Danish Apple Cake
|Dried crumbs||4 Cup (64 tbs) (whole grain cookie, cake, cracker or bread)|
|Cinnamon||1 1⁄2 Teaspoon|
|Applesauce||4 Cup (64 tbs), seasoned to taste|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Currant jelly||2 Tablespoon|
If using cracker or bread crumbs, you may want to add wheat germ, sesame seeds or ground almonds.
There should be 4 cups of crumbs including any additions.
In heavy skillet, saute crumbs lightly in butter and oil, stirring constantly.
Add honey and cinnamon to crumbs, stirring to blend, then remove from heat.
If using cookie or cake crumbs, use less butter, oil and honey.
In a glass serving bowl, make a thin layer (1/2-inch) of crumbs, then a little thicker layer of applesauce, then another thin layer of crumbs and so on, alternating until both have been used up.
End with a layer of crumbs on top.
Whip heavy cream and spread over entire surface.
Decorate with small spoonfuls of currant jelly or raspberry jam.
Chill for several hours before serving.