Curd Cheese Cherry Cobbler without Sugar

For the quark cherry soufflé, tip the cherry compote from the jar into a sieve. Rinse the cherries with water if necessary and let them drain in the sieve.

Put the curd cheese with the scraped out vanilla pulp into a mixing bowl. Separate the eggs, add the yolks to the curd. Add the wheat germ and semolina to the curd and mix well.

Beat the egg whites until stiff and gently fold into the curd mixture. Grease a ceramic or glass baking dish and preheat the oven to 180 degrees.

Pour about 1/3 of the curd mixture into the baking dish, top with half of the drained cherries, another third of curd mixture, again the remaining cherries and as the top layer add the last curd mixture.

Bake the curd cheese and cherry casserole in the oven at 180 degrees for about 50 minutes and serve while still hot.

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