For the curd noodle casserole, cook the ribbon noodles in salted water. Strain and let cool. Separate the eggs.
Make a drizzle of butter and sugar, egg yolks, curd cheese, cream, lemon zest and lemon juice. Mix in the raisins. Beat the egg whites with a pinch of salt until stiff.
Now mix the cooled noodles with the egg whites and carefully fold in the snow.
Pour the mixture into a greased baking dish sprinkled with breadcrumbs and bake the curd pasta casserole at 160°-170° hot air for about 30 minutes.
Preparation Tip:
The curd noodle casserole goes well with a cherry compote.
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