Tusenbladstårta (thousand Leaves Torte)
Total Time: 2 hrs 30 mins
Preparation Time: 2 hrs
Cook Time: 30 mins
Ingredients
- Servings: 12
- 6 tablespoons granulated sugar
- 1 cup thick applesauce
- 1 teaspoon lemon juice
- slivered almonds
- 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
- 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
Recipe
- 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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