This casserole tastes great! I always make double the amount, i.e. for 8 people, so that we can eat a second time - warm the first time, cold the second time!
First cook the millet with the water-milk mixture and the spices for approx. 30 - 40 minutes, depending on the type of millet. You can prepare this the evening before so that the whole thing can cool down.
Be careful not to add the compote juice to the boil instead of the water (the milk will flocculate)
Then separate the eggs (if you want, you can also use more or less eggs), stir the yolks with the sugar in a large bowl until frothy, and stir the quark into the yolk mixture.
Beat the snow until stiff and preheat the oven now at the latest.
Loosen the cooked, cooled millet with a fork or your fingers and mix with the yolk quark - that`s why the large bowl, the volume is considerable! Less quark means a more crumbly feeling, I would recommend MORE.
At the end, carefully fold in the egg whites.
Now half of the mixture is poured into a greased baking dish (I use the flat lasagne dish), the fruit wedges come on top, then everything is filled up with the remaining mixture. You can also stir the fruit directly into the batter - or leave it out.
Bake on the middle rack at 180 ° for approx. 45 minutes - take a look after 30 minutes, if it is already brown, you might have a better oven!
If the mass is high and takes longer, cover the top if necessary.
Special:
Aesthetics fans, or cooks with an excess of egg white, spread some stiff, sugared egg whites over the top about 10 minutes before the end of the baking process - then the whole thing looks spectacularly like Salzburger Nockerl!
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