iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Blackberry, Lemon, and Gingersnap Cheesecake Pudding

Ingredients:
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons heavy whipping cream
Pinch of salt
2 large eggs
3 large egg yolks
2 cups fresh blackberries (about 12 ounces)
3 tablespoons sugar
2 tablespoons limoncello
1 teaspoon finely grated lemon peel
4 ounces gingersnap cookies (about 16)
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese
Pinch of salt
Even easier: High-quality purchased lemon curd can be used in place of homemade.
Ingredient info: Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone
an Italian cream cheese
is sold at supermarkets and Italian markets.

Instructions:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.
Summer Corn Sauté with Tons of Herbs

Ingredients:
1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 teaspoon cumin seeds
6 cups fresh corn kernels (cut from about 9 large ears)
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
1/4 cup chopped fresh dill
1/4 cup chopped fresh tarragon

Instructions:
Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.
Blackberry, Honey and Yogurt Pops

Ingredients:
2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks

Instructions:
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
Grilled Monterey Sardines with Lemon and Herbs

Ingredients:
18 fresh sardines, gutted, cleaned, scaled, patted dry
1 teaspoon coarse kosher salt
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1/3 cup coarsely chopped pitted brine-cured green olives
3 tablespoons finely chopped red onion
Olive oil (for brushing)
Lemon wedges (for garnish)

Instructions:
Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
Meanwhile, prepare barbecue (medium-high heat). Combine cilantro, parsley, and lemon peel in small bowl. Mix olives and onion in another small bowl. Brush sardines lightly with oil. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.
Peach Ice Cream Pie with Amaretti Cookie Crust

Ingredients:
Nonstick vegetable oil spray
1 1/3 cups finely ground amaretti cookies (Italian macaroons) plus 1/2 cup coarsely crushed cookies
1 tablespoon sugar
2 pinches of salt
1/4 cup (1/2 stick) unsalted butter, melted
3 pounds firm but ripe peaches, halved, pitted, cut into 3/4-inch-wide wedges
1 cup (packed) plus 1 tablespoon golden brown sugar, divided
1 1/2 tablespoons fresh lemon juice
2 1/4 quarts vanilla ice cream (9 cups)
2/3 cup chilled heavy whipping cream
Even easier: Use purchased peach ice cream instead of mixing up your own.
Ingredient info: Amaretti cookies are available at supermarkets and Italian markets.

Instructions:
Preheat oven to 350°F. Coat 9-inch glass pie dish with nonstick spray. Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish. Bake until golden around edges, about 10 minutes. Cool completely in dish on rack.
Preheat broiler. Line rimmed baking sheet with foil. Coat with nonstick spray. Arrange peaches in even layer on sheet. Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes. Sprinkle 1/4 cup brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Transfer peaches and juices to bowl (leave any burned parts behind). Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves. Cover; chill until cold, about 2 hours.
Slightly soften ice cream in microwave on low power in 20-second intervals. Transfer to large bowl. Add broiled-peach mixture. Fold to incorporate peaches (peaches will break apart). Spoon about 2/3 of ice cream into cooled crust; smooth top. Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours. Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie. Freeze pie. DO AHEAD: Can be made days ahead. Cover and keep frozen.
Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form. Sprinkle coarsely crushed amaretti cookies over pie. Cut into wedges and serve with dollop of brown sugar whipped cream.
Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream

Ingredients:
1 1/4 cups all purpose flour
"3/4 cup medium-fine polenta or organic cornmeal (such as Bobs Red Mill)", 1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole-milk plain yogurt
Vanilla-Scented Plums and Blackberries
Buttermilk Ice Cream

Instructions:
Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .
Tomato Tarte Tatin

Ingredients:
1 3/4 pounds plum tomatoes (8 large)
3 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
Lightly sweetened whipped cream

Instructions:
Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
Spread butter over bottom of 9 1/2-inch diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as said, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
Serve tart warm or at room temperature with whipped cream.
Shaved Zucchini Salad with Parmesan Pine Nuts

Ingredients:
1/3 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon dried crushed red pepper, 2 pounds medium zucchini, trimmed, 1/2 cup coarsely chopped fresh basil, 1/4 cup pine nuts, toasted, Small wedge of Parmesan cheese

Instructions:
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Ingredients:
6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

Instructions:
Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
Corn Panna Cotta with Dulce de Leche

Ingredients:
1 cup whole milk, 1/3 cup sugar, 2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each, 2 cups plus 3 tablespoons heavy whipping cream, 1/4 teaspoon coarse kosher salt, 3 tablespoons water, 2 1/4 teaspoons unflavored gelatin, 1/4 cup purchased dulce de leche or caramel sauce, 6 3/4-cup ramekins or custard cups

Instructions:
Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.
Whisk dulce de leche and 3 tablespoons cream in small bowl to blend. Spoon some sauce over each panna cotta. Sprinkle a few corn kernels over each dessert (reserve remaining corn for another use) and serve.
Whole Sardines with Fresh Herbs and Crème Fraîche

Ingredients:
4 pounds fresh sardines, cleaned, boned, and filleted, 1 cup freshly squeezed lemon juice, 2 tablespoons salt, 10 cloves garlic, thinly sliced crosswise, 6 shallots, thinly sliced, 1/2 cup virgin olive oil, Leaves from 6 sprigs thyme, Leaves from 6 sprigs oregano, 1/2 cup freshly squeezed lemon juice, 1 tablespoon honey, 1 tablespoon freshly ground black pepper, 1 cup crème fraîche or sour cream for garnish

Instructions:
Lightly score each sardine crosswise on the skin side, three times per fillet. In a nonreactive bowl, combine the sardines, lemon juice, salt, garlic, and shallots. Cover and refrigerate for 2 hours. Before serving, drain the sardines, discarding the lime juice, garlic, and shallots. In a bowl, blend together the marinade ingredients. Add the sardines and gently toss. Garnish with crème fraîche.
Meatballs: The Spuntino Way

Ingredients:
"4 slices bread (2 packed cups worth)", 2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Pecorino Romano, plus about 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce

Instructions:
1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
3. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
4. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
6. Serve the meatballs 3 to a person in a healthy helping of the red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be super-extra-delicious) and use it anywhere tomato sauce is called for in this book.
Grilled Mustard Chicken with Fresh Corn Polenta

Ingredients:
6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil
5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese
"Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable
substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese thats available at many supermarkets and at Italian markets."
Small metal turkey-lacing pins

Instructions:
Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.
Tagliatelle with Fresh Corn Pesto

Ingredients:
4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves
divided

Instructions:
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
Tennessee Mountain Stack Cake

Ingredients:
21 ounces (4 1/4 cups) all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
6 ounces (1 1/2 sticks) unsalted butter
10 ounces (1 1/4 cups) superfine granulated sugar
3/4 cup molasses
2 eggs
1/2 cup buttermilk
8 to 12 cups dried apples
2 pounds (4 cups) superfine granulated sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons molasses
3 cups water
"Confectioners sugar"

Instructions:
1. Preheat the oven to 350°F and place the rack in the middle position.
2. Combine the dry ingredients in a bowl and whisk to combine. Set aside.
3. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
4. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
5. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
6. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
7. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
8. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
9. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean.
10. Slide the disks off the baking sheet onto a flat surface to cool.
11. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.
12. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.
13. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.