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INGREDIENTS FOR THE FILLING
- 250 g soft full-fat quark
- 30 g softened butter
- 1 egg yolk
- 30 g vanilla sugar
- 50 g raisins soaked in tuzemák
INGREDIENTS FOR ŽEMLOVKA
- 1 veka
- 3 eggs
- 750 ml milk
- 90 g butter and butter for greasing the baking dish
- 300 g granulated sugar
- 500 g coarsely grated apples
- 1 teaspoon ground cinnamon
WINE PAIRING
- This dessert pairs wonderfully with sweet or semi-sweet white wine. You can also opt for sparkling wine.
METHOD FOR THE FILLING
- 1Mix the quark in a bowl with butter and egg yolk. Add vanilla sugar and raisins, which have been drained beforehand.
METHOD FOR ŽEMLOVKA
- 1Preheat the oven to 160 °C. Grease a baking dish measuring 30×24 cm with butter. Slice the veka into 1 cm thick pieces. Separate the eggs into yolks and whites. Melt the butter in a saucepan on the stove.
- 2In a bowl, whisk the milk with the egg yolks, add 60 g of sugar and the melted butter, and whisk again. Gradually place the veka slices into the flavored milk and let them soak.
- 3Cover the bottom of the greased baking dish with the first layer of veka slices, spread all the grated apples over it, sprinkle with cinnamon, add 60 g of sugar, and cover with another layer of veka. Spread the quark filling over this, cover with the last layer of moistened veka, and drizzle with the tuzemák from the raisins. Bake in the preheated oven for 30 minutes.
- 4Whip the egg whites and remaining sugar into a firm meringue. Remove the Žemlovka from the oven and spread the meringue over it. Increase the oven temperature to 190 °C, return the baking dish with Žemlovka to the oven, and bake for another 10 minutes or until the meringue turns golden.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef