Apricot and mango quark bake

For 4 people
  • 1 can (s) (425 ml) apricots
  • 1 (approx. 500 g) Mango
  • 75 g Butter or margarine
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 100 g sugar
  • 4 Eggs (size M)
  • 750 g Quark (40% fat in dry matter)
  • 1 Parcel Custard powder 'vanilla flavor'
  • 20 g Amarettini
  • 1 EL Icing sugar
  • fat
  • aluminum foil
80 minutes
Drain the apricots well in a colander, use the juice otherwise. Cut off the pulp of the mango on the stone. Cut the flesh crosswise, press out and cut the flesh off the skin. Mix 50 g of fat, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Separate eggs.Add egg yolks, quark and pudding powder and stir well. Beat the egg whites with the whisk of the hand mixer until stiff. Fold the fruit into the quark mixture, then fold in the egg whites in portions. Pour the mixture into a greased, ovenproof form (be careful not to fill it to the brim, as the mixture rises during baking). Crumble the amarettini on top. Spread 25 g of fat on top in flakes. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 55 minutes. Cover with aluminum foil approx. 15 minutes before the end of the baking time. Take out of the oven, dust with icing sugar
Preparation time approx. 1 hour 20 minutes
1 person approx.:
  • 770 kcal
  • 3230 kJ
  • 26 g protein
  • 42 g fat
  • 70 g carbohydrates


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