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Rusks and Curd Buffers

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Rusks and Curd Buffers

The perfect rusks and curd buffers recipe with a picture and simple step-by-step instructions.

  • 60 ml Milk
  • 1 Egg
  • 60 g Quark lean
  • 3 Zwieback
  • 40 g Flour
  • 1 tsp Baking powder
  1. Mix the milk with the crushed rusks and allow to swell. Mix the quark, sugar and egg, then add to the rusk and mix. Finally add flour and baking powder and make a fairly smooth mixture. Put one tablespoon each in the pan and bake. Do not set it too high, rather intermediate level, so that it is through on the inside without burning on the outside.
  2. Tip 2: Compote, quark cream or yoghurt go well with it. As a substitute for bread dumplings or the like, the buffers can also be prepared unsweetened and served with the meat.
Dinner
European
rusks and curd buffers

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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