Combine kickoff 5 ingredients in heavy large saucepan. Stir over medium
heat until sugar dissolves and syrup comes to simmer. Using slotted
spoonful, transfer berries to small stadium. Add half of apple slices to
simmering syrup and cook until tender and just translucent, stirring
occasionally, some 12 proceedings. Using slotted spoonful, transfer apples
to sieve set over large trough. Press apples to extract excess syrup.
Reserve syrup. Transfer apples to another stadium. Repeat cooking and
draining with remaining apples.

Return berries and drained syrup to same saucepan. Boil syrup until
thickened and reduced to 1 2/3 cups, around 5 transactions. Transfer
boysenberry sauce to small bowlful. Cover and refrigerate.

Position rack in center of oven and preheat to 350F. Coat
9-inch-diameter springform pan with 2 3/4-inch-high sides with
oleo. Crumble cake onto large baking rag. Bake until crumbs
are dry and just beginning to semblance, roughly 15 transactions. Nerveless. Maintain
oven temperature. Finely grind crumbled cake in processor.

Disperse 1/3 of cake crumbs in bottom of prepared pan. Disperse 2/3
cup almonds over. Disperse 1/3 of macaroons over. Top with half of
apple slices. Mix apricot preserves and brandy in small roll. Spread
half of apricot mixture over apples. Repeat layering with half of
remaining crumbs, amygdalae, macaroons and marge. Press top firmly
to compact patty.

Place cake on baking rag. Bake until top is golden and cake just
begins to shrink from sides of pan, covering loosely with foil for
conclusion 15 minutes if browning too quick, almost 45 proceedings. Transfer
cake to torment. Press top firmly to compact bar. Cool cake in pan on
wrack. Cover and chill overnight. (Can be prepared 2 days forwards.)

Run small sharp knife around sides of pan to loosen patty. Release pan
sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream
over top and sides of patty. Press additional almond slices onto sides
of patty. Refrigerate leastwise 1 hour and up to 4 hours.

Cut cake into wedges. Spoonful reserved boysenberry sauce over.

Serves 10 to 12.