Pot Parsley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 21 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g quark (curd cheese), sieved
- 100 g semolina (wheat semolina)
- 125 ml sour cream, 15% fat
- 20 g custard powder, vanilla
- Lemon (s) - peel
- salt
- 4 egg yolks
- 4 egg whites
- 3 tablespoon sugar
- Rum, little to cut off, omit rum for children
- possibly raisins, for sprinkling
- Butter, for the pan for baking
- Icing sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the curd cheese, sour cream, semolina, vanilla pudding powder, lemon zest, salt and rum. Stir in egg yolks, leave to rest for about half an hour.
- Beat the egg whites with the granulated sugar and fold into the curd mixture.
- Melt butter in a large pan, pour in the dough, sprinkle with raisins if necessary and bake in a preheated oven at 200 ° C for about 12 minutes. Tear apart with the help of two forks.
- Arrange on warm plates, cover with icing sugar and serve immediately.
- Side dishes: apple sauce, apple compote, stewed plums or plum compote
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