Raisin Apricot Quarkcake
photo by CoolMonday
- Ready In:
- 13hrs 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 quarts warm water
- 3 cups nonfat dry milk powder
- 1⁄2 cup buttermilk or 1/2 cup yogurt
- 1⁄4 rennin tablets (or 3 drops liquid rennet)
- 1⁄3 cup raisins
- 1⁄4 cup white wine
- 3 eggs, separated
- 6 tablespoons butter, at room temperature
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- 1⁄4 teaspoon cream of tartar
- 1 pinch salt
- 4 fresh apricots, sliced
- 1 lb phyllo dough
- 1⁄4 cup butter, melted
directions
- The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
- stir in buttermilk and rennet
- Cover and allow to stand overnight (5 to 10 hours) in a warm place
- Drain liquid (called whey) from the curds
- Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
- Chill well
- Soak raisins in white wine for 30 minutes
- Beat egg yolks, butter and sugar together until smooth
- Add cheese, flour, and sour cream
- Drain raisins and stir into cheese mixture
- In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
- Fold cheese mixture into egg whites
- Line a springform pan with phyllo, brushing layers with melted butter; trim edges
- Spoon filling into pastry
- Top with apricot slices
- Bake at 350 degrees for 1 1/4 hours
- Let cool before serving
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.