Apple and curd casserole with cranberries

Ingredients for 4 servings:

• 4 tbsp cranberries
• some liqueur, cranberry liqueur or brandy
• 750 g apples (approx. 4 ), e.g. Boskop
• 50 g walnuts
• 3 egg whites
• 3 egg yolks
• some vanilla sugar
• 6 tbsp raw cane sugar
• 4 tbsp spelt flour , 630
• 1 pinch of salt
• 1 tbsp lemon juice
• 250 g low-fat curd cheese
• Cinnamon and cardamom for Christmas
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

light and aromatic

Soak the cranberries in liqueur. Core and slice the apples. Grease a baking dish and arrange the apple slices on the bottom. Chop the walnuts, scatter them over the apples, and top with the soaked cranberries. Preheat the oven. Beat the egg whites until stiff peaks form. Mix the remaining ingredients into a smooth batter, fold in the beaten egg whites, and pour the mixture over the apples. Bake in a preheated oven at 180-200°C for about 30 minutes, sprinkle with powdered sugar, and serve hot. Raisins can also be used instead of cranberries—grandmother’s classic recipe: raisins soaked in brandy or rum. If children are eating with you, soak the dried fruit in apple juice. For Christmas, flavor the quark with cinnamon and cardamom.