Žemľovka: apple-quark bread pudding with day-old rolls, raisins and meringue

Tip: tap a step to mark it as done.

1. Cut the rolls into rounds about 1 cm thick.

2. Peel the apples, coarsely grate them and mix with the cinnamon, granulated sugar and raisins.

3. In a bowl, mix the quark with the powdered sugar and vanilla sugar.

4. In another bowl, whisk together the warm milk, egg yolks, vanilla sugar and half the melted butter.

5. Briefly dip the bread rounds in the milk mixture and arrange a first layer in the bottom of a baking dish.

6. Spread the quark filling over the bread and add a layer of apples. Repeat with another layer of bread, quark and apples, then finish with a layer of soaked bread rounds.

7. Drizzle the remaining butter over the bread pudding and bake in an oven preheated to 180 °C (350 °F) for 25 minutes.

8. Meanwhile, beat the egg whites with a pinch of salt and the powdered sugar until stiff peaks form.

9. Remove the bread pudding from the oven, spread the meringue over the top and bake for another 8–10 minutes until golden.

Tip: Dip the rolls in the milk only briefly—if they become saturated, they will fall apart in the bread pudding.

This recipe was translated from the Slovak original: Šťavnatá jablkovo-tvarohová žemľovka zo včerajších rožkov: s hrozienkami a snehom navrchu