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Apple Quark Casserole

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Ingredients

Adjust Servings:
2 small apples, sliced thinly
2 eggs, separated
1 pinch salt
7 tablespoons sugar, divided
1 tablespoon vanilla sugar (or use 1 drop of vanilla essence and 1 tbs more sugar)
250 g quark (or use mascarpone cheese)
50 g semolina
3 tablespoons raisins (used chocolate covered ones)

Nutritional information

216.8
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.8 g
Saturated Fat
105.8 mg
Cholesterol
75.2 mg
Sodium
44.5 g
Carbs
2 g
Dietary Fiber
32.1 g
Sugars
5.1 g
Protein
566g
Serving Size

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Apple Quark Casserole

Features:
    Cuisine:

    This is a fluffly winter dessert, which makes yummy apples the star of the show. Of course, you could make this anytime of the year, if you like a nice warm dessert.
    It goes great with vanilla ice-cream, custard or whipped cream
    I hope youll enjoy it! :)

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Apple-Quark-Casserole, This is a fluffly winter dessert, which makes yummy apples the star of the show Of course, you could make this anytime of the year, if you like a nice warm dessert It goes great with vanilla ice-cream, custard or whipped cream I hope youll enjoy it! 🙂


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    Steps

    1
    Done

    Using Your Mixer Beat Egg Whites and Salt Until Nearly Stiff. Add 2 Tbs of the Sugar and Beat Until Stiff Peaks Have Formed.

    2
    Done

    in Another Bowl Beat Egg Yolks, 3 Tbs of the Sugar and the Vanilla Sugar Until Creamy. Mix in Quark and Semolina. Then Fold in Egg Whites and Raisins Carefully.

    3
    Done

    Pour Into 4 Well Greased Ramekins of 10 Cm (4 Inches) in Diameter. Stick the Apple Slices Into the Dough Until Nearly Covered. Sprinkle With Remaining Sugar.

    4
    Done

    Bake in the Pre-Heated Oven at 180c/350f 30-35 Minutes Until Toothpick Inserted in Centre Comes Out Clean.

    5
    Done

    Enjoy With Topping of Your Choice. :).

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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