Striezelschmarren with Snow Cover

For the Striezelschmarren with snow cover, mix the raisins with the rum in a sealable container the day before and allow to infuse.

Cut the Striezel into finger-thick slices. If the Striezel is too fresh, dry it in the oven at 145 degrees Celsius for a few minutes.

Separate the egg whites from the yolks and whisk them in a bowl. Add cold milk, cream, brown sugar, salt, lemon zest and vanilla sugar and stir until the sugar has dissolved.

Now place the dry Striezel pieces in the mixture, let soak briefly and then place in the buttered baking dish. Strain the raisins from the rum and chop them with a knife. Peel, core and grate the apples and mix them with the raisins. Spread some of the apple-raisin mixture between each layer of horizontally placed Striezel pieces. After all the striezel layers have been placed in the baking dish, pour a little honey over them and dust everything with a little cinnamon.

Cover the baking dish with aluminum foil and bake at 180 degrees (preheated) for about 30-40 minutes. Always look into the oven under the aluminum foil. If the top layer dries, add some of the milk mixture. If there is no milk left, use regular milk.

At the end of the baking time, beat the egg whites with salt and sugar until foamy and glossy and spread it quickly over the Striezelschmarren. Now put the baking dish in the oven without aluminum foil for a few minutes.

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