Waldviertel Potato and Plum Bake | With Cinnamon Breadcrumbs

Boil the floury potatoes in their skins in plenty of salted water until tender, peel while still hot, and press through a potato ricer into a bowl. Allow to cool completely.

Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a little room-temperature butter and dust with one tablespoon of breadcrumbs.

Separate the eggs. Beat the egg whites with a small pinch of salt until stiff. In a second bowl, beat the soft butter with granulated sugar and vanilla sugar until creamy. Stir in the egg yolks one by one. Thoroughly mix in the strained quark and the cooled riced potatoes, then gently fold in the stiff egg whites.