5 lb. apples
Sugar
Lemon juice
Melted butter
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 juice 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 degrees for 30 minutes. Cool in refrigerator. Sprinkle almonds lightly with water, then sprinkle with sugar and toast at 350 degrees for 15-20 minutes or until golden. Shake pan after 10 minutes to keep almonds from sticking together. Whip cream and frost cake. Sprinkle with almonds.