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Styrian Blackberry Quark Bake | Juicy & Fluffy
(0)
60 min
Under an hour
Gurkerl Küche
Ein traditioneller österreichischer Mehlspeisentraum: Saftige, aromatische Brombeeren treffen auf einen flaumig-leichten Topfenauflauf mit Grieß und feiner Zitronennote, gekrönt von gerösteten Mandelblättchen und Staubzucker aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with a little butter and sprinkle evenly with breadcrumbs.
Carefully sort through the blackberries, rinse briefly under cold water, and drain on paper towels (if using frozen berries, let them thaw slightly). Finely grate the zest of the organic lemon and squeeze the juice of half a lemon.
Carefully separate the eggs into yolks and whites. Beat the egg whites with a pinch of salt using a hand mixer until creamy and stiff, then chill briefly.
Chef's tip
For a particularly juicy texture, briefly drain the quark in a fine sieve beforehand. This makes the bake mixture wonderfully creamy and bakes through evenly.
Instead of fresh blackberries, frozen Alnatura organic blackberries are also ideal: Do not thaw completely before use, but only let them thaw briefly and fold in directly.
If you like, serve the still-warm bake with a scoop of bourbon vanilla ice cream or a fine stewed berry compote.
Ingredients
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