Pyre with Snow Hood and Raspberry Sauce

For the filling, peel, core and slice apples. Bring white wine, sugar and cinnamon stick to a boil and add apples. Stew until soft, lift out of juice and drain. Wash raisins under hot water and also drain on a kitchen towel. Grate bread crust with a grater, cut milk bread into slices about 1/2 cm thick and place in a bowl. Mix yolks, lemon zest, milk, a pinch of salt and vanilla sugar, pour over milk bread slices and let stand for about 10 minutes. Beat egg whites with half of the sugar until stiff. Add remaining sugar and beat until stiff. Carefully mix the snow with the bread slices. Butter a baking dish and sprinkle with bread crumbs. Pour half of the mixture into the mold, spread apple slices on top and sprinkle with raisins. Spread the rest of the mixture and drizzle with melted butter. Bake in the preheated oven at 170 °C for about 40 minutes. Remove the casserole from the oven. For the snow topping, beat egg whites with half of the sugar until snowy. Add the remaining granulated sugar and beat the snow until firm. Spread about one-third of the snow on top of the pile. Pour remaining snow into a piping bag and pipe decoratively on top of pyre. Sprinkle with powdered sugar. Bake in the oven at 250 °C top heat until the top shows a slight brown color (takes only a short time). Remove the piles in portions from the

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