Quark Casserole with Rusks
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 ml milk
- 100 g rusks
- 1 glass cherry (s)
- 3 egg (s)
- 125 g suar
- 1 packet vanilla sugar
- 500 g low-fat quark
- 2 tablespoon lemon juice
- 75 g semolina
- 1 teaspoon Baking powder
- 30 g flaked almonds
- Fat for the shape
- some flour
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Break the rusks into small pieces and pour lukewarm milk over them. To let go. Drain the cherries well.
- Separate the eggs and beat the egg whites until stiff. Beat egg yolks, sugar and vanilla sugar with the whisk until frothy. Stir the quark and lemon juice into the egg mixture. Mix the semolina and baking powder and stir in. Process the rusk smooth with the dough hook and fold into the egg mixture. Fold in the egg whites as well.
- Pour half of the rusk mixture into a greased baking dish. Turn the cherries in 1 - 2 tablespoons of flour and spread on top. Cover with the rest of the rusks and sprinkle with flaked almonds.
- Bake the casserole in the preheated oven (top / bottom heat: 200 degrees, convection: 175 degrees, gas: level 3) for about 40 minutes. Dust with powdered sugar.
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