Danish Apple Cake Recipe
- 1 kilogram (2 pounds) Granny Smith apples
- 90 grams (3 ounces) butter
- sugar to taste
- 2 cups (4 ounces) fresh breadcrumbs
- 3 tablespoons sugar
- 1/2 cup (4 fluid ounces) cream, whipped
- red currant jelly (or jam)
- Peel, core and thinly slice the apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden. Allow to cool.
- Just before serving, arrange alternate layers of apple purée and crumbs in a serving dish or individual bowls. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.
