Summary

Ingredients

• 1 jar morello cherries, without stones
• 3 tablespoon cornstarch
• 60 g suar
• 4 egg (s), separated
• 1 pinch (s) salt
• 100 g butter, or mararine
• 500 g low-fat quark
• 1 cup sour cream
• 2 Table spoons milk
• 6 lasagne plate (s), possibly more
• 130 g suar
• 1 packet custard powder, vanilla
• 1 handful almond (s), sliced
• Powdered sugar, for dusting

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Instructions

1. Drain the cherries and collect the juice. Mix the cornstarch with two tablespoons of cherry juice until smooth.
2. Bring the remaining juice and 60g sugar to the boil, remove from the stove and stir in the smoothly stirred cornstarch. Bring it to the boil again. Fold in the cherries.
3. Separate eggs. Mix the fat with 130g sugar until frothy. Stir in the egg yolks, add the quark, sour cream, milk and vanilla pudding powder while stirring constantly. Beat the egg whites with salt and fold into the curd mixture.
4. Grease the Ultra Plus casserole 3 L and rinse with cold water. Spread 3 tablespoons of quark cream on the bottom. Cover with two sheets of lasagne. Put half of the quark cream on top and cover with two more lasagne sheets. Spread the cherry compote on top and place the remaining two lasagne sheets on top. Spread the rest of the quark cream loosely on top. Sprinkle the lasagna with sliced almonds.
5. Bake in the closed ultra at 180 ° C for approx. 50 minutes. Open the ultra lid and let it rest in the oven for another 10 minutes.
6. Dust with icing sugar while it is still warm.