cls April 30th

Additional toasted sliced almonds
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 the
apple slices to simmering syrup and
cook until tender and just translucent,
stirring occasionally, about 12 min-
utes.
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 refrig-
erate.
Position rack in center of oven and
preheat to 350 degrees. Coat a 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 proces-
sor.
Sprinkle 1/3 of cake crumbs in the
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 the 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
up to 2 days ahead.)
Run small sharp knife around sides
of pan to loosen cake. Release pan
sides. Whip cream and 3 tablespoons
of sugar to firm peaks. Spread cream
over top and sides of cake. Press addi-
tional 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
pieces.
Serves 10 to 12. L

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4/2
1999

Detroit Jewish News 101