Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g currants, washed, patted dry (or out the jar)
- 4 egg (s), separated
- 500 g cream quark
- 50 g cornstarch
- 100 g powdered suar
- 1 packet vanilla sugar
- 1 packet aroma (Citro-Back)
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks, quark, starch, powdered sugar, vanilla sugar and Citro-Back together. Beat the egg whites until stiff and let the sugar trickle in. First pull the egg whites, then 2/3 of the currants into the curd mixture.
- Put everything in a greased baking dish (28 cm diameter) and sprinkle the remaining berries on top. Bake in the oven at 200 °, fan-assisted 170 °, gas: level 3, for approx. 45 minutes.
- Before serving, sprinkle with powdered sugar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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