Fluffy Quark Dalken with Summer Apricots | Sweet Brunch Delight

Wash, halve, pit, and slice the apricots into wedges. Place them in a small saucepan along with the granulated sugar, lemon juice, and a little finely grated zest from the organic lemon. Simmer gently over medium heat for about 8–10 minutes until the fruit is soft but still has a slight bite. Set aside and keep warm.

Separate the eggs. Whip the egg whites with a pinch of fine salt until stiff. In a second bowl, mix the quark with the egg yolks, whole milk, and vanilla sugar until creamy.

Mix the smooth wheat flour with the baking powder and briefly stir into the quark mixture. Gently fold in the stiffly whipped egg whites using a spatula to create an airy batter.