For the apricot dumpling gingerbread casserole, first cook the apricot dumplings according to package directions. Drain the dumplings, let cool and cut into quarters.
Separate the eggs. Mix the yolks with the curd cheese, sugar, gingerbread spice and lemon zest.
Beat the egg whites to a not too firm snow and fold into the curd mixture.
Grease four small or one large ovenproof dish with a little butter, pour in the curd mixture and arrange the dumpling quarters on top.
Bake in the preheated oven at 170 °C for about 30 minutes.
Sprinkle the finished apricot dumpling gingerbread casserole with powdered sugar and serve immediately.
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