Peel and core the apples, cut them into slices. Sweeten the water with liquid sweetener, add juice of 1/2 lemon and cinnamon, bring to a boil. Pour in apple slices and steam until tender, cool. Stir the curd cheese with the remaining juice of one lemon, add the milk and egg yolks, sweeten with liquid sweetener to personal taste, add cornflour and baking powder. Beat the egg whites, gently fold into the curd mixture form.
Butter an ovenproof dish, coat with sugar, pour in the curd mixture and bake in a hot oven at about 220 °C for about 20 minutes.
Serve immediately with apple compote.
Sigloch Edition Künzelsau Brought into Mm format: Josef Wolf @ 2:246/1810.10 **
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