John Myers
Ingredients for 1 servings:
- 1 kg quark
- 6 eggs, separate
- 2 pinches of salt
- 200 g cane sugar
- 120 g millet, ground
- 200 g butter
- 1 lemon(s) – zest
- 2 lemon(s), the juice + flesh, maybe more or less
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free + own recipe
Place the quark in a damp linen cloth and squeeze out the whey, then set aside. Beat the egg whites with a pinch of salt until white, then sprinkle in 100g of sugar and beat until stiff peaks form, then set aside. Beat the egg yolks with a pinch of salt and 100g of sugar until foamy and creamy, then add the softened butter cube by cube and mix well. Stir in the lemon zest and drained quark, add as much lemon juice as there was whey, then add the flour and mix well. Fold the stiffly beaten egg whites into the batter with a wooden spoon, pour into a 26cm diameter ring tin lined with baking paper and smooth out the mixture. Place in a cold oven and bake at 140°C (convection oven) for 75-85 minutes. Alteration: Use sweet cream instead of lemon juice. Conclusion: The quark flavor will still be present in the background.
Facebook Comments