Facebook WhatsApp Pinterest
App: FoodPal - diet plan
FoodPal - Ernährungsplan
FoodPal App

Apricot curd casserole with raspberry sauce

Apricot curd casserole with raspberry sauce

Preparation time:
50 min
Difficulty level:

Nutritional values:

40 g
25 g
10 g


Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Cinnamon, cinnamon powderCinnamon, cinnamon powder 1 Knife tip(s)
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Curd cheese, low-fat curd cheese (light)Curd cheese, low-fat curd cheese (light) 125 g
Raspberries (fresh)Raspberries (fresh) 50 g
Apricot (fresh)Apricot (fresh)2 ⅞ (150 g)
Water, mineral water, carbonated waterWater, mineral water, carbonated water 50 ml
Rapeseed oilRapeseed oil ½ Tablespoon
Almond leaves (tender)Almond leaves (tender) ½ Teaspoon
Whole cane sugar, cane sugarWhole cane sugar, cane sugar 1 Teaspoon
Locust bean gumLocust bean gum 2 ½ Knife tip(s)


Step 1:
Preheat oven to 180°C convection oven. Coat a very small baking dish with the canola oil. Wash the apricots well, cut them in half and pit them. Now cut the apricot halves into wedges.
Step 2:
Separate the egg. Now put the egg yolk in a bowl with the whole cane sugar and the cinnamon powder and mix with a hand mixer until creamy. Add the curd cheese and stir in well. Beat the egg whites in a mixing bowl together with a pinch of salt and 2 pinches of locust bean gum until stiff. Stir about one third of the ice cream into the quark mixture and fold the rest into the mixture.
Step 3:
Pour the curd mixture into the baking dish and smooth it out. Spread the apricot wedges evenly on top. Place the pan on the middle shelf of the oven and bake for about 10 minutes. Then sprinkle the casserole with flaked almonds and place in the oven for a further 10-15 min until the casserole is lightly browned.
Step 4:
In the meantime, wash the raspberries well and put them in a small saucepan with 50 ml of water and puree with a hand blender. Then add the remaining carob flour and bring everything to the boil again briefly and then boil down briefly over low heat for 1 min.
Step 5:
Finally, remove the apricot curd casserole from the oven, allow to cool briefly and serve. Now top with warm raspberry sauce and enjoy.

Macronutrient distribution:

The recipe Apricot curd casserole with raspberry sauce is composed of the following macronutrients.

Lack of consent from performance cookies
To enable the charts, please click the "Allow performance cookies" button. Please note that this will transmit data to third-party providers. For details please refer to our Privacy policy.
Allow performance cookies

Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Reviews from our users
Get your individual nutrition plan as an app on your smartphone now!
Die auf der Webseite dargestellte FoodPal-Version ist erst demnächst im Apple App Store und Google Play Store erhältlich.