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Æblekage is an easy Danish dessert made from layers of applesauce and toasted crumbs.
Æblekage is an easy Danish dessert made from layers of applesauce and toasted crumbs.

Æblekage: A Crummy Dessert

Nov 21, 2013



Do you know what’s been keeping me up at night lately? Believe it or not — bread crumbs. No, I haven’t been snacking in bed — my worries are a product of a “waste not, want not” lifestyle. Over the last year, my husband and I have managed to accumulate an indecent amount of dried bread. I’d be ashamed to tell you how much we have. Some of it goes in Mike’s favorite hamburger mixture, some of it gets used in bread pudding, but a few crumbs scattered here and there really don’t put a dent in the problem. 

I’d like to ask you all for advice, but I suspect that a bread crumb avalanche is not something most people have to worry about. So instead, I’m turning to my ethnic heritage for a way to chip at the problem.

Up in Viborg, they often serve æblekage as a dessert for their annual Taste of Denmark dinner. Æblecake means “apple cake” in Danish, but there’s no cake involved here. This dessert consists of layers of toasted, sweetened bread crumbs, applesauce and a generous dollop of whipped cream. It’s an ideal dessert for frugal people, it’s easy to make and it tastes pretty good, too.


 

Æblekage

Adapted from Delectably Danish: Recipes and Reflections by Julie Jensen McDonald

2 cups crumbs
1 tablespoon sugar
1/2 cup butter
2 1/2 cups applesauce
1 cup whipping cream
2 tablespoons sugar
Red jelly or jam (optional)

Place crumbs, butter and 1 tablespoon sugar in a pan and cook until crumbs are brown. Add a layer of crumbs to the bottom of a glass serving dish, followed by a layer of applesauce. Repeat until you run out of ingredients.

Whip cream together with two tablespoons of sugar and spread it atop the crumb-applesauce concoction. If you’re feeling fancy, dot the top with red jelly or jam.

Refrigerate if you want a soft dessert, or serve immediately if you like your crumbs crunchy.

Comments

02:37 pm - Thu, November 21 2013
Heidi said:
This looks like something even I can make!
01:50 pm - Sat, November 30 2013
Rachel said:
I need to find myself a bunch of breadcrumbs & make this ASAP!
01:39 pm - Mon, March 17 2014
Lise said:
This dessert is awesome, and it's not just in Viborg they make it, it's all over Denmark a very loved dessert. Like the pebernødder, it can start a discussion/argument, because everyones mom or grandmother makes the best sweetened breadcrumbs for it ;) MY mom makes it with nuts and uses a lot of real vanillabeans for the applesauce as you call it (apples boiled with a bit of sugar and vanilla and mashed). Thanx for sharing.
05:19 pm - Mon, June 9 2014
Edith Howland said:
I think this is what I have been looking for. My mother was Danish, Born in Denmark. Didn't leave me this recipe. Thank You. Edith
05:33 pm - Thu, January 22 2015
Karen Gladen said:
My mother was first generation American Danish. Throughout my childhood, she would make this dish, but my siblings and I couldn't say the name correctly, so we lovingly referred to it as "apple crap". We all loved it, but none of us ever thought to ask her for the recipe - she just made it from memory and now she is gone. Thank you for posting this!!

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