Swedish applecake with Vanilla Sauce:

16 (about 7 oz.) rusks
1/4 cup sugar
1/3 cup butter
2 1/2 cups thick sweetened applesauce
1/4 cup butter
1/4 cup sifted confectioners' sugar

Butter bottom and sides of a 1 qt. baking dish.
Prepare vanilla sauce.
Place rusks in a plastic bag and gently crush. Turn crumbs into a bowl. There should be about 2 cups crumbs. Stir in sugar.

Melt cup butter in a saucepan over low heat.
Pour butter evenly over the crumb mixture and toss lightly to coat crumbs evenly.

Put one-third of the crumbs into the baking dish and firmly press into an even layer on bottom and sides of baking dish.

Set out applesauce and 1/4 cup butter.
Spoon one-half the applesauce into the baking dish. Dot with one-half of the butter. Sprinkle with one-half the remaining crumbs. Repeat layering, ending with remaining crumbs.

Bake at 350 degrees F. for 25 to 30 minutes.

Cool completely: chill in refrigerator several hours. When ready to serve, sift confectioners sugar over top of cake to form a decorative pattern. Serve applecake with the Vanilla Sauce. 8 servings.

To form a pattern place a paper doily on top of the cake. Sift the confectioners; sugar over the doily. Carefully lift doily off the cake. the confectioners' sugar will form the decorative pattern.

VANILLA SAUCE:

1/3 cup butter
1/2 cup sugar
6 egg yolks, slightly beaten
3/4 cup boiling water
1 teaspoon vanilla extract

Cream butter until is softened.
Add sugar gradually, creaming until fluffy after each addition.
Add egg yolks gradually, blending in.
Add water very gradually.
Put mixture in top of double boiler and cook over simmering water, stirring constantly, until thickened.
Remove from heat and blend in vanilla extract.
Cool: chill in refrigerator. Makes 2 cups sauce.