Apple Casserole

Peel the apples, quarter them, remove the cores and cut into small dice.

Toss the apple dice with lemon juice and 3 tbsp sugar and simmer for about 5 minutes.

Purée half of the stewed apples finely with an immersion blender.

Preheat the oven to 150 °C fan (175 °C conventional).

Separate the eggs. Beat the egg whites until stiff while gradually adding 1 tbsp sugar.

Beat the egg yolks with salt, 4 tbsp sugar and lemon extract until fluffy.

Briefly stir in the flour and cream, just until everything is combined.

Gently fold the meringue into the yolk mixture in two portions.

Grease an ovenproof dish (approx. 1 l). Fill in the non-puréd apple pieces and spread the batter on top.

Bake in the oven for about 30–35 minutes, cover for the last few minutes if necessary.

Dust with powdered sugar and serve the apple casserole with the puréed apples.