Sweet fluffy old bread pie - Zemlbába

Preparation steps

• First prepare everything: Peel the apples and cut them into thin slices, sprinkle them a little with lemon so that they do not darken and set aside.
• Grease a refractory bowl or a ceramic, rectangular bowl with butter. Set it aside.
• Cut pinca, kuglof, muffins, bread (whatever you already have) into 1 cm thick slices. And put that aside.
• Separate the egg yolks from the egg whites. Put the milk in a bowl, add the egg yolks and add the rum and mix with a fork. Postpone again until stacking ...
• Mix the cream with the sugar, add the vanilla sugar and raisins. Put it off, too.
• Procedure: Soak the pastry briefly in a mixture with milk and egg yolks and place it in a ceramic or refractory dish. The bottom of the bowl (which we greased with butter) must be completely covered, slightly squeeze or chop the slices of pastry.
• Put apples over the soaked pastry, sugar them, sprinkle with vanilla sugar and cinnamon.
• Put the whole mixture of sour cream and raisins that you previously prepared over the apples.
• Put apples over this mixture again, sugar them, sprinkle with vanilla sugar and cinnamon.
• Now put another row of soaked slices of pince, kuglof .... On top put the rest of the butter cut into thin slices.
• Place in a preheated oven at 220 degrees for 30 minutes.
• While the cake is baking, beat the egg whites into a stiff batter and add the sugar (optional amount, I put 5 tbsp)
• After 30 minutes of baking, coat the cake with egg whites and return to the oven. Reduce the temperature to 150 degrees and bake until the egg white mixture turns golden yellow (approx. 15 minutes).
• Cool the cake a bit, slice and enjoy!
• Note: Instead of sour cream, fresh cheese can be added, sweetened as desired and vanilla sugar and raisins added.