Vanilla-quark casserole with cinnamon-almond crust
easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml; 250 g trimmed weight) Apricots
- 50 g Butter or margarine
- 3 Eggs (size M)
- 500 g Edible quark (20 % fat in dry matter)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Marrow from 2 scraped out vanilla pod
- 4 TABLESPOONS Semolina
- 150 g Sugar
- 3 TABLESPOONS flaked almonds
- 100 ml White wine
- 1 package (250 g) frozen raspberries
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Icing sugar and cinnamon
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and sugar
Directions
- 1
Drain the apricots. Melt the fat. Separate the eggs and put the egg white aside. Mix quark with fat, egg yolk, lemon peel, vanilla pulp and semolina until smooth. Beat the egg whites until stiff and gradually add 60 g sugar. Fold the egg whites into the quark mixture. Fill the apricots in layers with the quark mixture into a greased and sugar-sprinkled casserole dish (approx. 1 litre capacity) and bake in a hot water bath in a preheated oven (electric range: 200 °C/ gas: level 3) on the bottom shelf for approx. 1 hour.
- 2
Sprinkle the almonds onto the casserole dish about 10 minutes before the end of the baking time. In the meantime, boil up white wine with the remaining sugar and add the raspberries, except for a few to decorate. Bring to the boil. Stir starch with 1 tablespoon of water until smooth and bind the raspberries with it. Pass through a sieve and allow to cool. Take the casserole out of the oven, dust with cinnamon and icing sugar. Arrange the casserole with raspberry sauce and the remaining raspberries on plates and decorate with mint
Nutrition Facts
630 kcal
67 g
26 g
25 g
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