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Recipe Name: Apple-boysenberry Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Water
2 Cup(s) Frozen unsweetened
boysenberries or about
1 Cup(s) Sugar
1/4 Cup(s) Passover brandy
1 Tablespoon(s) Fresh lemon juice
4 1/2 Pound(s) Golden delicious apples
about 9
peeledcored each
cut into 12 wedges
1 Passover sponge cake
2 Cup(s) Sliced Almonds, Toasted
12 Soft almon macaroons, finely
about 1 1/2 cups
6 Tablespoon(s) Unsalted margarine, melted
cooled 3/4
1/2 Cup(s) Apricot preserves
1 1/2 Cup(s) Chilled whipping cream
Additional toasted sliced
Combine first 5 ingredients in heavy large saucepan. Stir over medium
heat until sugar dissolves and syrup comes to simmer. Using slotted
spoon, transfer berries to small bowl. Add half of apple slices to
simmering syrup and cook until tender and just translucent, stirring
occasionally, about 12 minutes. Using slotted spoon, transfer apples
to sieve set over large bowl. Press apples to extract excess syrup.
Reserve syrup. Transfer apples to another bowl. Repeat cooking and
draining with remaining apples. Return berries and drained syrup to
same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups,
about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and
refrigerate. Position rack in center of oven and preheat to 350F. Coat
9-inch-diameter springform pan with 2 3/4-inch-high sides with
margarine. Crumble cake onto large baking sheet. Bake until crumbs are
dry and just beginning to color, about 15 minutes. Cool. Maintain oven
temperature. Finely grind crumbled cake in processor. Sprinkle 1/3 of
cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over.
Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix
apricot preserves and brandy in small bowl. Spread half of apricot
mixture over apples. Repeat layering with half of remaining crumbs,
almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just
begins to shrink from sides of pan, covering loosely with foil for
last 15 minutes if browning too quickly, about 45 minutes. Transfer
cake to rack. Press top firmly to compact cake. Cool cake in pan on
rack. Cover and chill overnight. (Can be prepared 2 days ahead.) Run
small sharp knife around sides of pan to loosen cake. Release pan
sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream
over top and sides of cake. Press additional almond slices onto sides
of cake. Refrigerate at least 1 hour and up to 4 hours. Cut cake into
wedges. Spoon reserved boysenberry sauce over. Serves 10 to 12. Bon
Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 5936
Calories From Fat: 2649
Total Fat: 309.2g
Cholesterol: 334.2mg
Sodium: 433.1mg
Potassium: 7573.8mg
Carbohydrates: 814.7g
Fiber: 146g
Sugar: 547.9g
Protein: 117g

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