Inge's Frankfurt Apple Casserole

Ingredients for 4 servings:

• 200 g rusks
• 250 ml milk, warm
• 500 g apples, sour
• 4 eggs
• 250 g quark (20%)
• 6 tbsp sugar
• 1 pinch of salt
• 1 lemon(s) (juice and zest)

Instructions

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

Place the rusks in a bowl and pour over the milk. Quarter, peel, core, and thinly slice the apples. Mix the apple slices with 2 tablespoons of sugar and drizzle with the lemon juice. Separate the eggs into whites and yolks. Beat the egg yolks with the remaining sugar and lemon zest until frothy. Add the quark and continue stirring until creamy. Grease an ovenproof dish well. Pour in the soaked rusks and smooth the surface. Distribute the apple slices evenly. Preheat the oven to 175°C (350°F) (this depends on the oven). Beat the egg whites with the salt until stiff peaks form, fold into the quark cream, and spread the mixture over the apples. Bake the casserole on the middle rack of the oven for 40-50 minutes. Serve as a side dish: cold vanilla sauce.