Cook the ribbon noodles al dente and drain well. Mix with 2 tablespoon butter and allow to cool. Grease the baking dish with 1 tablespoon butter. Place 1 packet of defrosted puff pastry on the bottom. Sprinkle with breadcrumbs.
Beat the egg yolks with the powdered sugar and vanilla sugar until frothy. Add lemon peel and drained layer cheese. Then stir in the cream and raisins. Beat the egg whites until stiff and fold into the curd mixture. Stir the cooled noodles into the quark mixture and distribute evenly in the baking dish. Brush the rest of the puff pastry with 1 tablespoon of butter and top it off.
In the oven at 180 ° C for 30 minutes. Let cool for 10 minutes, pour some powdered sugar over it.
Tip:
I always use small seasoned meat casserole dishes. It is great to serve in it and nothing falls apart.
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