Buko quark casserole

Ingredients for 4 servings:

• 200 g cream cheese, natural
• 250 g low-fat curd cheese
• 100 g yogurt
• 50 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 50 g waffles (corn waffles), finely ground in a blender
• 40 g almond flour
• Lemon peel, freshly grated or lemon peel flavoring
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Grease a baking dish with butter. Break the corn wafers into small pieces, grind them finely in a blender or food processor, and set aside. This will make the casserole nice and light. Using the beaters on a blender, combine the cream cheese, quark, yogurt, and butter in small pieces. Add the sugar, vanilla sugar, and lemon zest and continue beating until well blended. Crack in the eggs and mix in. It’s not necessary to beat the egg whites until stiff peaks form; I never do that, and the casserole still turns out nice and light. Now stir in the almond flour, then the finely ground corn wafers. Don’t overbeat. Pour the batter into the dish and, if using, cover the dish. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Once the temperature is reached, place the casserole on the middle rack and bake for 30-40 minutes. When fresh, the casserole is very light and fluffy and tastes great with vanilla sauce or cherry compote. Even the next day, when the casserole has firmed up a bit in the fridge, it still tastes very good, like cheesecake without a base.