Curd cheese soufflé with fruit and berries
Quick and easy curd cheese casserole made from a pack of curd cheese, eggs, wholemeal flour and seasonal fruit
Kochutensilien
- 1 casserole dish (approx. 10x20 cm or small cast iron pan)
- hand mixer
Zutaten
For the curd cheese casserole
- 1 cup curd cheese 250 gram
- 5 tablespoons wholemeal flour 40 gram
- 3 eggs
- 1 tablespoon vanilla sugar or other sugar
- 1 pinch salt
- 1 dash lemon juice
- 1 teaspoon grated lemon zest
- butter to grease the tin alternatively line with baking paper
For topping
- 1 pear or other seasonal fruit
- 2 tablespoon stewed elderberries or other berries, frozen, fresh or preserved
To serve (optional)
- powdered sugar
Anleitung
- Preheat oven to 340°F (170°C).
- Mix all of the ingredients for the curd cheese soufflé in a bowl (except the fruits and berries).
- Grease a small casserole dish or ovenproof pan with butter or line with baking paper. Pour the mixture into the dish.
- Cut the pears into thin slices. Arrange on the curd cheese soufflé.
- Spread the berries over the pears.
- Bake in the preheated oven at 340°F (170°C) for 30 minutes.
- Serve with powdered sugar if desired.
Notizen
As the eggs are not separated in this recipe, it is particularly quick and easy. Separated eggs and beaten egg whites, on the other hand, make it particularly fluffy and give it more volume.
In this recipe, the curd cheese soufflé is topped with fresh pears and roasted elderberries from the jar. However, you can top it with all kinds of fruit and berries (e.g. frozen berry mix) depending on the season.
In this recipe, the curd cheese soufflé is topped with fresh pears and roasted elderberries from the jar. However, you can top it with all kinds of fruit and berries (e.g. frozen berry mix) depending on the season.
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Januar 18, 2024(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/topfenauflauf-recipe-sweet-austrian-curd-cheese-souffle/