Bring the milk to the boil and add the semolina. Stir well, remove from heat and let cool.
Separate the eggs. Cream the butter with the sugar and powdered sugar, add the grated lemon zest, add the yolks gradually and continue to cream.
Then add the finely chopped marzipan, stir in the semolina mixture, as well as the curd. Add rum to taste and fold in some of the almonds.
Beat the egg whites until firm and fold into the curd and semolina mixture.
Pour the mixture into a buttered and floured baking dish (approx. 35 cm x 22 cm) and sprinkle with some of the almonds. Bake the curd cheese and semolina casserole for approx. 45 minutes at 160 °C convection oven.
Preparation Tip:
The curd cheese and semolina casserole can be varied or supplemented as desired. For example, you can add raisins, put compote fruits (e.g. pears) on the bottom of the form and then pour the mass on top or add berries to the mass, even cherries.
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