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🍰 Pistachio Cherry Bake

366 kcal · 30 min · 4 servings

Ingredients

• Butter (for the dish)
• 75 g pistachio kernels (unsalted)
• 300 g sour cherries (jar)
• 2 eggs
• 1 egg white
• 1 pinch salt
• 2 tbsp sugar
• 2 tbsp vanilla sugar
• 1 lemon (juice)
• 175 g low-fat quark
• 175 ml milk
• 1 tsp carob bean gum

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Grease a baking dish with butter.
3. 3. Roast the pistachios in a pan without added fat until they are fragrant.
4. 4. Let the roasted pistachios cool down completely.
5. 5. Set aside about one-third of the cooled nuts.
6. 6. Chop the remaining pistachios into small pieces.
7. 7. Drain the cherries and let them drain well.
8. 8. Separate the eggs so that you have distinct egg yolks and egg whites.
9. 9. Whisk the egg whites together with a pinch of salt until stiff peaks form.
10. 10. Add one tablespoon of sugar and one tablespoon of vanilla sugar while whisking.
11. 11. Continue whisking until the mixture is firm and holds its shape.
12. 12. Mix the egg yolks with the remaining sugar and vanilla sugar.
13. 13. Add lemon juice, quark (a type of fresh cheese), and the chopped pistachios to the egg yolk mixture.
14. 14. Stir the milk into the quark cream.
15. 15. Gently fold the carob seed flour into the quark cream.
16. 16. Gently fold the egg white foam into the quark cream in three batches.
17. 17. Spread half of the cherries on the bottom of the baking dish.
18. 18. Spread half of the quark cream over the cherries.
19. 19. Spread the remaining cherries over the cream.
20. 20. Place the remaining quark cream on top as the final layer.
21. 21. Sprinkle the bake with the whole pistachios you set aside earlier.
22. 22. Bake the bake in the oven for about 35 minutes until golden brown.
23. 23. Serve the bake warm.

Nutrition per serving

• kcal: 366
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 34 g