This is probably Denmark's most popular dessert.
2 cups dry Bread Crumbs.
1/2 cup Butter.
2 tablespoons Sugar.
2 1/2 cups sweetened.
Applesauce 1/2 pint whipping Cream.
The crumbs are best when made of dried French bread but any white bread is good. Roll or grind them very fine. Mix with the sugar. Melt the butter in a heavy skillet and stir in the bread crumbs. Stir carefully to prevent burning, until all the butter is absorbed and the crumbs are crisp and brown—this last is the secret of good AEblekage. Cool. Place a layer in the bottom of a buttered bowl; cover with a layer of applesauce. Repeat until you have several thin layers of applesauce and crumbs and all the ingredients have been used; a layer of crumbs on top. Place in the refrigerator for several hours before serving. Serve it with whipped cream and a dash of red jelly.