675 g
cooking apples, peeled, quartered, cored, thinly sliced
4 tbsp
water
75 g
caster sugar
50 g
butter or margarine
125 g
fresh brown breadcrumbs
50 g
blanched almonds, skinned, lightly toasted, finely chopped
50 g light
brown soft sugar
150 ml
double cream
1 tbsp
cold milk
4 tsp plum
jam
Method :
Cook apples and water in covered
saucepan until soft and pulpy, watching carefully in case they stick. For and pulpy, watching carefully in
case they stick. For this reason, keep heat moderate
and stir once. If Bramley apples are used, they will
puff up in the saucepan when ready. Beat to purée with a fork, whisk or
wooden spoon. Alternatively, work to a purée in
blender or food processor. Stir in sugar and return to a
saucepan. Stir over low heat until sugar melts. Leave aside. Sizzle butter or margarine in a frying
pan. Add crumbs and fry until golden and
crisp. Stir in almonds and brown sugar. Fill 4 tumblers with alternate layers
of crumb mixture and apple purée, ending with crumbs. Whip cream and milk together until
thick. Pile equal amount over each dessert
and chill lightly in the refrigerator; about 3/4 hour. Before serving, top each with a tsp of
jam.
Also known, sometimes as Peasant Girl
with Veil, this so called cake is anything but, and is a layered dessert
made from apples and crumbs.
