Who doesn't love a good casserole? Germans like to bake sweet, egg soufflé - like casseroles with fruit in them to be served as a main course at lunch. There is a long tradition of "Mehlspeisen" or "Süßspeisen" in Germany and especially Austria, which was part of the larger Austro-Hungarian Empire and exchanged food ideas with Bohemia and the Czechs, among others. The flour, egg and potato - rich dishes were born from hunger, how to make a little go a long way.
Serves 2 - 4
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 servings
- 3 eggs, separated
- 2 T. butter
- Pinch of salt
- 1/2 c. (100 g.) sugar
- 1/4 c. course semolina or farina
- 2 c. (500 g.) yogurt cheese or drained quark
- Zest and juice of 1 lemon
- 8 oz. or more cherries
- Butter and breadcrumbs for the form
In a clean bowl beat room temperature egg whites until stiff. Set aside. (I like to beat them in the mixer bowl, then transfer them to another bowl, and use the mixer bowl and beaters for the rest of the batter.)
Beat the butter, sugar, egg yolks and salt until smooth. Mix in the lemon zest and 1 tablespoon lemon juice.
Add the yogurt cheese or quark and mix until smooth. Sprinkle the uncooked cereal over the batter and mix in.
Mix one - third of the egg whites into the batter to loosen it, then carefully fold in the rest.
Lastly, fold in the pitted, drained cherries. You may use fresh, frozen or canned (drained) cherries or other fruit. Try this with apricots or plums, for instance. You might even like blackberries or raspberries.
Try not to mix the fruit so long that the batter discolors.
Turn the batter into a two - quart form which has been buttered and sprinkled with bread crumbs.
Bake at 350ºF for 35 - 60 minutes, depending on size of casserole (and thus depth of pudding) and oven temperature or elevation.
When it is set in the middle and golden brown on top, it is ready.
You may wish to sprinkle the top before baking with a mixture of sugar and slivered almonds or cinnamon and sugar.
Serve with vanilla sauce or sweet cherry juice thickened with a little cornstarch.
Notes: While this casserole is usually made with "Hartweizengrieß" (coarse ground semolina), you can make it with farina, which is easier to find in the USA and sold under the name Cream of Wheat. I can also see this recipe working with other grains or mixture of grains such as the gluten - free cereal from Bob's Red Mill called Mighty Tasty Hot Cereal.
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