Poltava Solozhenyk

Peel and core the apples, cut into thin slices, sprinkle with 30 g sugar and leave for 15–20 minutes to release their juice.

Separate the whites from the yolks. Beat the yolks with 80 g sugar until pale and fluffy, pour in 80 g melted butter and the cream, add the lemon zest and mix until smooth.

Sift the flour and stir it into the yolk mixture to form a thin, lump-free batter, the consistency of pancake batter.

In a skillet lightly greased with the remaining butter (20 g), cook 4 thin crepes on both sides until lightly golden, 2–3 minutes per side; stack them and cover with a towel.

Drain the apples from their juice and sauté in a dry, hot skillet for 3–4 minutes until soft, then season with cinnamon.

In a baking dish, layer one crepe, half the apples, a second crepe, the cherry preserve, a third crepe, the remaining apples, and top with the fourth crepe.

Whip the egg whites with the remaining 40 g sugar until stiff peaks form, then cover the cake completely with the meringue on all sides.

Bake in an oven preheated to 200°C for 8–10 minutes, until the meringue crown turns golden. Before serving, dust with powdered sugar to taste and cut into portions.