Summary

Ingredients

• 250 g apples
• 50 g mararine
• 3 egg (s)
• 100 g suar, approx.
• 500 g quark (low-fat quark)
• 75 g cornstarch
• 1 lemon (s), untreated, the grated zest
• 75 g raisins
• Fat for the shape

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Instructions

1. Wash and peel the apples, remove the core and cut into thin wedges.
2. For the curd mixture, put the fat in a bowl. Add sugar, eggs, quark, cornstarch and lemon zest and mix everything well with a hand mixer. Mix the raisins into the curd mixture.
3. Divide half of the apple wedges into 4 greased fireproof soup cups. Put half of the curd mixture on the apples. Place the other half of the apple wedges on top, leaving some to decorate. Put the rest of the quark mixture on top. Decorate with apple wedges.
4. Bake in a preheated oven at 200 ° C (gas level 3, convection 175 ° C) for about 45 minutes.
5. Tip: Bake the quark and apple casserole in a greased high casserole dish.