Curd Cheese Soufflé with Apples

Preparation time: 3-40 min Baking time: 35-40 min

Soak the raisins in the rum. Peel, halve and core the apples, slightly hollowing out the apple halves. Crush the soaked raisins with the rum and mix well with the ground almonds. Fill the apple halves with it.

Grease a gratin dish with softened butter and sprinkle with sugar. Place the apple halves in the mold with the filling facing down.

Grate the lemon thinly and squeeze it. Mix the yolks with the butter, the juice of one lemon and the grated -peel, the salt, the layered cheese, flour and the maizena (cornstarch) until smooth. Beat the egg whites with the sugar until stiff and fold into the curd mixture. Then spread this evenly over the apples, smooth and sprinkle with flaked almonds. Put the casserole on the bottom rack in the oven heated to 200 C and bake for 35-40 minutes. Be careful that the surface does not get too dark. If necessary, cover with aluminum foil or parchment paper in the last 10 min.

Raspberry sauce goes exceptionally well with this casserole.

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