---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
       5 lb Apples
            Lemon juice
            Butter or margarine; melted
   1 1/2 c  Toasted cake crumbs
     1/2 c  Currant jelly
       3 oz Mixed nuts; ground
      12    Macaroons
       3 oz Sliced blanched almonds
       1 c  Whipping cream
   Core, peel and slice apples. Season to taste with sugar and lemon juice and
   cook in small amount of water until apples are tender. Drain in large
   strainer and press to extract water. Pour melted butter into 2-inch-deep
   10-inch layer cake pan, spreading evenly in pan. Sprinkle 1/2 cup cake
   crumbs over bottom of pan. Spread half of apples over crumbs. Top with
   jelly, then nuts, then 1/2 cup more crumbs. Place macaroons in layer over
   crumbs. Top with remaining apples and cover with remaining 1/2 cup cake
   crumbs. Bake at 450F 30 minutes. Cool in refrigerator. Sprinkle almonds
   lightly with water, then sprinkle with sugar and toast at 350F 15 to 20
   minutes or until golden. Shake pan after 10 minutes to keep almonds from
   sticking together. Whip cream and frost cake. Sprinkle with almonds.
   Created by: Scandia, Hollywood  (C) 1992 The Los Angeles Times