Ingredients (for 8 servings):
6 large, nice apples, 1 level teaspoon ground cinnamon, 5 oz margarine, 8 dry rolls, 1 quart milk, 4 eggs, 10 oz confectioner’s sugar, 1/2 teaspoon vanilla extract, 8 oz chunky apricot preserves
Wash and halve the apples. Remove the core and cut into very fine slices. Sprinkle with the cinnamon and steam over 2 oz melted margarine (in portions, if necessary). Cut the rolls across into 1/2” wide slices and arrange them in the bottom of a deep casserole. Bring the milk to a boil. Beat the egg yolks with the remaining margarine, half of the confectioner’s sugar and the vanilla extract until frothy, add the hot milk. Pour the entire mixture over the roll slices, turning the slices a bit to let the milk reach every one of them. Coat the inside of a large (8”x10”), deep baking dish with butter and breadcrumbs. Layer half of the soaked roll slices into it, then all of the apple slices and finally the other half of the rolls. Mix the preserves with 3 oz water until smooth and brush 3/4 of it on the rolls. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for about 30 minutes. In the meantime beat the egg whites until stiff peaks form, towards the end add the remaining sugar and the preserves. Form an even layer on top of the other layers. Lower the heat by about 30 °F and cook for another 15 minutes. Turn off the oven completely and dry the egg whites – with the oven door open – for 10 minutes. Cut into squares while still warm.
Preparation time: 1 hour 15 minutes
One serving: 2822 kJ/675 kcal