Cottage Cheese and Blackberry Casserole

5 from 4 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people


  • 150 g Zwieback
  • 250 ml Milk
  • 2 piece Eggs (M)
  • 1 packet Vanilla sugar
  • 100 g Finest baking sugar
  • 200 g Low fat quark
  • 20 g Soft wheat semolina
  • Juice of 1/2 organic lemon
  • 1 pinch Salt
  • 250 g Blackberries
  • Icing sugar for dusting
  • Cooking fat


  • Break the rusks into pieces, pour the milk over them and let them steep. Separate eggs. Mix egg yolks, vanilla sugar, 50 g sugar, quark, semolina and lemon juice and fold into the rusk pieces.
  • Beat the egg whites with a pinch of salt and 50 g sugar until stiff, fold in. Put half in a greased dish. Spread half of the blackberries on top. Put the rest of the quark mixture and the rest of the blackberries on top. Bake in a preheated oven (200 ° C, top / bottom heat or convection: 175 ° C) for about 20 minutes. Sprinkle with powdered sugar before serving.
  • Latte macchiato tastes good with it.
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Written by John Myers

Professional Chef with 25 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.

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