Quark cake with plum-chili compote and cinnamon

Ingredients for 4 servings:

• 50 g butter, soft
• 50 g sugar
• 1 lemon(s), untreated, zest
• 1 orange(s), untreated, zest
• 1 whole egg, size M
• 3 eggs, size M, separated
• 1 vanilla pod(s), pulp
• 400 g low-fat curd cheese, well squeezed
• 1 pinch(s) nutmeg
• 300 g toast bread
• 300 g plum(s)
• 50 g sugar
• 1 lemon(s), the juice
• ½ chili pepper(s), chopped (depending on spiciness)
• 1 tbsp cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Sweets from the Airfryer

Quark Cake: Cream together the butter, sugar, lemon and orange zest until creamy. Gradually stir in the egg and egg yolks along with the quark and vanilla. Season everything with nutmeg. Remove the crust from the toast, dice it, and mix in. Cover and chill for about 30 minutes. In the meantime, beat the egg whites until stiff peaks form and carefully fold into the mixture. Pour everything into a greased dish. Preheat the air fryer to 160°C and bake the quark cake for about 15 minutes. If using a regular oven, please allow about 10 minutes longer. Plum Chili Puree: Combine all ingredients, except the cinnamon, in a saucepan and simmer for 15 minutes. Then add the cinnamon and puree.