Sweet pasta dish

Ingredients for 4 servings:

• 250 g macaroni, short or croissant, riccioli
• Salt
• 1 jar sour cherries, 720 ml
• 100 g sugar
• 1 packet of vanilla pudding powder
• 40 ml cherry brandy
• 2 eggs
• 250 g quark
• 125 g whipped cream
• ½ tonka bean(s), finely grated
• 20 g almond flakes
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the pasta in lightly salted water for about 10 minutes. Drain the cherries, reserving the juice, and make up to 400 ml with water. Mix the pudding mix with 6 tablespoons of the cherry juice. Bring the remaining cherry juice to a boil with 3 tablespoons of sugar. Stir in the pudding and add the cherries. Stir in the kirsch. Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with the quark, whipped cream, tonka bean, and the remaining sugar. Carefully fold in the beaten egg whites. Add the drained pasta and mix into the egg yolk mixture. Preheat the oven to 175°C (top/bottom heat). Grease a baking dish. Layer the compote and pasta in strips in the baking dish; do not mix. Sprinkle with the almonds and bake in the preheated oven for 25-30 minutes until golden brown.