Thousand Leaves Torte
|Cold butter||1 Cup (16 tbs)|
|Unsifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Ice water||4 Tablespoon|
|Sugar||2 Teaspoon (For Sprinkling)|
|Thick applesauce||1⁄4 Cup (4 tbs)|
|Vanilla cream filling||1⁄4 Cup (4 tbs) (Thick One)|
|Icing sugar||1 Cup (16 tbs)|
|Water||4 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Candied orange peel||2 Tablespoon (Or Preserved)|
|Toasted chopped almonds||2 Tablespoon (Or Crushed)|
Measure flour by shaking it down well then level off with a knife.
Cut butter into flour with 2 knives or a pastry blender.
Add ice water gradually and stir until smooth.
Wrap dough and chill for 30 minutes.
Roll out part of the dough thinly between 2 squares of floured wax paper.
Occasionally bottom and/or top paper will wrinkle.
Peel off and flour dough, replace paper and continue rolling.
Mark into a circle 8-inch diameter and cut out through dough and paper with scissors.
Press scraps into unrolled dough.
Repeat, rolling pieces of dough between squares of floured paper until you have 6 or 7 circles.
Place on ungreased cooky sheets and brush with ice water, sprinkle with sugar and prick well with a fork.
Bake at 450F until golden, about 6 to 8 minutes depending on the thinness of the dough.
Leave on wax-paper circles until cold.
Set aside the best-looking circle for the top.
To assemble, peel off wax paper and spread and stack pastry alternately with apple sauce and vanilla cream filling, or spread each circle with a little of each.
Set top circle in place and press down lightly.
Mix icing sugar with 4 1/2 teaspoons water and the lemon juice.
Spread on top.
Chill to set icing.
Whip cream until stiff with 1 teaspoon of sugar.
Decorate top edge of cake with whipped-cream rosettes, semi-circular strips of drained and dried preserved orange peel and a few toasted chopped almonds.
Chill torte and remaining whipped cream until serving time.
Cut into wedges and add spoonfuls of whipped cream.