Tusenbladstårta (Thousand Leaves Torte) - cooking recipe

Ingredients

6 tablespoons granulated sugar
1 cup thick applesauce
1 teaspoon lemon juice
slivered almonds
Cinnamon Pastry
3/4 cup butter or 3/4 cup margarine
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
3 -4 tablespoons ice cold water
Custard-Cream Filling
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup chilled whipping cream

Preparation

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.