in Dessert Recipes

Currant and nut casserole

updated

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Ingredients for 4 servings:

  • 180 g sugar
  • 1 packet of vanilla sugar
  • 4 egg yolks
  • some lemon peel, grated
  • 1 pack of pudding powder, vanilla
  • 125 ml milk
  • 500 g quark (cottage cheese)
  • 180 g hazelnuts or almonds, grated
  • 80 g breadcrumbs
  • 4 egg whites
  • 250 g currants
  • 40 almond flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Currant and nut casserole

Whisk the sugar, vanilla sugar, egg yolks, and lemon zest together thoroughly. Whisk the custard powder with the milk and stir in along with the quark. Mix the nuts and breadcrumbs and stir in. Beat the egg whites until stiff and fold in along with the currants. Pour the mixture into a greased baking dish, sprinkle with the flaked almonds, and bake in the oven at 180 degrees Celsius for about 40-50 minutes. Serve with fruit sauce or vanilla sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Currant and nut casserole

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