Quark Soufflé

Ingredients

• soft butter (for the cups)
• sugar (for the cups)
• 2 tbsp raisins
• 20 ml orange liqueur
• 2 Eggs
• 75 g sugar
• 100 g quark
• 0.5 tsp orange zest (unprocessed)
• 1 tsp flour
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat oven to 200°C with fan and top heat. Carefully butter four small soufflé cups and sprinkle them with sugar.

2. 2.

   Let the raisins soak in the liqueur.

3. 3.

   Meanwhile, separate the eggs. Beat the yolks with 50 g sugar until pale‑creamy. Sift the well‑drained quark through a sieve and stir it into the yolk mixture along with the orange zest. Fold in the soaked raisins. Whisk the egg whites to stiff peaks, gradually adding the remaining sugar. Add one third of the meringue to the yolk mixture, sift flour over it, and fold together. Gently fold in the rest of the meringue.

4. 4.

   Fill the cups three‑quarters full with batter. Carefully remove any excess butter and sugar from the top edge.

5. 5.

   Bake the soufflés in the preheated oven for 10–15 minutes and dust immediately with powdered sugar before serving.