Name: Apple-Boysenberry Cake
Ingredients: 2 c Water; 2 c Frozen unsweetened boysenberries or; (about 8 ounces); ; blackberries; 1 c Sugar; 1/4 c Passover brandy; 1 tb Fresh lemon juice; 4 1/2 lb Golden Delicious apples; (about 9; ; medium-large),; ; peeled,cored, each; ; cut into 12 wedges; 1 Passover sponge cake; (13-ounce); 2 c Sliced almonds; toasted; 12 Soft almon macaroons; finely crumbled; ; (about 1 1/2 cups); 6 tb Unsalted margarine; melted, cooled (3/4; ; stick); 1/2 c Apricot preserves; 2 tb Passover brandy; 1 1/2 c Chilled whipping cream; 3 tb Sugar; Additional toasted sliced almonds

CATEGORY	CUISINE	TAG	YIELD
Dairy		April 1992	1	servings

INGREDIENTS

2	c	Water
2	c	Frozen unsweetened boysenberries or; (about 8 ounces)
		; blackberries
1	c	Sugar
1/4	c	Passover brandy
1	tb	Fresh lemon juice
4 1/2	lb	Golden Delicious apples; (about 9
		; medium-large),
		; peeled,cored, each
		; cut into 12 wedges
1		Passover sponge cake; (13-ounce)
2	c	Sliced almonds; toasted
12		Soft almon macaroons; finely crumbled
		; (about 1 1/2 cups)
6	tb	Unsalted margarine; melted, cooled (3/4
		; stick)
1/2	c	Apricot preserves
2	tb	Passover brandy
1 1/2	c	Chilled whipping cream
3	tb	Sugar
		Additional toasted sliced almonds

INSTRUCTIONS

Combine first 5 ingredients in heavy large saucepan. Stir over medium
heat until sugar dissolves and syrup comes to simmer. Using slotted
spoon, transfer berries to small bowl. Add half of apple slices to
simmering syrup and cook until tender and just translucent, stirring
occasionally, about 12 minutes. Using slotted spoon, transfer apples
to sieve set over large bowl. Press apples to extract excess syrup.
Reserve syrup. Transfer apples to another bowl. Repeat cooking and
draining with remaining apples.
Return berries and drained syrup to same saucepan. Boil syrup until
thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer
boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350F. Coat
9-inch-diameter springform pan with 2 3/4-inch-high sides with
margarine. Crumble cake onto large baking sheet. Bake until crumbs
are dry and just beginning to color, about 15 minutes. Cool. Maintain
oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3
cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of
apple slices. Mix apricot preserves and brandy in small bowl. Spread
half of apricot mixture over apples. Repeat layering with half of
remaining crumbs, almonds, macaroons and margarine. Press top firmly
to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just
begins to shrink from sides of pan, covering loosely with foil for
last 15 minutes if browning too quickly, about 45 minutes. Transfer
cake to rack. Press top firmly to compact cake. Cool cake in pan on
rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan
sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream
over top and sides of cake. Press additional almond slices onto sides
of cake. Refrigerate at least 1 hour and up to 4 hours.
Cut cake into wedges. Spoon reserved boysenberry sauce over.
Serves 10 to 12.
Bon Appetit April 1992
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