Kipferl-Auflauf mit Rosinen

Ingredients

• 6 old baked Kipferl (corners)
• 0.5 l milk
• 60 g Butter
• 60 g sugar
• 4 eggs (separated)
• 2 tsp vanilla sugar
• 0.5 orange (unprocessed)
• 50 g raisins (optional)
• 50 g breadcrumbs
• 400 g fresh apricots (or 1 can)
• sugar (optional)
• powdered sugar (for dusting)
• butter (for the pan)
• breadcrumbs (for the pan)

Instructions

1. 1.

   Preheat the oven to 180°C. Grease a baking dish well and sprinkle it with breadcrumbs.

2. 2.

   For the Kipferl mixture, slice the Kipferls into thin slices, pour milk over them and let soak.

3. 3.

   Wash fresh apricots, remove pits, halve or quarter them, then drain. Optionally dust the fruit with sugar and let sit.

4. 4.

   Whisk egg whites to stiff peaks and set aside. Cream butter, alternating in sugar and yolks. Then fold in vanilla sugar and grated orange zest. Add breadcrumbs and raisins if desired.

5. 5.

   Gently fold the custard mixture with Kipferl slices, then fold in meringue. Alternately layer the mixture and apricots into the baking dish and bake for about 30 minutes until golden yellow.

6. 6.

   Dust the finished casserole with powdered sugar before serving.