This lite dessert originated in Sweden and has alternate layers of cinnamon pastry, applesauce, and custard. Just the yummiest thing ever! It was actually even better the next day, when all the layers ran together after resting in the fridge overnight.
Here's what the Torte looks like in Betty Crocker's International Cookbook, page 314-315. I prefer Steven's addition to the top of ours:thin-sliced raw almonds and a touch of natural cane turbinado sugar to make it gleam!