Grandma's plum casserole

Ingredients for 4 servings:

• 90 g sugar
• 1 pinch of cinnamon powder
• 50 g butter
• 80 g ladyfingers
• 700 g plums
• 100 ml orange juice, freshly squeezed
• 2 eggs
• 30 g powdered sugar, sifted
• 250 g low-fat quark (low-fat quark)
• 1 organic lemon(s), thinly grated peel
• 2 tsp cornstarch
• 2 tbsp plum brandy

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Wash, stone, and quarter the plums. Reduce 30g of sugar to a syrupy consistency with the orange juice, stir in the plums, and simmer covered for about 10 minutes over low heat. Allow to cool. Mix 20g of sugar with the cinnamon. Brush a baking dish with 10g of butter and sprinkle with the cinnamon sugar. Roughly crumble the sponge fingers. Preheat oven to 200°C (top/bottom heat) or 180°C (fan oven). Separate the eggs. Cream the remaining butter and icing sugar until creamy, then add the egg yolks one at a time. Fold in the quark with the lemon zest. Beat the egg whites with the remaining sugar until stiff peaks form and fold in the cornstarch. Whisk to incorporate plenty of air; do not overmix. Spread the plums and syrup evenly in the baking dish, sprinkle with crumbled sponge fingers and drizzle with plum brandy (I use a spray bottle). Using a spoon, place the quark mixture on top of the plums in the shape of a gnocchi. Bake the casserole on the second rack from the bottom for 25 minutes (20 minutes with fan-assisted oven), until the edges are browned. Sprinkle immediately with powdered sugar and serve. We add two rum-soaked plums and a spoonful of vanilla ice cream to each plate.