1. Cinnamon Pastry:. 2. Cut butter into flour, salt and cinnamon until particles are size of small peas. 3. 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. 4. Gather pastry into a ball and set aside. 5. Custard-Cream Filling:. 6. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. 7. Cook over medium heat, stirring constantly, until mixture thickens and boils. 8. Boil and stir 1 minute. 9. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. 10. Boil and stir 1 minute. 11. Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled. 12. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture. 13. Preparing The Torte:. 14. Divide pastry into 6 equal parts. 15. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets. 16. Preheat oven to 425 degrees F. 17. Prick circles with fork; sprinkle each with 1 tablespoon sugar. 18. Bake until light golden brown, 12 to 15 minutes. 19. Cool on wire racks. 20. Mix applesauce and lemon juice. 21. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling. 22. Spread top layer with remaining filling. Garnish with almonds. 23. Refrigerate at least 2 hours before serving. ---------------------------------------------------------------------------
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