Cover the base of a pie dish with baking paper and hold in place with the outer ring. Pour the Steirerkraft scarlet runner beans from the can and drain off the water. Blend the beans to form a fine purée using a hand-held blender. Then weigh out 100 g of the mixture.
Separate the eggs and beat the egg whites with half the sugar. Mix the butter with the other half of the sugar and add egg yolks bit by bit. Mix the quark well with scarlet runner beans purée, polenta, rum and cinnamon. Mix the quark-mass with the butter-mass and fold in the beaten egg white. Bake for about 45 minutes at 170 °C.
Cut into pieces while luke warm, sprinkle with icing sugar and decorate.Print recipe
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