Žemľovka: Slovak apple bread pudding with meringue

Tip: tap a step to mark it as done.

1. Soak the bread

   Mix the cream with the powdered sugar and dip both sides of each bread slice into the mixture. Pour the rum over the raisins.

2. Prepare the quark and apples

   Mix the quark with 2 tbsp superfine sugar and the egg yolk. Peel and core the apples, cut them into slices, and drizzle with lemon juice to prevent browning.

3. Whip the meringue over steam

   Beat the egg whites in a metal or glass bowl until loosely foamy, then add 2 tbsp sugar. Set the bowl over a pot of boiling water and continue beating until stiff, glossy peaks form.

4. Make the caramel apples

   Melt the remaining sugar in a skillet over medium heat until it turns into golden caramel. Carefully pour in 100 ml water; the caramel will splatter. Add the cinnamon and apples and stir until all the lumps in the caramel dissolve. Remove the skillet from the heat.

5. Assemble and bake

   Preheat the oven to 180 °C (350 °F) and grease a baking dish with butter. Arrange the soaked bread on the bottom, spread the quark mixture over it, and layer on the apples with their caramel and the raisins. Spread the meringue over the top and bake for about 15 minutes, until the meringue is golden.

   Source: apetitonline.cz

Tip: Meringue whipped over simmering water is firmer and will not collapse in the oven. The bowl and beaters must be clean and dry, as any trace of fat or egg yolk will prevent the whites from becoming stiff.

This recipe was translated from the Slovak original: Žemľovka s karamelovými jablkami, tvarohom a snehom