This recipe for máglyarakás was originally published in Hungarian on desszert.eu. It serves 12 people.
Ingredients:
250 grams kalács
200 grams apricot jam
For the milky part:
500 milliliters milk
Grated skin of 1 lemon
Grated skin of 1 orange
Vanilla essence
For the egg yolk part:
5 egg yolks
70 grams sugar
For the steamed apple:
700 grams apples
30 grams sugar
Juice of 1 lemon
Juice of 1 orange
1 knife-tip ground cinnamon
For the foam:
70 grams sugar
5 egg whites
Method:
Butter a pan roughly 23×33 centimeters large and set aside. Thinly slice the kalács and put slices in a bowl. For the milky part, put milk in a pot, add grated lemon and orange skin and vanilla essence and bring to a boil. Pour over the kalács and gently fold kalács into mixture with a wooden spoon. Set aside until kalács absorbs all the liquid. Beat egg yolks and sugar until foamy, then add to kalács and stir carefully. Evenly spread mixture in buttered pan and gently press down. Peel and slice apples, add lemon and orange juice, sugar and cinnamon, and steam on low heat under cover until apples are tender. Spread steamed apples on kalács and let cool. Spread half of the apricot jam on top and bake at 180 degrees Celsius for 20 minutes. Finally, prepare the egg foam. Beat egg whites, sugar and half a pinch of salt until stiff. Gently fold the remaining jam into foam with a wooden spoon so that the foam is striped. Spread foam on top of apples, make spikes on foam, sprinkle with powdered sugar and bake at 170 degrees Celsius for 10 minutes. Cut into squares and serve.
