Sweet Raspberry Casserole

Pick over the raspberries and, if needed, rinse them briefly, then drain well.

Mix the raspberries with 3 tbsp sugar and raspberry liqueur and let sit for about 10 minutes.

Purée half of the raspberries with an immersion blender and pass through a fine-mesh sieve.

Preheat the oven: fan 150 °C (conventional 175 °C). Grease an ovenproof dish (approx. 1 l).

Separate the eggs. Whisk the egg whites until stiff, adding 1 tbsp sugar in a thin stream.

Beat the egg yolks with salt, 2 tbsp sugar and lemon extract until frothy.

Briefly fold in the flour and cream until a smooth batter forms.

Gently fold the beaten egg whites into the yolk mixture in two portions.

Place about 2/3 of the whole raspberries into the greased dish, spread the batter over them and distribute the remaining raspberries on top.

Bake in the preheated oven for 30–35 minutes; if the surface browns too quickly, loosely cover during the last minutes.

Let the casserole cool slightly, dust with powdered sugar and serve with the raspberry purée.