Rice pudding and quark casserole with sour cherries

Ingredients for 4 servings:

• 750 ml milk
• 150 g rice pudding
• 1 pinch of salt
• 1 jar sour cherries
• 1 tbsp vanilla sugar
• 1 tbsp butter, soft
• 1 egg(s)
• 1 tbsp almond flakes
• 250 g quark 20%
• 1 tbsp cinnamon sugar
• 30 g butter flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Bring the milk to a boil with a pinch of salt. Add the rice while stirring. Cover and simmer over low heat for 25 minutes, stirring occasionally, until soft. Then leave to cool in a bowl until lukewarm. Place the sour cherries in a bowl lined with a sieve and allow to drain. Brush a baking dish (20 x 20 cm) with 1 teaspoon of butter. Preheat the oven to 170°C (fan oven). Separate the egg and beat the egg whites until stiff. Add 1 tablespoon of vanilla sugar while stirring. Stir the quark and egg yolk into the cooled rice pudding, then carefully fold in the beaten egg whites. Fill half of the mixture into the baking dish, spread the sour cherries on top, then the remaining rice pudding on top. Sprinkle with flaked almonds and 1 tablespoon of cinnamon sugar and scatter knobs of butter on top. Bake in a hot oven on a rack on the middle shelf for approx. 20 minutes. If you like it sweeter, you can also add a little sugar to the rice.