Categories: Cakes, Desserts, Apples 
      Yield: 8 servings 
  
           Scandia, Hollywood 
      5 lb Apples 
           Sugar 
           Lemon juice 
           Butter/Margarine; melted 
  1 1/2 c  Toasted cake crumbs 
    1/2 c  Currant jelly 
      3 oz Mixed nuts; ground 
     12    Macaroons 
      3 oz Sliced blanched almonds 
      1 c  Whipping cream 
  
  Core, peel and slice apples.  Season to taste with sugar and lemon 
  jice and cook in small amount of water until apples are tender. Drain 
  in large strainer and press to extract water. Pour melted butter into 
  2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle 
  1/2 cup cake crumbs over bottom of pan. Spread half of apples over 
  crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place 
  macaroons in layer over crumbs. Top with remaining apples and cover 
  with remaining 1/2 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.