by Anke Perez
(San Antonio, TX)
Auflauf color when done
If Quark is available, this is a tasty recipe to try. The auflauf is moist, light and fluffy.
I suppose, ricotta could be substituted but I haven’t tried that. It can be served as a breakfast for 2 people or a dessert for 4.
Raisins are optional but should be soaked. Alcohol as the soaking liquid is also optional and orange or apple juice can be used instead.
Can be served dusted with powdered sugar and/or with a side of fruit.
g = grams
T = tablespoon
t = teaspoon
c = cup
Egg whites beat up faster and better when at room temperature, so put eggs on the counter 1 hour ahead of time.
50 g butter or margarine, softened
3 eggs, separated
3 T cream of wheat
3 T rum, brandy or juice
1/4 to 1/2 c raisins
250 g quark, full fat or part skim (mager)
1 t vanilla extract
70 g sugar
2 t baking powder
Powdered sugar for dusting or fruit as a side.
PREP AHEAD OF TIME
Soak raisins in fluid for at least 1 hour.
Separate the eggs, set aside the yolks and beat the whites until stiff, keep the stiff whites in the fridge until use.
Grease a 7x9 inch baking form.
Preheat oven to 360F.
Place rack in the middle of oven.
Beat the egg yolks with the sugar and butter until creamy and light.
Mix in the other ingredients except raisins and egg whites.
Add the raisins and their fluid. Mix.
Lastly, fold the egg whites into the batter until mostly mixed in, batter will not look smooth but lumpy. THAT IS MIXED ENOUGH. Do not stir, FOLD or volume is lost.
Pour the completed batter into the greased baking dish and even the top out a little.
BAKING AND AFTER
Bake for 25 to 35 min. depending on your oven. The batter will rise by about 1/3. Do not open the oven for at least 20 min. or it will deflate. You can always look through the oven window to see what is going on. PATIENCE.
The top will be browned more on the high spots, (see picture) and when pressing the middle lightly with a finger, it will feel firm with a give, spongy,
not wet or soggy.
Take the dish out of the oven and run a sharp knife around the edges to loosen the auflauf from the dish.
Let cool 10 to 15 min.
Dust with powdered sugar and serve.
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