Not the simplest of deserts, but Maglyarakas (Máglyarakás) is by far the best use of leftover bread ever.
Maglyarakas is a layered cake symbolically called Bonfire cake (máglya meaning bonfire in Hungarian)
- Take a 18 cm diameter cake tin. Line the bottom and the edges of the tin with a piece of greaseproof paper. Preheat oven to 180 C.
- Heat the milk on medium in a saucepan with 2 tbsp sugar, halved vanilla pod and lemon zest. Remove from the hob, leave to cool for a few minutes and discard vanilla pod.
- Put the egg yolks into a bowl then add the milk, meanwhile stir with a wire whisk.
- Soak the brioche slices into the milk mixture for 1-2 seconds (don’t allow to fall apart) then arrange nicely on the bottom of the tin.
- Put the walnut into a bowl. Add 2 tbsp sugar and stir well. Sprinkle the top of brioche with that then set aside.
- Peel the apples, remove the cores then slice finely. Heat the butter in a saucepan, add the apple slices, sugar and cinnamon. Heat on medium for about 5 minutes until gets soft but not mushy. Arrange them on ground walnut nicely and bake in the oven for 15-20 minutes.
- 5 minutes before the end of baking put the egg whites into the bowl of a stand mixer. Beat on medium for a few minutes until frothy then add 1 tbsp sugar. After a while add the remaining 1 tbsp sugar and beat the whites until glossy and shapes soft peaks. Add the jam and fold in carefully.
- Remove the cake tin from the oven and spoon the egg whites over the top of apples, and arrange it nicely: you can make patterns with a fork or just make it rustic with the back of a spoon.
- Bake in the oven for a few minutes until it gets golden and crispy. Leave to cool in the tin and serve warm.