Pot Delicacies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 roll (s), from the day before
- 400 ml milk
- 100 g butter, soft
- 100 g powdered suar
- 2 egg (s)
- 250 g quark, 40%
- 100 g raisins
- 1 lemon (s), untreated
- 2 tablespoon almond (s), sliced
- 1 tablespoon sugar, fine
- 1 packet vanilla sugar
- some vanilla extract
- Butter, for the mold
- Sugar, for the mold
Print Recipe
Pin Recipe Instructions
- Cut the rolls into approx. 1 cm thick slices, layer them in a mold and pour some of the milk over them. Let it steep for a while and gradually add the milk until the rolls are soaked. Remove the lemon peel with a zest and chop finely. Squeeze the juice of half a lemon.
- Beat the butter and powdered sugar lightly and add the eggs little by little until the mixture is nice and fluffy. Mix in the quark, lemon peel and juice, vanilla sugar and finally the raisins into the butter mixture.
- Grease a springform pan Ø 18 cm or a baking dish with butter and sprinkle with a little granulated sugar. Pour the rolls and quark mixture into the mold in layers. Finish with curd mass. Scatter sliced almonds and sugar on top. Spread a few flakes of butter on top. Bake at 200 ° C top and bottom heat for about 25 - 30 minutes until golden brown.
- Take out of the oven and let cool for a few hours so that the quark mass becomes firm.
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