Raspberry Soufflé
  • himbeerauflauf2/3 pound of raspberries
  • 2 cups Quark
  • ½ cup kefir
  • rind and juice of one lemon
  • ½ cup milk
  • ¾ cup sugar
  • 1 ½ tsp vanilla sugar or 1 pack Dr. Oetker Vanilla Sugar
  • 1 pack Dr. Oetker Vanilla Pudding powder
  • 1 tsp cinnamon
  • 3 eggs
  • ½ stick butter
  • breadcrumbs
  • 2 Tbsp powdered sugar

Clean and dry the raspberries. Mix Quark, kefir, lemon juice and rind. Mix with a hand blender the milk, sugar, vanilla sugar, cinnamon, pudding powder and egg yolks. Beat egg whites until stiff. Mix Quark mix with the pudding mix, and berries. Fold under the whipped egg whites. Grease a soufflé pan with half of the butter and coat with breadcrumbs. Fill with Quark mixture and cover with the rest of the butter cut into small flakes. Bake in the oven at 400F for 45 minutes. Cover with powdered sugar.

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