Preparation: approx. 25 min., baking: approx. 50 min.
(*) for a greased ovenproof dish of about 2 l, enough for 4 people Prepare: Bring apple juice, salt and millet to a boil while stirring, reduce temperature and cook, stirring occasionally, for about Twenty min. until thick but still wet porridge, cool.
Prepare: Stir through sugar, cinnamon, egg yolks, curd and nuts. Grate the apples (1) with the peel and add to the millet. Whip the egg whites with the salt until stiff, fold into the mixture. Pour into the prepared form. Sprinkle the nuts on top. Cut the apples (2) in half, score them crosswise, sprinkle with the juice of one lemon, place on top. Spread sugar and butter flakes evenly on top, bake on the spot.
Bake: approx. 50 min. in the lower half of the oven heated to 180 °C. Dust with icing sugar. Dust with powdered sugar and serve.
The casserole tastes very good lukewarm or cooled down.
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