Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Margarine; melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts; ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream
Core, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tender. Drain
in large strainer and press to extract water. Pour melted butter into
2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with remaining 1/2 cup cake crumbs. Bake at 450 deg. 30 minutes. Cool
in refrigerator. Sprinkle almonds lightly with water, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until golden.
Shake pan after 10 minutes to keep almonds from sticking together.
Whip cream and frost cake. Sprinkle with almonds.
Yields
8 Servings