• 100 g SchapfenMühle millet flakes
  • 100 g milk or fruit juice
  • 2 eggs (size M)
  • 1 pinch of salt
  • 100 g butter
  • 80 g sugar
  • 250 g quark
  • nuts, ground, for the mould
  • 250 - 500 g fruit for taste

Mix the millet flakes with milk or fruit juice and let them swell for roughly 20 minutes.

Separate the eggs and put the egg whites in a mixing bowl with a pinch of salt. Beat with a handheld mixer to create a stiff beaten egg white.

Place the butter, sugar and egg yolks in a second mixing bowl and beat until frothy with a handheld mixer.

Add the quark and the pre-soaked millet flakes and carefully fold in the beaten egg white.

Preheat oven to 200 °C (top/bottom heat).

Put half of the mixture in a greased mould sprinkled with ground nuts and spread half of the fruit on top. Add the second half of the mixture and spread the remaining fruit on top.

Bake the quark and millet flake bake for about 30 – 40 minutes.

As the baking time can differ due to the use of different fruits, be sure to check the bake using the wooden skewer method. Please insert this in the thickest part of the dough. Once the quark and millet flake bake is done, the skewer will emerge free of sticky dough.

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