Danish Apple Cake
- 8 tablespoons butter (1 stick)
- 2 cups plain roasted (commercial) bread crumbs
- 1 cup sugar
- 1 16-ounce jar applesauce (or an equivalent amount of homemade applesauce)
- heavy cream, stiffly whipped (do not add sugar or vanilla)
- currant jelly for garnish
It is easier to control the frying of the bread crumbs by doing it in two batches. This helps prevent scorching.
- In a medium frying pan, melt 4 tablespoons butter (do not brown).
- Mix 1 cup bread crumbs with 1/2 cup sugar and fry in the butter until golden brown, stirring constantly.
- Repeat with the rest of the bread crumbs.
- Pat a 1/4- to 1/2-inch layer of bread crumbs into the bottom of 6 custard cups, or into a medium glass bowl.
- Cover the bread crumbs with an equally thick layer of applesauce, then top that with a layer of fried bread crumbs, then another layer of applesauce, and finish with a layer of bread crumbs. Do not fill the cups or bowl all the way to the top, but leave about 1/4 inch clear.
- With a spatula, spread the top of each cup or the bowl with a layer of whipped cream to the top of the rim.
- Drop a small teaspoon of currant jelly in the middle (as if it were a sparkling ruby).
- Refrigerate until ready to use.