This is a typical Austrian dish that Kathrin ate for dinner when she was growing up in Northern Italy. The main ingredient is quark but given that it is hard to find here in the States, we are using ricotta or even fromage blanc instead. The flan was almost always served along with a glass of milk. It is equally good as a breakfast dish, and can also be eaten cold as a snack along with applesauce or simple fruit compote.
1 lb apples or other fruit incl. apricots, any kind of berries, cherries, or plums
½ organic lemon (juice and rind)
1 lb ricotta (or fromage blanc)
Up to 4 tablespoons sugar (optional)
4 tablespoons whole-wheat flour, semolina or potato starch
1 teaspoon baking powder
Butter and breadcrumbs for the baking dish
Preheat the oven to 350 degrees F.
Peel and dice apples, apricots and plums and mix them with berries and lemon juice.
In a separate bowl mix ricotta, sugar and egg-yolks, flour and baking powder until fluffy.
Add fruit to ricotta mixture.
In a separate bowl, whip egg whites and gently fold into ricotta and fruit mixture.
Grease baking dish, then dust with breadcrumbs.
Pour in egg mixture, smoothing surface.
Bake in oven for approximately 50 to 60 minutes, until golden.