Sweet Plum Casserole

Ingredients

• 2 tbsp raisins
• 2 tbsp rum
• 5 milk rolls
• 60 g nut nougat
• 1 large apple
• 2 pears
• 20 g butter
• 1 tbsp sugar
• 3 Tbsp apple juice
• 6 Eggs
• 150 ml milk
• 150 ml whipping cream
• 3 tbsp sugar
• 0.5 vanilla pod (aroma)
• Salt
• 2 tbsp powdered sugar
• butter (for the dish)
• 2 tbsp toasted almond flakes
• 600 g ripe plums
• 3 tbsp sugar
• 1 Tbsp vanilla sugar
• 0.5 tsp ground cinnamon
• a pinch ground coriander
• a pinch cloves powder
• 2 tbsp plum brandy

Instructions

1. 1.

   Soak a small Römertopf pot in water.

2. 2.

   Soak the raisins in rum. Slice the rolls into 0.5 cm thick pieces and cube the nougat. Peel, quarter, core the apple and pears, then slice them thinly. In a pan melt butter and sauté the fruit slices. Sprinkle with sugar, let lightly caramelize, then deglaze with apple juice. Steam for another 2 minutes, remove from heat and cool. Separate 5 eggs; whisk yolks with remaining egg, milk, cream, sugar, rum from raisins, and vanilla aroma. Beat egg whites with a pinch of salt until stiff peaks form, fold in powdered sugar. Continue beating until the mixture glows and holds peaks.

3. 3.

   Lining the Römertopf with butter, arrange half the roll slices. Layer fruit, raisins, nougat, and almond flakes; top with remaining roll slices and pour the egg‑milk mixture over. Seal the pot and place it in a cold oven. Bake at 200°C (400°F) on both sides for about 50 minutes. Remove the lid, lightly spread the meringue, and bake another 25–30 minutes until golden.

4. 4.

   Meanwhile wash, halve, and core plums. Place them with sugar, vanilla sugar, and spices in a pot; bring to a boil and steam a few minutes. Deglaze with plum brandy, stir in butter, then remove from heat. Serve the sauce alongside the casserole.