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Ingredients
- 2 c. water
- 2 c. frzn unsweetened boysenberries or possibly (about 8 ounces) blackberries
- 1 c. sugar
- 1/4 c. Passover brandy
- 1 Tbsp. fresh lemon juice
- 4 1/2 lb Golden brown Delicious apples (about 9 medium-large), peeled,cored, each cut into 12 wedges
- 1 x Passover sponge cake (13-oz)
- 2 c. sliced almonds toasted
- 12 x soft almon macaroons finely crumbled (about 1 1/2 c.)
- 6 Tbsp. unsalted margarine melted, cooled (3/4 stick)
- 1/2 c. apricot preserves
- 2 Tbsp. Passover brandy
- 1 1/2 c. chilled whipping cream
- 3 Tbsp. sugar Additional toasted sliced almonds
Directions
- Combine first 5 ingredients in heavy large saucepan. Stir over medium heat till sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add in half of apple slices to simmering syrup and cook till tender and just translucent/soft, stirring occasionally, about 12 min. 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 liquid removed syrup to same saucepan. Boil syrup till thickened and reduced to 1 2/3 c., about 5 min. Transfer boysenberry sauce to small bowl. Cover and chill.
- 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 till crumbs are dry and just beginning to color, about 15 min. Cold. Maintain oven temperature. Finely grind crumbled cake in processor.
- Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 c. 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 mix 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 till top is golden brown and cake just begins
- to shrink from sides of pan, covering loosely with foil for last 15 min if browning too quickly, about 45 min. Transfer cake to rack.
- Press top firmly to compact cake. Cold cake in pan on rack. Cover and refrigerateovernight. (Can be prepared 2 days ahead.)
- Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 Tbsp. sugar to hard peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Chill at least 1 hour and up to 4 hrs.
- Cut cake into wedges. Spoon reserved boysenberry sauce over.
- Serves 10 to 12.
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