Peach and curd casserole

Ingredients for 6 servings:

• 500 g quark (cottage cheese)
• 1 can peach(s), fresh ones are also welcome
• 3 eggs
• 120 g butter, room temperature
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp semolina
• e.g. peach juice, optional
• 1 tsp baking powder
• 1 shot of rum
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

delicious

Drain the peaches, reserving the juice. Beat the eggs, sugar, and vanilla sugar until light and creamy, then fold in the semolina mixed with baking powder. Stir the curd cheese, peach juice, rum, and the butter (at room temperature) into the egg mixture and pour into a greased baking dish. Smooth everything over and arrange the peach halves on top. Bake in a preheated oven at 160°C for approximately 45-50 minutes. Serve lukewarm, dusted with powdered sugar. Note: If using fresh peaches, you’ll need the corresponding amount of store-bought peach juice, as you won’t have canned peach juice.