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Baked curd with kissel. Flourless!

Ingredients

For 4 servings

Curd bake

  • 500g curd
  • 5 eggs, separated
  • 2 tablespoons sugar
  • 2 tablespoons potato starch
  • tablespoon sour cream
  • teaspoon vanilla sugar

Kissel

  • 300ml water
  • 150g cranberry jam/preserves
  • 50g sugar
  • 25g starch
  • 2 tablespoons lemon juice
  • teaspoon vanilla sugar
  • teaspoon lemon zest
  • ½ teaspoon ginger powder
  • ½ teaspoon cinnamon

Preparation video

Beat egg whites until stiff. Beat the curd with egg yolks, sugar, diluted starch, sour cream and vanilla sugar. Add the whites carefully. Pour into  a round 24-cm baking tin. Bake at 180 C for 30–40 minutes.

Cool before serving. Serve with chilled cranberry kissel.

Pour water in a saucepan, add the jam, sugar, lemon zest, vanilla sugar and spices. Bring to a boil, stirring. Add diluted starch and lemon juice, continue heating for 2–3 minutes, stirring continuously until the kissel has thickened.


Recipe description

Preparation

Moderate 2h 30min

Beat egg whites until stiff. Beat the curd with egg yolks, sugar, diluted starch, sour cream and vanilla sugar. Add the whites carefully. Pour into  a round 24-cm baking tin. Bake at 180 C for 30–40 minutes.

Cool before serving. Serve with chilled cranberry kissel.

Pour water in a saucepan, add the jam, sugar, lemon zest, vanilla sugar and spices. Bring to a boil, stirring. Add diluted starch and lemon juice, continue heating for 2–3 minutes, stirring continuously until the kissel has thickened.


Baked curd with kissel. Flourless!

Recipe description
2h 30min Moderate

Ingredients

For 4 servings

Curd bake

  • 500g curd
  • 5 eggs, separated
  • 2 tablespoons sugar
  • 2 tablespoons potato starch
  • tablespoon sour cream
  • teaspoon vanilla sugar

Kissel

  • 300ml water
  • 150g cranberry jam/preserves
  • 50g sugar
  • 25g starch
  • 2 tablespoons lemon juice
  • teaspoon vanilla sugar
  • teaspoon lemon zest
  • ½ teaspoon ginger powder
  • ½ teaspoon cinnamon

Preparation

Beat egg whites until stiff. Beat the curd with egg yolks, sugar, diluted starch, sour cream and vanilla sugar. Add the whites carefully. Pour into  a round 24-cm baking tin. Bake at 180 C for 30–40 minutes.

Cool before serving. Serve with chilled cranberry kissel.

Pour water in a saucepan, add the jam, sugar, lemon zest, vanilla sugar and spices. Bring to a boil, stirring. Add diluted starch and lemon juice, continue heating for 2–3 minutes, stirring continuously until the kissel has thickened.