Apple Curd Casserole with Barley and Almonds

Summary

Ingredients

• 400 ml milk
• salt
• 0.5 teaspoon ½ gingerbread spice
• 0.5 teaspoon ½ lemon zest
• 100 g barley, precooked (finished product)
• 3 apples
• 3 egg (s)
• 75 grams sugar
• 250 g low-fat quark
• 50 g flaked almonds
• 1 tablespoon sugar, brown, e.g., Demerara Sugar
• Flakes butter
• Fat for the shape

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Instructions

1. Pour 400 ml milk into a pot. Add a pinch of salt and 0.5 teaspoon gingerbread spice. Bring to a boil over medium-high heat.
2. Stir in 100 g precooked barley. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool for about 10-15 minutes.
3. While the barley cools, preheat the oven to 180°C (356°F). Grease a 1.5 l baking dish with fat.
4. Peel, core, and cut 3 apples into thin wedges.
5. Separate 3 eggs. Beat the egg whites with a pinch of salt until stiff. In another bowl, beat the egg yolks with 75 g sugar until creamy, then stir in 250 g quark.
6. Add the cooled barley mixture and half of the apple wedges to the quark mixture. Fold in the stiff egg whites gently.
7. Pour the mixture into the prepared baking dish. Arrange the remaining apple wedges on top. Sprinkle 50 g flaked almonds and 1 tablespoon brown sugar over the apples. Top with plenty of butter flakes.
8. Bake in the center of the oven for 30 minutes until the almonds are caramelized and the top is golden brown. Serve warm.