Subject: Danish Apple Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 17 2001 - 08:16:27 EST
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F O O D F U N N Y
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Here's a true one from reader "JAZZB444":
My girlfriend and I, while living in Washington DC, decided to treat
ourselves to a four-star meal at a French restaurant in the hotel
where we had been working a seminar. We were happy to relax and enjoy
the unhurriedness of our splurge. By the time we had finished our
appetizers and our entrees arrived, I was baffled by the appearance of
what I ordered. I was staring at a plate of seafood surrounded by red
peppers and corn kernels. I asked my friend, "what did I order
again?"
She replied, "Wait, I know! Lobster with a white butter pink peppercorn
sauce." Ah, peppers and corn; it turned out the sous chef was in
charge that night and happened to be Hispanic.
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T O D A Y ' S R E C I P E
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The Danes use the word "cake" rather loosely, as this treat is not
baked. Although many baked versions of apple cake exist in Denmark,
this one is hard to beat for its simplicity and tastiness.
Danish Apple Cake
6 oz (170 g) zweiback, finely crushed (about 2 cups,
500 ml crumbs)
6 Tbs (90 ml) melted butter
2 cups (500 ml) applesauce
1 cup (250 ml) raspberry or strawberry jam
1 cup (250 ml) whipping cream
2 Tbs (30 ml) sugar
1/2 tsp (2 ml) vanilla extract
Combine the zweiback with the melted butter and spread 1/4 of the
mixture in the bottom of a 2-quart (2 L) glass serving bowl. Top with
1/2 of the applesauce. Add another layer of crumbs followed by the
jam. Top with more crumbs, the remeaining applesauce, and finish with
a layer of crumbs. Whip the cream, sugar, and vanilla and spoon onto
the cake immediately before serving. To serve, spoon into wine
glasses or dessert bowls. Serves 6 to 8.
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