Soften the dairy butter, add the 50g of sugar; grind the sugar with butter.
Slightly heat the cream – its temperature should be a little more than a room temperature. Separate the yolks from whites. Cover the egg whites and put into fridge.
Combine the yolks with butter, warm cream, milk and lemon zest. Stir it up well. Sieve the flour and make dough. The dough should be liquid.
Rinse, peel, core and chop the apples. Fry them in butter until soft; don’t add sugar so they won’t give juice. Dust the apples with cinnamon.
Meanwhile, fry pancakes of dough. It can be of any thickness; however the solozhenik should contain at least three layers.
Divide apples and fried dough into equal parts. Alternate the dough with fried apples. Don’t put apples on the top layer.
Whip cooled whites with remaining sugar, and coat the solozhenik. The cream can be shaped with a spoon.
Put the apple solozhenik into the oven so it could get a golden crisp. However, the whites shouldn’t get baked through because the solozhenik won’t be soft.