Quark Soufflé

Ingredients

• 1 tbsp softened butter (15 g)
• 2 tbsp spelt flour (type 630)
• 120 g frozen berries (e.g., strawberries and raspberries; thawed)
• 2 Eggs
• 150 g quark (20% fat in cream)
• 1 pinch salt
• 1 tsp vanilla powder
• 2 tbsp Raw cane sugar

Instructions

1. 1.

   Grease the soufflé molds with butter and dust them with 1 tbsp flour. Puree the berries finely. Separate the eggs.

2. 2.

   Whisk together egg yolks, quark, and berry puree. Beat egg whites with salt and vanilla powder until stiff peaks form, gradually adding sugar. Fold the meringue into the quark mixture, sift remaining flour over it, and gently fold in.

3. 3.

   Divide the quark soufflé batter among the molds. Place the molds in a water bath set in an oven preheated to 200 °C (180 °C fan; gas: level 3), with about one‑third of each mold submerged. Bake for 15–20 minutes. Remove from the oven and serve immediately.