4 med. cooking apples (Granny Smith)
2 c. water
Vanilla wafers or bread crumbs
1/2 c. granulated sugar
2 tbsp. lemon juice

CAKE BATTER:

3 eggs, separated
2/3 c. granulated sugar
2/3 c. all-purpose flour
1/2 c. butter, soft
1/2 c. blanched almonds

ICING:

2/3 c. powdered sugar
2 to 3 tbsp. hot water
2 tsp. cream or milk
1 tsp. almond extract

Pare apples, cut in halves with a melon baller, scoop out the seedy centers. In a saucepan, bring to a boil 1/2 cup sugar, water and lemon juice. Add apples; simmer 8 minutes or until apples are just tender. Drain apples. Butter an 8 inch square pan, dust heavily with crumbs. Place apples, cut side down in pan. In a clean dry bowl, whip the egg whites until stiff; set aside. In another bowl, cream butter and 2/3 cup sugar. Add egg yolks, almonds and flour, mix until smooth dough will be stiff. Mix in beaten egg whites until smooth. Spread batter over apples. Bake at 350 degrees for 25 to 30 minutes. Mix together icing ingredients. Drizzle over hot cake. Serve warm.