6 tbsp. (3/4 stick) butter
5 c. fresh bread crumbs
1/2 c. sugar
10 lg. green apples (about 7 lb.), peeled & quartered
1/4 c. sugar
1/2 c. water
1/2 c. white wine
Rind & juice of 1 lemon
1/2 c. toasted slivered almonds
1/2 c. currant jelly
12 macaroons
1 c. whipping cream

Melt butter in large heavy skillet. Mix the bread crumbs and 1/2 cup sugar together and add them to the pan. Brown the crumbs over moderately high heat, turning constantly, until dark golden brown. Remove pan from heat allowing crumbs to dry out.

Place apples in large pot with cover. Add water, wine, 1/4 cup sugar and lemon juice and rind. Cover pot and bring to a boil. Lower heat to medium and cook 5 minutes or until apples are just done. Drain apples in colander.

Butter 8 or 10 inch spring-form pan well and place 1/3 of the toasted bread crumbs in bottom. Arrange half the apples over the crumbs. Over the apples sprinkle the almonds, currant jelly. Arrange macaroons over jelly followed by another third of bread crumbs. On top of 2 layers of crumbs arrange other half of the apples and top with bread crumbs.

Bake cake at 425 degrees for 25 minutes. Remove from oven, cool and refrigerate it. Undo spring-form pan, remove it and decorate with whipped cream and sprinkling of toasted almonds.

12 or more servings.