Thousand Leaves Torte Recipe

Directions:

1. Prepare Cinnamon Pastry:
2. Cut margarine 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 (1-2 teaspoons water can be added if necessary).
4. Gather pastry into a ball.
5. Divide pastry into 6 equal parts.
6. Roll each part into 7-inch circle on lightly floured cloth –covered board.
7. Place circles on to un-greased cookie sheets.
8. Heat oven to 425º.
9. Prick circles with fork; sprinkle each with 1 tablespoon sugar.
10. Bake until light golden brown, 12-15 minutes.
11. Cool on wire racks.
12. Prepare Custard-Cream Filling:
13. Mix sugar, cornstarch and salt in 1 quart saucepan.
14. Stir in milk gradually.
15. Cook over medium heat, stirring constantly, until mixture thickens and boils.
16. Boil and stir 1 minute.
17. Stir at least half of the hot mixture gradually into egg.
18. Blend into hot mixture in saucepan.
19. Boil and stir 1 minute.
20. Remove from heat; stir in vanilla.
21. Cover and cool slightly; refrigerate until completely cooled.
22. Beat whipping cream in chilled bowl until stiff; fold into filling.
23. Mix applesauce and lemon juice.
24. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
25. Spread top layer with remaining filling.
26. Garnish with sliced almonds.
27. Refrigerate at least 2 hours before serving.