Adapted from a cake served at the Scandia Restaurant in Los Angeles.
Difficulty: Average
Freezes Well
Serves 8
Ingredients:
- 4 cups cooking apples (about 18 apples)
- 1-1/2 cups sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/3 cup butter or margarine, melted
- 4 ounces currant jelly
- 3 ounces mixed ground nuts
- 1-1/2 cups cake crumbs, toasted (pound cake is ideal)
- 12 macaroons
- 3 ounces sliced almonds, roasted (see recipe)
- 2 tablespoons sugar
- 1 cup heavy cream
Instructions:
- Preheat oven to 450°.
- Core, peel and slice apples as for a pie.
- Add 1-1/2 cups sugar, lemon juice and water and cook in a large saucepan over moderate heat until tender. Drain.
- Pour melted butter in the bottom of a souffle dish (1-1/2- or 2-quart size) and spread evenly.
- Sprinkle 1/2 cup toasted cake crumbs over butter, and top with half the apples.
- Top apples with the jelly, ground nuts, 1/2 cup cake crumbs and macaroons, in this order, spreading each evenly over the preceding layer.
- Next, spread the remaining apples, then the last 1/2 cup cake crumbs.
- Bake for 30 minutes in the middle of the oven.
- When cooked, place in the refrigerator on a cooling rack for at least 2 hours.
- Meanwhile, place the almonds on a baking sheet, lightly sprinkle with water, then 2 tablespoons sugar, and roast at 350° for 15-20 minutes or until golden.
- To serve, whip cream until stiff and spread evenly over the torte, then top with roasted almonds.