Separate the eggs. Beat the yolks until creamy, add the lemon zest, curd cheese, honey, cinnamon, almond kernels and semolina mixed with baking powder.
Rinse the plums, cut them in half and remove the seeds. Fold the fruit into the curd mixture.
Preheat the oven to 175 °C.
Whip the egg whites until stiff and fold into the curd and plum mixture.
Pour the mixture into a greased gratin dish and cook the casserole for about an hour.
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