John Myers
Cottage Cheese and Blackberry Casserole
The perfect cottage cheese and blackberry casserole recipe with a picture and simple step-by-step instructions.
- 150 g Zwieback
- 250 ml Milk
- 2 piece Eggs (M)
- 1 packet Vanilla sugar
- 100 g Finest baking sugar
- 200 g Lowfat quark
- 20 g Soft wheat semolina
- Juice of 1/2 organic lemon
- 1 pinch Salt
- 250 g Blackberries
- Icing sugar for dusting
- Fat for the shape
- 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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