Old-fashioned Danish Apple Trifle

Name: Old-fashioned Danish Apple Trifle
Yield: 8
Ingredients: 50 g Butter; 50 g Sugar; 0.25 cups Water; 1 tablespoon Lemon Juice; 100 g Breadcrumbs; 0.75 cups Double Cream; 800 g Cooking Apples; 1 teaspoon Vanilla Powder

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein5 %3 g
Carbs47 %30 g
Fat49 %14 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	247 kcal	157 kcal
Protein	3 g	1.9 g
Carbs	30 g	19.1 g
Fat	14 g	8.9 g

One serving is about 157 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Denmark

Ingredients

50 g Butter
50 g Sugar
60 ml WaterOriginal: 0.25 cups
1 tablespoon Lemon Juice
100 g Breadcrumbs
180 ml Double CreamOriginal: 0.75 cups
800 g Cooking Apples
1 teaspoon Vanilla Powder

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and reduce heat to medium-low.
Add the sugar to taste after the apples release their juices. The amount of sugar depends on the tartness of the apples and your preferred level of sweetness. Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.
Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.
Refrigerate the applesauce.
Breadcrumbs mixture:
Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.
Slowly toast the mixture as you stir with a spatula. Do not heat the mixture for too long – it only takes a short time to make.
Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.
Assembling the apple trifle:
Do not assemble the trifle until right before serving. Otherwise, the rasp will become soggy. Serve the trifle in individual small glasses or a large glass bowl.
Lightly whip the double cream.
Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again. You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.