Plum Cobbler

Preheat the oven to 180 °C medium heat.

Cut the Weggli into centimeter-sized cubes and pour the hot milk over them. Cover and let stand.

Beat the egg yolks and sugar until creamy, add the curd cheese and the almond kernels. Whip the egg whites to stiff peaks, add the vanilla sugar and continue to whip for two to three minutes.

Gently mix the Weggli and egg yolk mixture with the plums, then loosely fold in the stiff snow. Fill into the gratin dish.

Place in the oven on the lowest shelf and bake for forty-five minutes.

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