Summary

Ingredients

• 90 g suar
• 1 pinch cinnamon powder
• 50 g butter
• 80 g ladyfiners
• 700 g plums
• 100 ml orange juice, freshly squeezed
• 2 egg (s)
• 30 g powdered suar, sifted
• 250 g low-fat quark (low-fat quark)
• 1 organic lemon (s), thinly grated zest
• 2 teaspoons cornstarch
• 2 tablespoon plum brandy (plum brandy)

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Instructions

1. Wash, stone and quarter the plums. Reduce 30 g sugar with the orange juice until syrupy, stir in the plums and cook covered for about 10 minutes over a mild heat. Let cool down.
2. Mix 20 g sugar with cinnamon. Brush a baking dish with 10 g butter and sprinkle with the cinnamon sugar. Roughly crumble the ladyfingers.
3. Preheat the oven to 200 ° C top / bottom heat or 180 ° C circulating air.
4. Separate eggs. Beat the rest of the butter and powdered sugar until creamy, add the egg yolks one at a time. Fold in the quark with lemon zest. Beat the egg white with the remaining sugar until stiff and fold in with the cornstarch. Fold in with the whisk so that there is plenty of air, do not stir in under any circumstances.
5. Evenly distribute the plums with the syrup in the baking dish, sprinkle crumbled ladyfingers over them and sprinkle with plum brandy (I`ll do it with the atomizer). Use a spoon to place the quark mass on the plums in a cam-like manner.
6. Bake the casserole on the 2nd shelf from the bottom for 25 minutes (only 20 minutes with convection) until the edge turns brown. Sprinkle with powdered sugar immediately and serve.
7. We add two pickled rum plums and a spoonful of vanilla ice cream to each plate.