Apricot Quark Slices
- fat u. Breadcrumbs
- 3 can (s) ( à 425 ml) Apricots
- 10 Eggs (size M)
- 250 g Sugar
- 1 Pinch Salt
- 1,5 kg Lean quark
- 500 g sp an> Mascarpone
- (Italian cream cheese)
- 2 packet vanillin sugar li>
- 2 packet pudding powder 'almond flavor'
- 2-3 EL Almond flakes
- 100 g span> Apricot jam
- span> Icing sugar
105 minutes
easy
- 1.
- A drip pan (approx. 32 x 39 cm; at least 3 cm deep) and sprinkle with breadcrumbs. Drain the apricots well
- 2.
- Beat the eggs, sugar and salt for about 15 minutes until frothy. Mix the quark, mascarpone and vanilla sugar together. Stir into the egg mixture.Stir in the pudding powder evenly
- 3.
- Spread the cheese mixture on the dripping pan. Carefully place the apricots on top with the curve facing down. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Allow to cool on the drip pan for at least 6 hours
- 4.
- Roast the almond flakes in a pan without fat, allow to cool. Heat the jam and strain it through a sieve. Brush the apricots with it. Before serving, dust the slices with powdered sugar and sprinkle with flaked almonds
1 piece approx:
- 250 kcal
- 1050 kJ
- 13 g protein
- 12 g fat
- 22 g carbohydrates li>
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