Peel and grate the apples on the large holes of a box grater into a clean kitchen towel.

Gather the towel and squeeze firmly over the sink to remove as much juice as possible.

Transfer the dry grated apple to a bowl. Add 40 g sugar, cinnamon, and lemon juice. Stir to combine and set aside.

Pour milk into a medium heavy-bottomed saucepan and set over medium heat. Warm until steaming but not boiling.

Add the pinch of salt and granulated sugar. Stir to dissolve.

Slowly pour in the semolina in a thin stream, whisking constantly to prevent lumps.

Continue stirring over medium-low heat for 6 to 8 minutes until the mixture thickens to a stiff, porridge-like consistency that pulls away from the sides of the pan.

Remove from heat. Add butter and vanilla sugar. Stir until butter melts and is fully incorporated.

Let the semolina cool for 5 minutes, then stir in the beaten eggs quickly until smooth.

Heat the oven to 180 C / 355 F. Grease an 8x8-inch baking dish with butter.

Spoon half the semolina mixture into the dish. Use a wet rubber spatula to spread it into an even layer across the bottom.

Spread the apple filling evenly over the semolina layer.

Spoon the remaining semolina over the apple layer. Spread carefully with the spatula, covering the apple filling completely.

Bake for 25 to 30 minutes until the top is golden brown and set - a skewer inserted in the center should come out clean.

Remove from the oven and allow to cool in the dish for at least 20 minutes. Then refrigerate for 1 hour before slicing.

Dust generously with powdered sugar through a fine-mesh sieve just before serving. Cut into 9 squares.