Apple Solozhenyk

Separate the whites from the yolks of 6 eggs. Beat the yolks with 50 g sugar and 1 tsp vanilla sugar until light and fluffy, pour in 150 ml milk, 30 g melted butter and the zest of 1 lemon, add a pinch of salt and stir. Sift in 150 g wheat flour and mix until you have a smooth, lump-free batter.

Whip the egg whites with a mixer until soft peaks form. Gently fold two-thirds of the whipped whites into the batter with a spatula, working from the bottom up, so the crepes turn out light and fluffy. Cover the remaining whites with plastic wrap and set aside in the fridge - you'll need them for the meringue.

Lightly grease a heated skillet with butter (about 10 g for the whole batch) and cook 5 thin crepes about 20 cm in diameter - 1.5-2 minutes per side until lightly golden (about 20 minutes total). Stack the crepes.

Peel and core 5 apples, then slice thinly. Melt 20 g butter in a skillet, add the apples, sprinkle in 40 g sugar and 1 tsp cinnamon, and cook over medium heat for 7-10 minutes until soft, stirring occasionally.

Whip the reserved egg whites with the remaining sugar (80 g) until you get a thick, glossy meringue for the solozhenyk.

Place the first crepe on a parchment-lined baking sheet, spread a thin layer of meringue over it and distribute the apple filling evenly. Cover with the next crepe and repeat the layers, building a low mound toward the center, until you run out of crepes and filling.

Place the last crepe on top and generously cover the whole thing with the remaining meringue on all sides, smoothing it out with a spatula.

Bake the solozhenyk in an oven preheated to 210°C for 12-15 minutes, until the meringue turns golden brown.

Let the dessert cool for 10 minutes, cut into portions and serve warm.