| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cakes, Desserts, Apples |
8 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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