Soufflé with Raspberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,671 cal. | (80 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 100 g | (86 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 70 g | (280 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 76.3 μg | (170 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,769 mg | (44 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 249 mg | (83 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 1,010 mg | |||
| Complete sugar | 86 g |
Ingredients
- Ingredients
- 150 grams fresh Raspberries
- 3 Tbsps roasted, chopped Pistachio
- 120 grams Quark
- 20 grams softened butter
- 40 milliliters milk
- 20 grams Pastry flour
- 20 grams cornstarch
- 50 grams sugar
- 3 egg yolks
- 1 tsp lemon juice
- 1 generous pinch Lemon peel
- 1 pinch salt
- 3 egg whites
- 20 grams sugar
- Pistachio (to garnish)
Preparation steps
Rinse the raspberries, dry it and mix with the pistachios. Grease a springform pan bottom and line with parchment paper. Sprinkle the raspberry mixture on it.
Preheat the oven to 160°C (approximately 325°F). Place the springform pan in a deep baking dish. Fill the dish with water and place in the oven.
Combine the butter, cottage cheese, and milk in a saucepan over medium heat. Stir until smooth. Let cool.
Mix the flour with the cornstarch and 50 grams (approximately 1/4 cup) sugar in a bowl, add egg yolks, lemon juice, lemon zest, and the cooled cheese mixture, stir until smooth.
Whip the egg whites with salt until stiff, sprinkle with the remaining sugar and beat until very stiff peaks. Fold the egg whites into the cheese mixture. Carefully add the soufflé batter to the pan in the oven and bake for about 50 to 60 minutes. Remove from the oven and immediately release from the mold. Serve warm or at room temperature garnished with pistachios.
