Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming.
One of the ‘oldies’, this ‘apple cake’ is the kind of dessert that was traditionally made by your grandmother for your daily or weekly visits to her house. We have almost as many apple trees in Denmark as people, therefore we are extremely creative with this wonderful fruit, using apples for both sweet and savoury dishes. My great-greatgreat- great-great- grandfather in fact planted the first apple trees on Tåsinge, the island that I come from. It’s a good idea to make a double portion of the apple purée, as this can also be used for an apple and bacon topping on an open sandwich, or as an accompaniment for pork chops.
For the apple puree:
1kg (2¼lb) cooking apples, peeled, cored and cut into chunks
160g (5¾oz/¾ cup) raw cane sugar
2 tbsp vanilla sugar
1 vanilla pod (bean), cut into 5 pieces
pinch of cinnamon
300ml (10fl oz/1¼ cups) water
For the ‘cake’:
200g (7oz) amaretti cookies (almond macaroons)
300ml (10fl oz/1¼ cups) whipping cream
4tbsp redcurrant jelly
Place the apples in a large lidded saucepan with the sugar, vanilla sugar, vanilla pod (bean), cinnamon and the measured water – ensuring there is enough water to just cover the apples.
Over a medium heat, bring to the boil, then turn down the heat, add the lid and simmer for 30 minutes. Remove from the heat, leave to cool, then remove and discard the vanilla pod (bean) pieces.
Remove and reserve most of the water, then blend the apple mixture in a blender or food processor until thick and smooth, adding a little more of the water if needed.
Crush the amaretti cookies – you can use a mortar and pestle, or place in a sealed plastic bag and crush with a rolling pin. Whisk the cream until it is stiff and smooth.
Put a layer of the crushed amaretti cookies in the bottom of a small jam (jelly) jar. Add a thick layer of the cold apple purée, another layer of the amaretti cookies, another layer of apple and then a final layer of the amaretti cookies. Finally add a layer of the whipped cream and a dollop of the redcurrant jelly. Repeat with the rest of the jars and serve immediately.
Cook Yourself Happy by Caroline Fleming.
Published by Jacqui Small, an imprint of The Quarto Group.
Photography by Lisa Linder.