Vanilla Semolina Bake

Wash, peel, core and cut the apples into small cubes.

Whisk the vanilla pudding powder with 6 tbsp freshly squeezed orange juice until smooth.

Bring the remaining orange juice, apple cubes and 1 packet of vanilla sugar to a boil, then cover and simmer for about 10 minutes.

Remove the pot from the heat, stir in the prepared pudding powder, return to the heat and cook for about 2 minutes while stirring until the compote thickens.

Grease a baking dish and spoon about two thirds of the apple compote into it.

Preheat the oven to 200 °C (conventional/top and bottom heat).

Bring the milk, butter, 1 packet of vanilla sugar and a pinch of salt to a boil. Stir in the semolina and simmer over low heat, stirring, for about 5 minutes.

Separate the eggs. Beat the egg yolks with 50 g sugar and fold into the warm semolina mixture. Whisk the egg whites until stiff and gradually add 40 g sugar.

Carefully fold the meringue into the semolina mixture until there are no large white streaks left.

Spread the semolina mixture over the compote in the dish. Spoon the remaining compote into the center.

Finely crumble the pumpernickel and mix with 50 g sugar and the almond flakes. Sprinkle the mixture evenly over the bake.

Bake the casserole for 45–50 minutes. If the surface becomes too dark after about 30 minutes, loosely cover with aluminum foil.