Core, peel and slice apples. Season to taste with sugar and lemon juice and cook in small amount of water til apples are tender. Drain in large strainer and press to extract water. Pour melted butter into a 2 inch deep 10 inch layer cake pan, spreading evenly in pan. Sprinkle 1/2 cup cake crumbs over bottom of pan.
Spread half the apples over crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Put macaroons in layer over crumbs. Top with remaining apples and cover with remaining 1/2 cup cake crumbs. Bake at 450 for 30 minutes. Cool in refrigerator.
Sprinkle almonds lightly with water, then sprinkle with sugar and toast at 350 for 15 to 20 minutes or til golden. Shake pan after 10 minutes to keep almonds from sticking together. Whip cream and frost cake. Sprinkle with almonds.