Filling prepared of apples, walnuts and figs on a bed of neutral bread or bagel provides a deliciously rich cake, being prepared in Kvarner region. Lightly browned beaten egg-whites and sugar remind of playful bonfire that this cake was named after.
20 g (0.7 oz) butter
150 ml (5.1 fl oz) milk
75 ml (2.54 fl oz) whipped cream
220 g (7.8 oz) sugar
350 g (12.4 oz) bagel or a slice of bread
500 g (17.7 oz) sour apples
150 g (5.3 oz) ground walnuts
150 g (5.3 oz) dried figs
½ teaspoon cinnamon
40 g (1.4 oz) locust tree honey
2 tablespoons rum
Coat the baking pan with some butter. Mix the milk, cream and 30 g sugar, and briefly immerse the bagel or the bread slices on both sides into this mixture. Arrange the bagel onto a baking pan and slightly straighten it with your hand.
For the filling, peel and grate half the apple amount, and cube the figs. Add walnuts, cinnamon, honey, rum and yolks. Mix it all well and cover the bagels.
Peel the remaining apples, carve their middle and cut in thicker slices. Boil about 500 ml water and add 40 g sugar. Add apple slices and boil for about 5 minutes. Take them out and cool a bit.
Distribute apple slices over the filling. Beat 2 eggs with 100 g sugar, and pour over the apples. Bake in an oven previously heated to 180 °C for 30 minutes.
Beat the egg-whites until they are half done, and then add 50 g sugar until you get a smooth and firm mixture. Distribute the beaten egg-whites with a spoon or a decorating bag over apples and then briefly bake until the tops start getting golden brown colour.
Let it cool for a bit, and then cut the cake in cubes and serve next to tea or coffee.