Swedish Apple Cake with Vanilla Sauce Appelkaka - unsalted butter

Method

• FOR THE APPLE CAKE: In a heavy 8 to 10 inch skillet, melt the 8 tablespoons of butter over moderate heat.
• When the foam subsides, add the bread crumbs and the sugar and cinnamon, and stir with a wooden spoon.
• Continue stirring for 3 to 5 minutes, or until the mixture is evenly but lightly browned.
• Preheat the oven to 375F.
• With a pastry brush or paper towel, spread a 1-quart mold, souffle dish or deep cake pan with the 2 teaspoons of soft butter and cover the bottom with a 1/2 inch layer of the browned crumbs.
• Pour on a thick layer of the applesauce, then another of bread crumbs, alternating until all of the bread crumbs, and applesauce are used.
• Top with a layer of bread crumbs, and dot with the 2 tablespoons of butter cut into small bits.
• Bake for 25 minutes in the center of the oven, then remove from the oven and let the cake cool to room temperature.
• Serve alone or with cold vanilla sauce.
• FOR THE COLD VANILLA SAUCE: Mix the sugar, cornstarch and salt together in a heavy 1 1/2 to 2 quart stainless steel or enameled saucepan.
• Beat the egg yolks and cream together in a bowl and pour slowly into the sugar, cornstarch and salt in the saucepan, beating constantly with a wire whisk.
• Continue to whisk over low heat until the sauce is smooth and thick, but do not let it boil.
• Remove the pan from the heat and stir in the vanilla.
• Immediately transfer the sauce to a bowl, cool, then cover with plastic wrap and chill.
• Serve the cold sauce in a sauce boat with apple cake or other suitable desserts.
• Or, spoon a little sauce over each serving of the dessert before presenting it at the table.