melt the fat and cool down a little. Separate the eggs. Mix egg yolk, quark, fat, semolina, lemon peel and vanilla pulp. Beat egg white and 60 g sugar until stiff and fold in
2
Spread the apricots and the quark mixture into the moulds. Bake in a hot water bath in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 50 minutes. Sprinkle the almonds onto the casserole after about 30 minutes
3
Puree the raspberries briefly, except for a few for decoration. If necessary, pass the puree through a sieve. Stir with 40 g sugar. Dust the vanilla-quark casserole with cinnamon and icing sugar. Serve with fruit puree and raspberries