Flourless!

Curd bake
500g curd
5 eggs, separated
2 tablespoons sugar
2 tablespoons potato starch
tablespoon sour cream
teaspoon vanilla sugar

Beat egg whites until stiff. Beat the curd with egg yolks, sugar, diluted starch, sour cream and vanilla sugar. Add the whites carefully. Pour into  a round 24-cm baking tin.
Bake at 180 C for 30–40 minutes.
Cool before serving. Serve with chilled cranberry kissel.

Kissel
300ml water
150g cranberry jam/preserves
50g sugar
25g starch
2 tablespoons lemon juice
teaspoon vanilla sugar
teaspoon lemon zest
½ teaspoon ginger powder
½ teaspoon cinnamon


Pour water in a saucepan, add the jam, sugar, lemon zest, vanilla sugar and spices. Bring to a boil, stirring. Add diluted starch and lemon juice, continue heating for 2–3 minutes, stirring continuously until the kissel has thickened.