Cherry Solozhenyk

Wash the cherries (400 g) and remove the pits. Mix with 100 g sugar and 1 tbsp potato starch, and let sit for 20 minutes to release their juice.

Transfer the cherries along with their juice to a saucepan and simmer over low heat for 5–7 minutes until thickened, like a fruit compote. Remove from heat and let cool completely, about 15 minutes.

Separate 5 eggs into yolks and whites. Beat the yolks with 120 g sugar until light and fluffy, then pour in the melted and slightly cooled butter (115 g) in a thin stream. Add the cream (125 ml), lemon zest (1 tsp), and vanilla sugar (10 g), and mix until smooth.

Fold in the sifted flour (200 g) gradually to form a smooth, lump-free batter. Cover and let rest at room temperature for 30 minutes.

Whip half of the egg whites with a mixer until stiff peaks form, then gently fold into the batter with an upward, bottom-to-top motion. Cook 5 thin pancakes, 18–20 cm in diameter, on a dry, preheated skillet, frying for 1–2 minutes on each side — about 15 minutes total.

Place the first pancake on a baking sheet, spread with a portion of the cherry filling, and sprinkle with a pinch of cinnamon. Repeat with the remaining pancakes, alternating layers of filling; leave the top pancake plain, without filling.

Whip the second half of the egg whites with the remaining sugar (30 g) until stiff, glossy peaks form, then spread this meringue evenly over the top and sides of the solozhenyk.

Bake in an oven preheated to 200°C for 12–15 minutes, until the meringue turns golden brown.

Let the solozhenyk cool for 10–15 minutes, cut into portions, and serve warm or slightly chilled.