A long time ago, I used to make something called Kaiserschmaren and this casserole reminds me of that! The big difference is the way it is cooked. Kaiserschmaren is a made-to-order dessert, and scrambled in a pan similar to the technique of making scrambled eggs. Apple Casserole on the other hand is baked in a large casserole pan. I used a large, old-fashioned Corning Ware pan, but you can use any baking pan or oven-to-table dish. Of course, you will want the pan to be attractive since you are serving it in the same pan as you bake in.
The similarity to the Souffle? Well, just like a souffle, you whip the egg whites and fold them into the batter. Have you ever done that with a Casserole?
So here’s how this dessert ended up on my blog: I was making the brine for a roast that I’ll be turning into Sauerbraten later in the week and I came across this recipe in a German cookbook that my friend Don brought over to my house. I was thumbing through it and came across a beautiful picture of this dessert. With a few adjustments and changes, here is my version of an authentic…
Ruedesheim Apple Casserole:
Serves 8 – 10
5 medium Gala Apples (or other juicy apples), peeled, cored and thinly sliced
¼ cup granulated sugar or vanilla sugar
½ cup white wine
½ cup water
Zest and Juice of 1 lemon
¼ cup raisins or currants, plumped and chopped
2/3 cup cream of wheat (not instant)
1 quart whole milk
½ vanilla bean, scraped
4 Tablespoons butter, cut into small pieces
4 egg whites
Preheat the oven to 355 degrees F. Spray a large casserole dish with vegetable spray or butter it. Set aside until needed.
In a medium saucepan, bring the milk just to a boil. Add the cream of wheat and whisk vigorously, add the butter and vanilla bean and continue to whisk for 10 minutes. Transfer the mixture to a large bowl and allow to cool slightly. Remove the vanilla bean.
Meanwhile, combine the sliced apples, wine, water and salt in a large bowl. Squeeze the lemon juice over the apples and combine. Set aside until needed.
In a separate stainless steel bowl, whip the egg whites until stiff. Fold the egg whites into the cream of wheat mixture and then add the apple mixture and fold until well combined.
Bake for 45 minutes to 1 hour, or until set and golden brown on top. Remove from oven and allow to cool for 10 minutes before serving. Serve with Vanilla Ice Cream if desired.