John Myers
Contents
show
Ingredients
- 100 g Amarettini almond biscuits
- 120 g Sifted flour
- 1 tsp Baking powder
- 40 g Sugar
- 100 g Butter
- 1 can Peach Preserve
- 2 Eggs
- 70 g Sugar
- 400 g Quark
- 100 g Sour cream
- 1 packet Custard powder
- 1 pinch Salt
Instructions
- Put the amarettini in a freezer bag and "run over" them with the rolling pin, so crumble them finely. Mix the flour with baking powder, sugar and amarettini crumbs well. Add butter and work into crumble.
- Grease a small baking pan (approx. 20 x 30 cm). Spread 2/3 of the crumble on the base and press firmly. Dust the remaining crumble with a little flour and chill. Drain the peaches.
- Separate eggs. Mix egg yolks with sugar until creamy. Add the quark, sour cream and pudding powder and stir. Beat egg whites with salt until stiff and fold into the quark mixture. Put the quark mixture on the bottom and smooth it out.
- Cut the drained peaches into wedges and spread them on the quark. Spread the remaining crumble on top.
- Bake in the oven at 175 degrees for about 35 to 40 minutes. Take out and let cool.
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 29.9gProtein: 8gFat: 14.8g
