Tusenbladstårta (Thousand Leaves Torte)

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READY IN: 2hrs 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cinnamon Pastry:.
  • Cut butter into flour, salt and cinnamon until particles are size of small peas.
  • Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
  • Gather pastry into a ball and set aside.
  • Custard-Cream Filling:.
  • Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan.
  • Boil and stir 1 minute.
  • Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled.
  • Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
  • Preparing The Torte:.
  • Divide pastry into 6 equal parts.
  • Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
  • Preheat oven to 425 degrees F.
  • Prick circles with fork; sprinkle each with 1 tablespoon sugar.
  • Bake until light golden brown, 12 to 15 minutes.
  • Cool on wire racks.
  • Mix applesauce and lemon juice.
  • Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
  • Spread top layer with remaining filling. Garnish with almonds.
  • Refrigerate at least 2 hours before serving.
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