Baked Quark Casserole with Berries

⏱ 55 min · 🍽️ 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 500 g low-fat quark
  • 3 piece eggs
  • 60 g fine semolina
  • 50 g sugar
  • 1 sachet vanilla sugar
  • 1 piece unwaxed lemon, zested
  • 1 pinch salt
  • 150 g blueberries
  • 150 g raspberries
  • 10 g butter for the dish
  • 10 g icing sugar for dusting

Zubereitung

  1. Heat the oven to 180 °C and butter a baking dish of roughly 20 × 25 cm, corners included.
  2. Separate the eggs. Beat the yolks with the quark, semolina, half the sugar, the vanilla sugar and the lemon zest until smooth, then let the mixture sit for 10 minutes so the semolina can swell.
  3. Whisk the egg whites with the pinch of salt to soft peaks, raining in the remaining sugar as you go, until glossy and holding their shape.
  4. Stir a third of the whites firmly into the quark base to loosen it, then fold in the rest with a spatula. A few unmixed white streaks are better than a deflated batter.
  5. Spoon half the mixture into the dish, scatter over two thirds of the berries, add the remaining mixture and smooth the top. Nestle the last berries into the surface.
  6. Bake for 40 minutes, until risen and freckled deep gold on top. It will sink a little as it cools — that is the nature of the thing. Rest for 5 minutes, dust with icing sugar and serve warm.
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Baked Quark Casserole with Berries
📖 Culinse
vegetariandessertbreakfastsummer

Baked Quark Casserole with Berries

Quark and semolina whipped up with beaten egg whites, studded with raspberries and blueberries, then baked until it rises tall and stays custardy in the middle. Eats like dessert, carries protein like a main..

⏱

Kochzeit

55 min

🍽️

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

280 kcal

Kalorien

18 g

Eiweiß

8 g

Fett

34 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~5,80 € · ~1,45 €/Portion
  • 🛒

Zubereitung

  1. 1

    Heat the oven to 180 °C and butter a baking dish of roughly 20 × 25 cm, corners included.

  2. 2

    Separate the eggs. Beat the yolks with the quark, semolina, half the sugar, the vanilla sugar and the lemon zest until smooth, then let the mixture sit for 10 minutes so the semolina can swell.

  3. 3

    Whisk the egg whites with the pinch of salt to soft peaks, raining in the remaining sugar as you go, until glossy and holding their shape.

  4. 4

    Stir a third of the whites firmly into the quark base to loosen it, then fold in the rest with a spatula. A few unmixed white streaks are better than a deflated batter.

  5. 5

    Spoon half the mixture into the dish, scatter over two thirds of the berries, add the remaining mixture and smooth the top. Nestle the last berries into the surface.

  6. 6

    Bake for 40 minutes, until risen and freckled deep gold on top. It will sink a little as it cools — that is the nature of the thing. Rest for 5 minutes, dust with icing sugar and serve warm.