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