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🍰 Quark Cake with Plum-Chili Purée and Cinnamon

485 kcal · 50 min · 4 servings

Ingredients

• 50 g butter (soft)
• 50 g sugar
• 1 lemon (organic, the zest)
• 1 orange (organic, the zest)
• 1 whole egg (size M)
• 3 egg(s) (size M, separated)
• 1 vanilla pod (the seeds)
• 400 g low-fat quark (well drained)
• 1 pinch nutmeg
• 300 g toast bread
• 300 g plum(s)
• 50 g sugar
• 1 lemon (the juice)
• 0.5 chili pepper (chopped (depending on heat))
• 1 tbsp cinnamon

Instructions

1. 1. Preheat the air fryer to 160 °C and set the cooking time to 15 minutes.
2. 2. Beat the butter, sugar, lemon zest, and orange zest in a bowl until creamy and smooth.
3. 3. Add the egg and egg yolks one by one to the butter mixture and mix well after each addition.
4. 4. Stir in the quark and vanilla into the mixture.
5. 5. Season the mixture with grated nutmeg.
6. 6. Remove the crusts from the toast bread and cut the rest into small cubes.
7. 7. Fold the toast bread cubes into the quark mixture.
8. 8. Cover the bowl and place it in the refrigerator for about 30 minutes.
9. 9. Whip the egg whites in a clean bowl until stiff peaks form.
10. 10. Gently fold the egg whites into the quark mixture.
11. 11. Grease a baking pan and pour the mixture into it.
12. 12. Place the quark cake in the preheated air fryer and bake it for the set 15 minutes.
13. 13. Put all ingredients for the plum-chili purée into a pot, except for the cinnamon.
14. 14. Let the plum mixture simmer for 15 minutes.
15. 15. Stir the cinnamon into the warm plum mixture.
16. 16. Purée the plum mixture until smooth using a hand blender or a fork.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 68 g