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Swedish Applecake with Vanilla Sauce Recipe

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This recipe for Swedish Applecake with Vanilla Sauce is from Lindvall/Forbes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
16 rusk cakes
1/4 cup sugar
1/3 cup butter
2 1/2 cup thick sweetened applesauce
1/4 cup butter
1/4 cup sifted confectioners sugar
Directions:
Directions:
Butter bottom and sides of a 1 qt. baking dish. Prepare vanilla sauce (see below). Place rusks on a long length of heavy waxed paper. Make fine crumbs with rolling pin (about 2 cups). Turn crumbs into a bowl. Stir in sugar. Melt cup butter in a saucepan over low heat. Pour butter evenly over the crumb mixture and toss lightly to coat crumbs evenly. Put 1/3 crumbs into baking dish and firmly press into an even layer on bottom and sides of baking dish. Set out applesauce and 1/4 cup butter. Spoon 1/2 applesauce into baking dish. Dot with 1/2 the butter. Sprinkle with 1/2 the remaining crumbs. Repeat layering ending with remaining crumbs. Bake at 350 F for 25 - 30 minutes. Cool completely, chill in fridge for several hours. When ready to serve, sift confectioner's sugar over top of cake to form a decorative pattern. Serve applecake with vanilla sauce.

Vanilla Sauce: 1/3 cup butter, 1/2 cup sugar, 6 egg yolks lightly beaten, 3/4 cup boiling water and 1 tsp vanilla. Cream butter until softened, add sugar gradually, creaming until fluffy after each addition, add egg yolks gradually. Add water gradually. Put mixture in top of double boiler and cook over simmering water, stirring constantly until thickened. Remove from heat and blend in vanilla. Cool, chill in fridge.

 

 

 

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