Wash, halve and stone the plums.
Cream butter, lemon and powdered sugar with a whisk. Gradually stir in egg yolks. Stir in curd cheese and semolina.
Whip the egg whites and fold in the beaten egg whites in two portions with a dough scraper.
Pour the mixture into a greased baking dish (15 x 15 cm) and top with the plums.
Bake in a hot oven at 180 °C (convection oven 160 °C) on the middle shelf for about 40-45 minutes.
Serve the curd cheese soufflé dusted with powdered sugar.
Preparation Tip:
The curd cheese soufflé is not only a delicious warm dessert, but can also be eaten as a main course. For variety, the curd cheese soufflé can also be prepared with pitted cherries or strawberries.