Kirschauflauf

Ingredients

• soft butter (for the glasses)
• sugar (for the glasses)
• 300 g cherries
• 20 ml cherry liqueur
• 2 tbsp powdered sugar
• 2 Eggs
• 75 g sugar
• 150 g quark
• 0.5 tsp orange zest (unprocessed)
• 2 tbsp flour
• 2 tbsp ground hazelnuts
• powdered sugar (for dusting)

Instructions

1. 1.

   Butter 4 soufflé molds or glasses carefully and dust with sugar.

2. 2.

   Wash, pit, and mix the cherries with the liqueur and powdered sugar; spread over the molds.

3. 3.

   Preheat oven to 200°C (400°F) with fan and top heat.

4. 4.

   Separate the eggs. Beat yolks with 50 g sugar until pale‑creamy. Sift the well‑drained quark through a sieve, then stir in orange zest and combine with yolk mixture. Whisk egg whites stiffly, gradually adding remaining sugar. Fold one third of the meringue into the yolk mix, sift flour over, fold in hazelnuts, then gently fold in the rest of the meringue.

5. 5.

   Spread the batter over the cherries in the glasses; carefully remove any excess butter and sugar from the upper rim.

6. 6.

   Bake the soufflés in the preheated oven for about 20 minutes, dust with powdered sugar immediately before serving.