Chorizo ​​and vegetable quark cake

Ingredients for 1 servings:

• 1 kg quark
• 300 g bell pepper(s), green
• 200 g zucchini
• 200 g eggplant(s)
• 10 black olives
• 2 tbsp olive oil
• 3 tbsp, crushed paprika powder, sweet
• 1 tbsp, ground pepper, black
• 5 g salt
• 5 eggs, separated
• 30 g semolina
• 200 g cheese (Emmental), grated
• 1 tbsp butter, for the mold
• 2 tbsp chili sauce, hot
• 150 g paprika sausage (chorizo)
• 3 garlic cloves, squeezed or chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the eggs. Mix the egg yolks with the drained quark, then mix with the paprika, chili sauce, salt, and pepper. Stir in the semolina and crushed garlic, add the grated cheese, and stir to combine. Add the olive oil and mix well. Clean and dice the vegetables, pit and chop the olives. Finely dice the chorizo. Beat the egg whites until stiff peaks form and fold into the quark mixture. Stir the vegetables and sausage into the quark mixture and pour everything into a buttered dish. Bake at 200°C (top and bottom heat) on the second shelf for a good hour. Do the skewer test. This cake can be eaten hot or cold. Tip: A tomato and anchovy sauce seasoned with Thai basil goes particularly well with it.