Apple Tofu Casserole II

Ingredients for 3 servings:

• 1 kg apples
• 4 eggs, separate
• 100 g sugar
• 2 pinch(s) salt, separate
• 2 tbsp water, hot
• ½ tsp vanilla powder
• 1 shot of rum, 54% OR
• 1 lemon(s), the juice
• 400 g tofu, plain
• 200 g corn, ground
• ½ bag(s) of baking powder
• Fat, for greasing the casserole dishes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

In 3 lidded casserole dishes, beat the egg whites with a pinch of salt until frothy, then slowly add 50g of sugar and beat until stiff peaks form. Set aside. Beat the egg yolks with a pinch of salt, 2 tbsp of hot water, 50g sugar, vanilla powder, and rum or lemon juice until frothy and creamy. Add the crumbled tofu and blend until smooth with an electric hand blender. Add the cornstarch mixed with baking powder and mix well. Grate the apples around the semolina, mix well, and fold in the stiff peaks with a wooden spoon. Transfer to three greased, ovenproof bowls, close the lids, and bake in a cold oven at 140-160°C (convection oven) for 50-70 minutes. My own recipe.