Danish Apple Cake

• 1 kilogram (2 pounds) Granny Smith apples
• 90 grams (3 ounces) butter
• sugar to taste
• 2 cups (4 ounces) fresh breadcrumbs
• 3 tablespoons sugar
• 1/2 cup (4 fluid ounces) cream, whipped
• red currant jelly (or jam)

1. Peel, core and thinly slice the apples.
2. Put into a stainless steel or enamel pan with a little water.
3. Cover and cook gently until soft, then puree.
4. Stir in 1 tablespoon of butter and enough sugar to taste.
5. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden.
6. Allow to cool.
7. Just before serving, arrange alternate layers of apple puree and crumbs in a serving dish or individual bowls.
8. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.

kilogram, butter, sugar, fresh breadcrumbs, sugar, cream, red currant

Taken from www.epicurious.com/recipes/food/views/danish-apple-cake-107120 (may not work)