Johannisbeer-Aprikosen-Auflauf

Ingredients

• 300 g ripe apricots
• 100 g ripe peaches
• 200 g blackcurrants
• 1 packet vanilla sugar
• 1 egg
• 40 g powdered sugar (more to taste)
• 250 g quark (20%)
• 1 tsp orange zest
• 1 tbsp potato starch
• 2 tbsp chopped almonds

Instructions

1. 1.

   Wash the apricots and peaches, halve them, pit them, cut the apricots into quarters and dice the peach. Wash the blackcurrants, strip them from their stems and let them drain. Distribute the almonds in small ramekins, sprinkle the fruit over them and sweeten with 1 tsp powdered sugar each.

2. 2.

   Separate the egg; beat the whites until stiff peaks form, fold in the remaining powdered sugar. Whisk the quark with the yolk, vanilla sugar and orange zest until smooth, fold in the meringue, and if desired sweeten further with a little powdered sugar.

3. 3.

   Spread the quark mixture over the fruit and bake in a preheated oven at 220 °C for about 15 minutes until golden.

4. 4.

   Serve hot.