Apple Soufflé Casserole

Preheat the oven to 180°C fan (200°C conventional).

Grease a round baking pan (approx. 30 cm) and sprinkle with some sugar.

Peel the apples, remove the cores, cut into slices and immediately drizzle with lemon juice.

Separate the eggs and place the egg whites and yolks in two bowls.

Beat the egg whites with a pinch of salt until very stiff.

Beat the yolks with the sugar, vanilla sugar, sour cream and natural yogurt until creamy.

Sift the flour over it and stir together with the milk to a smooth batter.

Gently fold in the beaten egg whites until just a uniform mixture forms.

Place half of the apple slices in the pan, pour in the batter and arrange the remaining apple slices on top.

Bake on the middle rack for about 35 minutes until the casserole is golden and set in the center.

Let cool briefly, dust with powdered sugar and serve warm.