Quark casserole with apples

Ingredients for 4 servings:

• 750 g apples
• 4 eggs, separate
• 150 g cane sugar
• 2 pinches of salt
• 2 tbsp water, hot
• ½ lemon(s) – zest
• ½ tsp vanilla powder
• 130 g corn, ground OR semolina
• 500 g quark, 0.5%
• ½ bag(s) of baking powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Beat the egg whites with a pinch of salt until foamy, then slowly add 75g of sugar and beat until stiff peaks form, then set aside. Beat the egg yolks with a pinch of salt, 2 tbsp of hot water, 75g sugar, vanilla powder and lemon zest until foamy and creamy, then add to the quark and the cornstarch mixed with the baking powder and mix well. Remove the stalks, blossoms and seeds from the apples, cut them into thin slices and add them to the quark cream. Fold in the stiff egg whites using a wooden spoon. Place in one or more greased ovenproof dishes and bake in a cold oven at approx. 140 – 160°C (fan oven) for approx. 40-50 minutes, check with a needle. Or in a preheated oven at approx. 200°C (top and bottom heat) for approx. 35-45 minutes, depending on the size of the dish. Tip: Serve the hot casserole with vanilla sauce if desired; whipped sweet cream is also a good addition.