Summary

Ingredients

• 1 liter milk, (.5% F.)
• 2 pinches salt
• 80 g semolina
• 500 g quark
• 6 egg (s)
• 120 g suar
• 1 lemon (grated zest it)
• 2 tablespoon lemon juice
• 40 g butter
• 40 g almond (s), round
• 2 cans apricot (a 400g)

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Instructions

1. Bring the milk with the salt to the boil. Sprinkle in the semolina and, stirring constantly, swell for about 5 minutes over low heat and then allow to cool. Put the quark in a bowl, separate the eggs and add the yolks to the quark. Add sugar, lemon zest and juice. Mix everything well with the whisk of the electric mixer, then stir in the semolina.
2. Beat the egg whites until stiff and fold into the quark semolina. Pour the mixture into a baking dish. Melt the butter and mix with the almonds, spread the mixture over the curd mixture.
3. Bake the casserole in a preheated oven at 160 ° C for 50 to 60 minutes. Drain the apricots and serve with the casserole.
4. 770kcal, 98g carbs, 20g fat, 23% fat calories