What matters
Avoid deep bowls; the centre would set more slowly.
Everyday cooking Recipe
Air fryer quark semolina bake
Air fryer quark semolina bake with lemon zest. Let semolina hydrate in the quark mixture, bake in a shallow dish and check the centre.
Total time
53 min
Calories
195 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Semolina binds the soft quark mixture
Three small desserts from a shallow dish about 18 × 14 cm. Keep the mixture no deeper than 3 cm. Resting and brief cooling are included.
Air Fryer Recipes
Recipe
Air fryer quark semolina bake
Air fryer quark semolina bake with lemon zest. Let semolina hydrate in the quark mixture, bake in a shallow dish and check the centre.
Ingredients
3 servings
Method
-
1
Prepare
Mix quark, egg, sugar, milk and lemon zest smooth. Stir in semolina and rest for 10 minutes.
-
2
Mix and season
Butter the dish. Stir the rested mixture again, pour in and level. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 160 °C. Bake about 25 minutes at 160 °C. The centre should be set with no liquid egg mixture. Extend if needed; do not judge by browning alone. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
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4
Check and serve
Let settle 5 minutes and divide into three portions. It stays soft rather than slicing like dry sponge cake.
Kitchen know-how
Tips for Air fryer quark semolina bake
Serving guidance
Fruit sauce or icing sugar are not included.
Variations
How to adapt this recipe
Use higher-fat quark instead; nutrition changes.
Use vanilla instead of lemon zest.
Nutrition per serving
195kcal
24.1 gCarbohydrates
14.5 gProtein
4.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer quark semolina bake
No, it hydrates in the moist quark mixture and cooks while baking.
Egg lifts it while heating; the soft mixture settles as it cools.
Not exactly: grain size and hydration differ. This recipe uses soft wheat semolina.
No, creamy is correct; liquid raw egg mixture needs more cooking.
Keep cooking