Categories: Cakes - Frosting - Icing
Ingredients
- Butter or margarine, softened
- 1 1/2 cups blanched almonds
- 3 eggs
- 1 cup sugar
- 2 Tbsp. all-purpose flour
- 1 pkg. (3 3/4 oz.) Instant French pudding mix
- 1 cup each light cream and milk
- 1 tsp. vanilla extract
- 3 red-skinned apples
- 1/3 cup red-currant jelly
- 2 Tbsp. lemon juice
Directions
- Butter well 9’ layer-cake pan. Line with waxed paper, then butter paper. Cream 1/2 cup butter until very light and fluffy; set aside.
- Grind almonds until fine (can be done in blender, adding a few at a time); set aside.
- Beat eggs and creamed butter and ground almonds to eggs and sugar, mixing well after each addition. Stir in flour until well mixed. Pour into pan and bake in preheated 350 degree oven 30 to 35 minutes, or until cake tests done. Cool on rack. Turn out on serving plate and remove paper; cool. In mixing bowl, combine vanilla-pudding mix, cream, milk and vanilla. Beat until smooth, then chill until thick enough to spread on cake. Refrigerate while preparing apples.
- Core apples and cut in nine 1/2 inch slices.
-
Brown 3 Tbsp. butter lightly in large skillet. Add apples and saute on both sides until apples are golden and soft but still retain their shape. Cool slightly, then arrange, overlapping slices, on top of custard. Combine jelly and lemon juice in small saucepan. Put over low heat , stirring, until melted. Cool slightly, then spoon over apple slices. Serve in wedges.