Sweet millet casserole with fruit

Ingredients for 8 servings:

• 500 g millet
• ½ liter of water
• ½ liter of milk
• 1 pinch of salt
• 1 pinch(s) cinnamon, optional
• 1 pinch(s) cardamom powder
• 4 eggs
• 750 g quark, low-fat or high-fat as desired
• 250 g sugar
• 1 can apricot(s), pears or fresh fruit with sugar
• some lemon peel, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

airy casserole that tastes good hot and cold

This casserole tastes fantastic! I always make double the batch, so it serves 8 people, so we can eat it a second time—hot the first time, cold the second time! First, cook the millet with the water-milk mixture and the spices for about 30-40 minutes, depending on the type of millet. You can prepare this the night before so the whole thing can cool down. Be careful not to add the compote juice to the cooking time instead of the water (the milk will curdle). Then separate the eggs (you can use more or fewer eggs if you like), beat the yolks with the sugar in a large bowl until frothy, and stir the quark into the yolk mixture. Beat the egg whites until stiff peaks form and preheat the oven by now. Fluff up the cooked, cooled millet with a fork or your fingers and mix with the yolk-quark—hence the large bowl, as the volume is considerable! Less quark means a more crumbly feel; I would recommend using MORE. Finally, carefully fold in the beaten egg whites. Now pour half of the mixture into a greased baking dish (I use a shallow lasagna dish), add the fruit wedges on top, and then fill everything with the remaining mixture. You can also stir the fruit directly into the batter – or leave it out. Bake on the middle rack at 180°C for about 45 minutes. Check after 30 minutes; if it’s already browning, you might have a better oven! If the mixture is thick and needs longer, cover the top if necessary. Special: For aesthetic enthusiasts, or cooks with excess egg whites, about 10 minutes before the end of the baking process, you might want to brush some stiff, sugared beaten egg whites over the top to bake it all over – then the whole thing will look spectacular, like Salzburger Nockerl!