Quarkkeulchen with sweet sour cream & ragout of autumn fruit

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 700 g floury potatoes
  • 7-10 Tbsp Salt
  • 3 Peaches
  • 100 g + 100 g + 60 g + 30 g sugar
  • 100 ml Peach liqueur or amaretto
  • 250 g Plums / Plum plums
  • 100 ml red port wine
  • 1 Cinnamon stick
  • 200 g Schmand
  • 3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Mark from 1⁄2 Vanilla bean
  • 2 Eggs (Gr. M)
  • 400 g Low-fat curd
  • 120 g Flour
  • 1 TEASPOON Baking Powder
  • 2 packages Vanilla sugar
  • 100 g Raisins
  • 3-4 Tbsp Butter
  • 7-10 Tbsp Disposable syringe bag

Directions

  1. 1

    It is best to peel and wash the potatoes the day before and cook them in salted water for about 20 minutes. Press them hot through a potato press. Let them cool down.

  2. 2

    For the peach ragout, wash, halve and stone the peaches. Caramelise 100 g sugar until golden yellow. Place the peaches on top. Deglaze with liqueur and simmer for 5-8 minutes.

  3. 3

    For the plum ragout, wash the plums, cut them in half and stone them. Caramelise 100 g sugar until golden. Deglaze with port wine and boil off. Add the cinnamon stick and plums and simmer for 8-10 minutes, then let it cool down.

  4. 4

    Mix the sour cream, icing sugar and vanilla pulp.

  5. 5

    Separate the eggs for the legs. Mix potato mixture, quark, flour, baking powder, 60 g sugar, vanilla sugar, 1 pinch of salt, egg yolk and raisins. Beat egg white and 30 g sugar until stiff, fold in. Pour into a disposable piping bag.

  6. 6

    Heat butter in a frying pan. Pour in small thalers and fry them on both sides until golden brown. Serve with the fruit ragouts and sour cream.

Nutrition Facts

KCAL
610 kcal
CARBS
108 g
FATS
11 g
PROTEINS
17 g