Apple Curd Casserole with Barley and Almonds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml milk
- salt
- 0.5 teaspoon ½ gingerbread spice
- 0.5 teaspoon ½ lemon zest
- 100 g barley, precooked (finished product)
- 3 apples
- 3 egg (s)
- 75 grams sugar
- 250 g low-fat quark
- 50 g flaked almonds
- 1 tablespoon sugar, brown, e.g., Demerara Sugar
- Flakes butter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with a pinch of salt and the gingerbread spice. Stir the barley into the boiling milk and let it soak over a low heat for 20 minutes. Stir occasionally. Let the apple-milk-barley cool down.
- Preheat the oven to 180 ° C. Grease a flat baking dish (approx. 1.5 l capacity). Peel and core the apples and cut into thin wedges. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside. Beat the egg yolks with sugar until creamy and stir in the quark. Mix the seasoned barley and half of the apples into the quark cream, then fold in the egg whites.
- Pour the mixture into the mold. Spread the remaining apple wedges and the almond flakes on top and cover with brown sugar and plenty of flakes of butter. Bake in the oven (center) for about 30 minutes until the almonds are caramelized. Serve warm.
- Vanilla sauce tastes good with it.
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