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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.
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.
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.
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.
Finally, remove the apricot curd casserole from the oven, allow to cool briefly and serve. Now top with warm raspberry sauce and enjoy.
The recipe Apricot curd casserole with raspberry sauce is composed of the following macronutrients.
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