Apricot cream casserole

Ingredients for 3 servings:

• 250 g apricot(s)
• 75 g flour
• 1 tsp potato flour
• 250 ml sour cream
• 2 tbsp cane sugar
• 1 packet of vanilla sugar
• 3 eggs
• some lemon zest
• some butter for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, make a cross-shaped incision on the rounded side of the apricots, pour hot water over them, and peel them. Then halve, pit, and cut into bite-sized pieces. Separate the eggs and beat the egg whites until stiff peaks form (this works best if you add a pinch of salt). In a mixing bowl, combine the flour mixed with 1 teaspoon of Mondamin with the sour cream. Then stir in the brown sugar, vanilla sugar, and egg yolks and season with lemon zest. Lightly fold in the stiff peaks. Place the apricot pieces in a well-buttered baking dish and pour the cream mixture over them. Bake the casserole in an oven preheated to 160°C (top/bottom heat) for about 30-40 minutes. A wine foam sauce or vanilla sauce goes well with this.