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Raisin Apricot Quarkcake

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“One of the most popular cheeses in German is quark. Despite what your physics teacher told you, quark is not just a subatomic particle, it is a fresh, low fat cheese similar to ricotta, cream cheese or cottage cheese. It is very easy to make at home. If you use yogurt to make your quark, make sure it has active cultures and no gelatin. You can find rennet with the gelatin in the market. Kids love making their own cheese! Prep time includes time to make cheese.”
READY IN:
13hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
  2. stir in buttermilk and rennet
  3. Cover and allow to stand overnight (5 to 10 hours) in a warm place
  4. Drain liquid (called whey) from the curds
  5. Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
  6. Chill well
  7. Soak raisins in white wine for 30 minutes
  8. Beat egg yolks, butter and sugar together until smooth
  9. Add cheese, flour, and sour cream
  10. Drain raisins and stir into cheese mixture
  11. In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
  12. Fold cheese mixture into egg whites
  13. Line a springform pan with phyllo, brushing layers with melted butter; trim edges
  14. Spoon filling into pastry
  15. Top with apricot slices
  16. Bake at 350 degrees for 1 1/4 hours
  17. Let cool before serving

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