Mandarin and quark casserole

Ingredients for 4 servings:

• 1 can mandarin orange(s), (mandarin oranges) 314 ml
• 3 m.-sized eggs
• 1 pinch of salt
• 50 g sugar
• 50 g butter, soft
• 50 g powdered sugar
• 1 lemon(s), juice
• 500 g low-fat curd cheese
• 75 g durum wheat semolina
• some lemon zest
• some fat for the mold
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Drain the mandarin oranges in a sieve. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Using the whisk attachment of a hand mixer, cream the butter with 50g of powdered sugar and the lemon juice until creamy. Then beat in the egg yolks one at a time. Then stir in the low-fat quark, durum wheat semolina, and a little lemon zest. Then fold in the beaten egg whites in two portions. Pour the quark mixture into a round, greased baking dish and spread the mandarin oranges on top. Bake the mandarin orange and quark casserole in a preheated oven at 175°C (top/bottom heat) or 150°C (fan oven) for about 50 minutes. Then remove from the oven and dust with 1 tablespoon of powdered sugar. Tip: You can also carefully fold the mandarin oranges into the quark mixture. Just before the end of the baking time, sprinkle the casserole with a thin layer of brown sugar and then gratinate it under the oven grill until the sugar is golden brown.