Cold Applesauce Cake

Apples are Denmark’s nationial fruit. The Danish climate  is very favorable for growing apples. Long days where the sun raises early, around four in the morning, and sets in the evening, around ten, gives the trees more light than many other places. At the same time, apples grown in a cool climate where there can be a large difference in the day and the night temperture makes a greater aroma and just the right amount of sourness.  This cake is a favorite for all the Danish people and very inexpensive. Day old bread is used instead of throwing it away and many Danes have apples in their gardens. I have bushes an bushes of apples in my yard and I make all kinds of desserts with them. My children and grandchilren loveeating these desserts, especially this cake.

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Cold Applesauce Cake

Serves 6

2 lbs. dessert apples, peeled, cored and sliced, 1 vanilla bean, 2 tbsp. water

Dried Bread-Crumb Mixture: 7-8 tbsp. sugar, 6 slices of day old bread for making crumbs*  5 tbsp. butter, 4 large or 8 small macaroons

Garnish: 1 cup whipped cream, raspberry or strawberry jam

To make applesauce, boil apples with split vanilla bean and 2 tbsp. water. When apples are soft, remove pot from heat, discard vanilla bean. Taste and if not sweet enough, add 2-4 tbsp. sugar. Cool the applesauce.

To make dried bread crumbs, preheat oven to 425°. Place bread slices in one layer on a cookie sheet; bake until bread is crisp and dry but not browned. Break bread slices into large pieces and blend in a blender or food processor at high speed until reduced to fine crumbs. Or, place in a strong, clean paper bag; with rolling pin, roll to make fine crumbs.  Mix sugar with dried bread crumbs. Melt butter  in a large frying pan, add bread crumbs and toast until crisp and golden. Remove from heat and add crushed macaroons.

To make cake, arrange alternating layers of applesauce and fried bread crumbs in a  large bowl or six small glasses, beginning  with bread crumb mixture. Top with whipped cream and place a few dots of jam on top of the whipped cream.

 

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