Prep time: 45 minutes
Cook time: 80 minutes
Serves: 8
Skill Level: medium
2 eggs separated
1 pinch salt
100 grams sugar
1 tbsp Lime Juice
60 grams semolina
50 grams roughly chopped macadamia nuts
1 tsp Mango or Vanilla Essence
milk
2 tsp Lemon Myrtle
140 grams Quark
1. Beat egg whites with 1 Tablespoon of the sugar and the Lemon Myrtle until soft and peaky.
2. Mix egg yolks, remaining sugar, lime juice, semolina, macadamia nuts, Mango essence and 4 Tablespoons of milk.
3. In a saucepan combine 250ml milk and the Quark. Bring to boil and then add egg yolk mix. Stir. Bring to boil.
4. Cool for 10 minutes before folding in egg white batter.
5. Pour into a lightly oiled cake tin which has a layer of drained Morello cherries in it.
6. Bake for 80 minutes on low (approx 130C)
7. Serve with Quark & Honey Cream (mix 2 Table spoons of Quark with a teaspoon of honey)
8. Enjoy!
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