Apple-Vanilla Casserole

Name: Apple-Vanilla Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 packages Vanilla-flavoured pudding powder (for 500 ml milk; for boiling); 200 g Schmand; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 450 ml Milk; 125 g Rusk; 4 (150 g each) Apples; 1-2 TEASPOONS Cinnamon; 50 g flaked almonds; 7-10 Tbsp Apple slices and lemon balm; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 packages Vanilla-flavoured pudding powder (for 500 ml milk; for boiling)
200 g Schmand
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
450 ml Milk
125 g Rusk
4 (150 g each) Apples
1-2 TEASPOONS Cinnamon
50 g flaked almonds
7-10 Tbsp Apple slices and lemon balm
7-10 Tbsp Grease

Directions

1
Mix pudding powder and sour cream with the whisk of the hand mixer. Add 125 g sugar, vanillin sugar and eggs and stir in. Then add milk. Coarsely crumble the rusks.
2
Wash and peel apples, cut out the core. Dice apples roughly. Grease an ovenproof dish (2 litres capacity), (put 1 tablespoon of rusk aside) put the rest of the rusk into the dish, spread apple pieces evenly on top.
3
Pour the vanilla-egg glaze on top and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-55 minutes. In the meantime, mix remaining sugar, cinnamon, flaked almonds and remaining rusk.
4
Sprinkle evenly over the casserole 15 minutes before the end of the baking time. Serve the casserole decorated as desired with a slice of apple and lemon balm.