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Süßes Kirsch-Soufflé
Zubereitungszeit 40–50 Minuten
8 Portionen
Zutaten
Butter
50 g gemahlene Nüsse
200 g Sauerkirschen
2 Eigelb
80 g Puderzucker
Mark einer Vanilleschote
250 g Quark
20 g Speisestärke
2 Eiweiß
Zum Bestäuben
40 g Puderzucker
Zubereitung
Portionsförmchen mit Butter einfetten
und mit Nüssen ausstreuen.
Sauerkirschen gut abtropfen lassen
und in die Förmchen verteilen.
Eigelb mit 60 g Puderzucker schaumig
rühren. Vanillemark, Quark und Spei-
sestärke unterrühren. Eiweiß mit dem
restlichen Puderzucker sehr steif schla
-
gen und vorsichtig unter die Masse zie
-
hen.
Die Masse auf die 8 Portionsförmchen
(C 7–8 cm) verteilen, auf ein Universal
-
blech stellen und in den vorgeheizten
Backofen schieben. Ca. 1 l warmes
Wasser in das Universalblech gießen
und im Wasserbad garen.
Vor dem Servieren mit Puderzucker be
-
stäuben.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
Aut§
Temperatur 170–190 °C
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß automatisch
Garzeit 20–30 Minuten
Rezepte
173
173


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