Pyre

For the Alt-Linzer Scheiterhaufen, whisk well the milk with eggs, egg yolks, cinnamon, lemon zest, vanilla and granulated sugar. Then cut the buns into thin slices, pour the egg milk over them and set aside for 20 minutes. Meanwhile, prepare the apple filling by first peeling, coring and finely slicing the apples and then mixing them with raisins, sugar, cinnamon, rum as well as the chopped almonds. Grease a suitable baking dish with melted butter, alternate layers of bread and apple filling and finish with a layer of bread, drizzled with melted butter. Preheat the oven to 180 to 200 °C and bake the pile for 40 to 45 minutes until golden. Shortly before the end of the baking time, beat the egg whites with the granulated sugar until stiff, cover the pile with it and bake it again for about 10 minutes until light.

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