- 750 g. apples (6 small or 3 big one),
- 1 lemon,
- 1 tbsp. (10 g.) fresh ginger (optional),
- 50 g. sugar ,
- 75 g. raisins (optional),
- 4 eggs,
- 500 g. small-curd cottage cheese,
- 50 g. cashew (optional),
- 75 g. semolina flour,
- 1 ½ tsp. baking powder,
- 1 tsp. vanilla sugar,
- ½ tsp. salt,
- 75 g. sugar ,
- butter to grease the cake tin.
- zest and juice a lemon and place zest and juice into big container,
- add 50 g. of sugar  to the lemon juice and mix it,
- peel and grind ginger,
- place raisins in a strainer and pour boiling water over, you don't need to soak them,
- add raisins to the lemon juice,
- wash and peel apples,
- cut apples in half, remove the seeds and core and slice them,
- place apples in a lemon juice and mix carefully to avoid braking slices of apples,
- close container with a lid and let it set for at least 1 hour.
- chop cashew,
- separate egg whites from yolks,
note: place egg whites into a big bowl and put it in the fridge - it's easier to whip cold egg whites,
- mix yolks with cottage cheese until smooth,
- add nuts, semolina flour, baking powder and vanilla sugar to the cottage cheese mix,
- whisk until blended.
- grease a cake tin and line with the parchment paper,
- preheat the oven to 355° F (180° C).
- remove egg whites from the fridge, add salt and whisk eggs whites until soft peaks formed,
- add 75 g. of sugar  and continue to whisk until all sugar dissolved,
note: the finer sugar particles - faster it will dissolve, so it will take less time to whip it, that's why lots of recipes are calling for powdered/castor sugar.
- mix ⅔ apples along with the liquid into a cottage cheese until it's fully incorporated,
- carefully add whipped egg whites using wooden spoon,
don't over mix otherwise you'll end up with a tough dessert,
- pour the batter in the cake tin,
- arrange the apple slices on top of the batter in overlapping circle, pressing lightly into the batter.
- place the cake tin into the oven and bake until the casserole is slightly golden (about 45 minutes), it should be still jiggly but not soupy,
note: if at some point you notice that it starts burning - cover it with a foil, you don't need to wrap it, just place foil on top,
- once done, remove it from the oven and cool for about 1 hour before removing from the tin,
- better to serve warm:
- if you cooked it without cashew, ginger and raisins, better to serve with sour cream or mascarpone, it will enrich the flavor and add even more creaminess,
- if you used all the ingredients - serve with natural yogurt to balance out the intense flavor.
Cottage cheese casserole can be stored in airtight containers in the refrigerator for 3 days and can be reheated in the oven before serving.