Cherry lasagna

Ingredients for 1 servings:

• 1 jar morello cherries, pitted
• 3 tbsp cornstarch
• 60 g sugar
• 4 eggs, separated
• 1 pinch of salt
• 100 g butter or margarine
• 500 g low-fat curd cheese
• 1 cup sour cream
• 2 tbsp milk
• 6 lasagna sheets, possibly more
• 130 g sugar
• 1 pack of pudding powder, vanilla
• 1 handful of almonds, sliced
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

for the Ultra Plus saucepan – 3 L from Tupperware

Drain the cherries and collect the juice. Mix the cornstarch with two tablespoons of cherry juice until smooth. Bring the remaining juice and 60g of sugar to a boil, remove from the heat, and stir in the smooth cornstarch. Bring back to a boil briefly. Fold in the cherries. Separate the eggs. Beat the fat with 130g of sugar until fluffy. Stir in the egg yolks, add the quark, sour cream, milk, and vanilla pudding powder, stirring constantly. Beat the egg whites with salt until stiff and fold into the quark mixture. Grease the 3-liter Ultra Plus casserole dish and rinse with cold water. Spread 3 tablespoons of quark cream on the base. Cover with two lasagna sheets. Spoon half of the quark cream on top and cover with two more lasagna sheets. Spread the cherry compote on top and place the remaining two lasagna sheets on top. Spread the remaining quark cream loosely on top. Sprinkle the lasagna with sliced ​​almonds. Bake in the closed Ultra Plus oven at 180°C for approx. 50 minutes. Open the lid and let it rest in the oven for another 10 minutes. Dust with powdered sugar while still warm.