Apple Cake With Lemon Glaze

Name: Apple Cake With Lemon Glaze
Cook time: 12 min
Total time: 12 min
Yield: 1 cake, 8-12 serving(s)
Ingredients: 1 3/4 cups flour; 1/2 lb butter; 1/4 lb almonds, ground fine; 1/4 lb confectioners' sugar; 1 teaspoon vanilla extract; 1 cup sugar; 1 3/4 lbs apples; 1/4 cup slivered almonds; 1/2 cup chopped citron; 1/4 cup lemon juice; 1/4 cup confectioners' sugar; 2 tablespoons lemon juice; 1 tablespoon lemon zest

Submitted by veraj9170

"I love citrus and this is a fave in the summer. Origins are also Hungarian (how'd you guess?) Again, handed down to me by my grandmother. Please read entire directions first before attempting. The prep sounds complicated but if you read it you'll see it's really not and remember, it's an old recipe."

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Ready In:: 12mins
Ingredients:: 13
Yields:: 1 cake
Serves:: 8-12

ingredients

Cake
1 ³⁄₄ cups flour
¹⁄₂ lb butter
¹⁄₄ lb almonds, ground fine
¹⁄₄ lb confectioners' sugar
1 teaspoon vanilla extract
Apple Filling
1 cup sugar
1 ³⁄₄ lbs apples
¹⁄₄ cup slivered almonds
¹⁄₂ cup chopped citron
¹⁄₄ cup lemon juice
Lemon Glaze
¹⁄₄ cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

directions

Preheat oven to 375.
Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
Carefully slide them off the cookie sheet and cool.
Make your filling:.
Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.