Details
30 min
60 min
Method
Simmer quinoa for 15 minutes in milk with piece of a lemon peel. Turn off stove and let steep for another 10 minutes. Remove from stove and let cool.
Separate eggs and beat butter, sugar and egg yolk into a stiff mass. Sift together flour and baking powder and add with curd cheese into the egg yolk mixture. Add boiled quinoa (remove lemon peel), drained cherries and almond sticks to the curd cheese mixture. Beat egg white until stiff and add to mixture.
Fill mass into a large, oiled casserole (or into several small casseroles), top with butter flakes and bake at 175 °C.
Serve optionally with warm or cold vanilla sauce. For a special treat, serve with ice cream, whip cream or chocolate sauce.
Tip: Sweet casseroles also taste great as cold dish!
Ingredients
- 125 g Rapunzel quinoa
- 300 ml milk
- 1 piece of lemon peel
- 60 g butter
- 80 g Rapunzel Cristallino cane sugar
- 2 eggs
- 500 g curd cheese
- 1 tbs. wheat flour
- ½ package baking powder
- 1 jar of cherries
- 40 g Rapunzel almond sticks
- Rapunzel frying oil
- butter flakes
