Danish Apple Layer Cake

750g cooking apples
75g sugar
150ml whipping cream
redcurrant jelly
100g digestive biscuits

Peel and core the apples, slice and cook slowly with just enough water to cover the bottom of the pan
Mash to puree and add 25g butter and the sugar, then leave to cool

Melt remaining butter in a frying pan add the biscuit crumbs and fry until golden

Arrange just before serving by making alternate layers of apples and biscuit crumbs in a glass bowl or individual dishes
Finish with a layer of crumbs
Decorate with whipped cream and top with redcurrant jelly

Lotte Peasgood