Semolina casserole with blueberries

Ingredients for 3 servings:

• 5 eggs, separated
• 125 g butter, room temperature
• 80 g brown sugar
• 1 packet of vanilla sugar
• 1 tsp spice mix for cakes and cookies, alternatively cinnamon powder
• 80 g semolina
• 20 g polenta
• 500 g low-fat curd cheese
• 1 shot of milk
• 200 g blueberries
• Butter and semolina or flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for a casserole dish

Preheat the oven to 175°C fan/convection oven. Grease a baking dish with butter and, if desired, sprinkle with a little semolina or flour to make the semolina casserole easier to remove from the dish. Separate the eggs. Beat the egg whites until frothy and place in the refrigerator. Beat the egg yolks and sugar until frothy. Briefly stir in the butter. Stir in the quark, milk, vanilla sugar, and spices. Stir in the polenta and semolina. Carefully fold in the beaten egg whites and pour the mixture into the prepared baking dish. Spread the washed and well-drained blueberries on top and press them in lightly. Bake in the preheated oven on the middle rack for about 45 minutes. Enjoy warm. Tip: Dust the casserole with powdered sugar before serving.