Use fresh, not frozen berries
The basic time is for fresh raspberries. Frozen fruit change water content and initial temperature and need an adapted cooking test.
A small quark casserole with fresh raspberries is cooked in a shallow dish. Corn starch binds the egg and quark mixture while the surface is slightly browning.
Why this recipe works
A dish measuring about 18 by 12 cm and 4 cm high results in a manageable dough height. A deeper vessel takes much longer. The basic version uses fresh raspberries so that no additional ice water comes into the mixture. Two larger dessert portions are included; ice cream, cream or powdered sugar are not required.
Recipe
Quark and eggs are baked in a small form with fresh raspberries. The centre should be fully set, not remain fluid.
A matching flat oven-resistant shape of about 18 x 12 x 4 cm spread out with oil. It must be approved by the appliance manufacturer and fit into the basket with room for air circulation.
Beat the eggs with the sugar. Stir in the quark, milk and corn starch. Gently add about two-thirds of raspberries, add mass to the form and spread remaining berries on them. Fill the form at most two thirds high.
Preheat for 3 minutes to 160 °C if necessary. Place the tin in the basket and bake for about 23 minutes at 160 °C. The centre must be fully set, with no liquid sloshing when gently shaken; if in doubt, check that the centre reaches at least 70 °C for 2 minutes and cook longer.
Remove and let rest for about 5 minutes; this time is included in the preparation. Divide in two dessert portions and serve warm. A slightly golden surface alone does not prove that the centre is cooked.
Kitchen know-how
The basic time is for fresh raspberries. Frozen fruit change water content and initial temperature and need an adapted cooking test.
A thick layer of quark heats more slowly in the centre. A shallow dish is more reliable than a high bowl with the same capacity.
Variations
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
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