Quark casserole with rusks

Ingredients for 4 servings:

• 150 ml milk
• 100 g rusks
• 1 jar cherry(s)
• 3 m.-sized eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 2 tbsp lemon juice
• 75 g semolina
• 1 tsp baking powder
• 30 g almond flakes
• Fat for the mold
• some flour
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the best that rusks can become…

Break the rusk into small pieces and pour lukewarm milk over it. Let it sit. Drain the cherries well. Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks, sugar, and vanilla sugar until frothy. Stir the quark and lemon juice into the egg mixture. Mix the semolina and baking powder and stir in. Beat the rusk with the dough hook until smooth and fold into the egg mixture. Fold in the beaten egg whites. Pour half of the rusk mixture into a greased baking dish. Toss the cherries in 1-2 tablespoons of flour and spread on top. Cover with the rest of the rusk mixture and sprinkle with flaked almonds. Bake the casserole in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 40 minutes. Dust with icing sugar.