Apple and Potato Casserole

Cream butter, sugar and vanilla sugar. Gradually fold in the egg yolks. Add curd, semolina and lemon zest, fold in as well. Beat egg whites until stiff. Fold the whipped cream and raisins into the curd mixture. Pour half of the curd mixture into a greased baking dish. Rinse apples, peel and remove core with a corer. (Stew apples in a tiny bit of diluted juice of a lemon for 5-10 min until soft, drain well). Place apples in the mold and fill with cranberry jam. Pour remaining curd mixture into the mold and sprinkle with flaked almonds. Bake at 200 degrees for 45-50 minutes, sprinkle thickly with powdered sugar. Serve with vanilla sauce.

Tip: If you don’t like raisins, just leave them out.

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