Tusenbladstarta - Thousand Leaves Torte Recipe Card
User Reviews
5
Tusenbladstarta - Thousand Leaves Torte Recipe Card
Description
The Tusenbladstarta, or Thousand Leaves Torte, consists of thin cinnamon pastry circles baked until lightly golden with caramelized sugar on top, lending a subtle crispness and cinnamon aroma to the layers. These pastry discs form the base and structure of the cake. The filling is a custard-based cream combined with softly whipped cream, which helps provide a light and smooth texture that complements the slightly crunchy pastry. Optional raspberries or slivered almonds may add a hint of fruitiness or additional bite.
Assembly involves layering the pastry rounds with the cream mixture to build multiple layers, creating a dessert with a nice contrast between crisp pastry and velvety filling. The sugar sprinkled on the pastry rounds caramelizes during baking, enhancing the torte's flavor and texture with slight sweetness and crunch.
For serving, chilling the assembled torte is important to set the filling and blend the flavors. It can be made ahead with preparation of pastry rounds and custard in advance, though the whipped cream component should be folded in fresh. The pastry rounds can be frozen if fully cooled, allowing for convenient assembly on the day of serving.
Ingredients
Cinnamon Pastry
- ¾ cup butter salted
- 2 cups all-purpose flour sifted
- 1 tsp salt
- 1 tsp ground cinnamon
- 3-4 Tbsp water
Cream Filling
- ¼ cup sugar
- 1 Tbsp cornstarch
- ¼ tsp salt
- 1 cup milk 2% ok
- 1 egg large, slightly beaten
- 1 tsp. vanilla extract
- 1 cup whipping cream
- ½ cup raspberry optional: slivered almonds
Instructions
Make the cinnamon pastry:
- Preheat oven to 425°F
- In a large mixing bowl cut the butter in to the flour. Add the salt and the cinnamon until the mixture is the texture of small peas. Add the water, 1 Tb. at a time making sure that the liquid coats the flour. When you are finished, the pastry should almost clean the side of the bowl. You might need to add more water if the dough seems dry.
- Shape dough into a small log and divide the pastry into equal 6 parts. Roll each piece into a 7" circle (a salad plate is about the right size. There are also baking mats with various circle sizes)
- Place circles on cookie sheet, poke each round with fork, and sprinkle with 1-2 tsp. of sugar to cover. Bake for 12- 15 minutes until light golden brown. The sugar will caramelize while baking. Optional: If you have a baking torch you can caramelize the sugar more after baking.
Make the cream filling:
- In a medium sized bowl, beat one egg and set aside.
- In a 1 qt sauce pan, mix cornstarch, salt and sugar until well combined. Slowly add the milk and heat on medium, stir to combine thoroughly. Keep stirring until mixture boils. Remove from heat and cool for about 2 minutes.
- Slowly add half of the milk mixture to the egg stirring constantly. Return this mixture to the hot mixture in the pan.
- Boil and stir for 1 minute Remove from heat and add the vanilla. Stir well. Cover and refrigerate until mixture is completely cool. Tip: Pour this into a chilled bowl to speed up the chill process.
- In a large mixing bowl beat the whipping cream to the stiff peak stage and slowly fold in the cooled custard mixture.
Assemble the torte:
- Place a baked pastry circle on a round serving dish. Top with cream filling and spread with a spatula. Repeat the process until all the circles have been used. The last circle should be topped with cream and topped with either fresh fruit or sliced toasted almonds. Tip: I like to place a small about of cream on the plate to hold the bottom pastry circle in place.
Notes
- The cinnamon pastry rounds can be baked ahead and stored in the freezer up to one month, separated by parchment to prevent sticking.
- Preparing the custard filling in advance is possible; keep chilled up to three days before gently folding in freshly whipped cream for best texture.
- Pastry rounds may be baked two at a time if preferred, watching carefully to achieve light caramelization of sugar topping.
- Chill the assembled torte for at least two hours before serving to allow it to set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 113mg | 38% |
| Sodium | 542mg | 23% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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