Apple trifle brings the nostalgia forward in most people. I remember all the times my mother was in the kitchen and making a proper sized portion together for the following day, to serve to our guests. I was fascinated by the layers and the jewel-red dollops of red currant jelly. But it is only within the last couple years that I have also begun to appreciate the taste. Perfect for summer evenings with a splash of whipped cream.
1.5 KG APPLES
1 VANILLA POD
½ DL WATER
1½ TSP. GROUND CINNAMON
100 G SUGAR
Peel the apples and remove the cores. Cut them into smaller pieces and put them in a saucepan, along with the seeds of the vanilla pod, water, cinnamon and sugar.
Cook it at medium heat until the fruit is tender, then mash the apples.
Let it cool down completely before serving
150 G ROLLED OATS
50 G BLANCHED, CHOPPED ALMONDS
50 G SUGAR
50 G BUTTER
Melt the butter on a pan and add the oats, chopped almonds and sugar.
Roast the mixture by medium heat until golden brown, without burning. Let it cool down.
12 ALMOND MACAROONS, BROKEN INTO PIECES
6 DL. HEAVY CREAM 38%
RED CURRANT JELLY
Add apple sauce, crunch and whipped on top alternately in layers, topping off with whipped cream, sprinkle with crunch, chocolate and red currant jelly.
Ether serve right away or place the apple cake in the refrigerator until serving.