Apple and Potato Casserole

Peel apples, quarter, core, cut into wedges. Mix apple slices with juice of one lemon and zest, ginger, Calvados, raisins and sugar (1). Leave to infuse for approx. 1 hour.

Separate eggs. Mix curd with egg yolks, chopped baking powder, semolina, nuts and vanilla sugar. Beat egg whites with salt and sugar (2) until stiff. Fold the whipped cream into the curd mixture. Mix the marinated apples into the curd cream, saving a few slices for the garnish.

Fill the cream into a greased gratin dish sprinkled with breadcrumbs. Cover the surface with apple slices. Bake the casserole in the oven heated to 180 degrees on the lowest rack for about 45 minutes. If it is too brown, cover with aluminum foil.

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