Ingredients
- 12 macaroons
- 10 layer cake (pan)
- 2 deep
- 1/2 apples over
- 2,300 ml apples sugar lemon juice butter
- 350 gr cake crumbs (toasted)
- 130 gr currant jelly
- 120 gr cake crumbs over bottom of (pan)
- 50 gr mixed nuts
- 45 gr blanched almonds (sliced)
- some sugar
crumbs. Top with jelly, then nuts, then half cup more crumbs. Place macaroons in layer over crumbs. Top with remaining apples and cover with remaining half 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.
