Another interesting idea for you to exceed your guests' expectations - Multi-Layer Cinnamon Torte

Another interesting idea for you to exceed your guests' expectations - Multi-Layer Cinnamon Torte

I’m confident I perfected the chocolate cake recipe and a chocolate chip cookie recipe. The unique chocolate truffle recipe I shared, the baked rich chocolate mousse cake, the chocolate babka – they are all amazing.

But sometimes nothing is more bold than making a dessert beyond chocolate!

Cinnamon! Everyone loves cinnamon. Who can resist the smell of the cinnamon buns baking in the kitchen. Cinnamon is added in so many baked goodies to enhance their flavour.

I think it’s time we celebrate cinnamon in all its glory with the cake where cinnamon is the star ingredient, not just a flavour enhancer!

This cake is simple, relatively quick, allows some room for error, but more importantly, is absolutely impressive! Look at it!

Multiple delicious cinnamony layers filled with light delicious whipped cream in this vintage torte!

I also make a chocolate mocha version of this recipe, sadly I cannot seem to find that recipe. It will be as simple as replacing some of the flour with cocoa and adding some coffee flavour to the whipping cream. I’ll work on developing that recipe and share with you.

DifficultyIntermediate

Yields16 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

For the cake layers:
 2 ¾ cups flour
 2 tbsp cinnamon
 1 ½ cups butter, softened
 2 cups sugar
 salt
 2 eggs, straight from the fridge
For the filling:
 5 cups heavy cream, cold
 2.50 tsp vanilla
 6 tbsp granulated sugar
 salt
 chocolate shavings, optional, for garnish

1

Beat butter with sugar and a pinch of salt until light and fluffy.

2

Add eggs on low speed, one at a time until just incorporated.

3

Add flour mixed with cinnamon and a pinch of salt all at once and mix until just incorporated. Be sure to stop and scrape down the sides of your bowl. Let the mixture rest covered with the plastic wrap on the counter.

4

While the mixture is resting, cut out 10x10 inches squares of parchment paper. You will need 15-16 of them. With a pen or a pencil draw a circle around 8-9" in diameter. Flip the paper over (so that the ink does not get on a cake.) Preheat oven to 375°. I preheat the oven with 2 inverted half sheets in it. My half sheets are 17" long, so I know if I make my cake 8.5" I will be able to fit two layers on each half sheet. That will speed up the process significantly!

5

After your cake batter had time to rest and all your parchment squares are ready, divide the cake into 15-16 portions. I split the batter in half, roll each half into a log and slice around 8 even chunks from each log.

6

This is the trickiest part. The first few layers will seem impossible to spread out on your 8-9" circles. But you will quickly get a hang of it. Press down each portion to fit into the 8-9" circle drawn on your parchment. You can use a butter knife, flat side of a cup. You can also lay another piece of parchment on top and gently work the batter into a thin layer with the help of offset spatula.

7

Each layer will need to be baked for around 6-10 minutes until it's golden but NOT Burned. I suggest checking at 6 minutes as some of your cake layers may not be portioned evenly and may cook faster or longer. As mentioned above, I manage to bake 4 cake layers on top of two inverted half sheets at a time. Ensure you have plenty of counter space cleared up, as you will need to find room for all 15-16 layers to cool completely in a single layer.

8

When finished and while your layers are cooling, whip the whipping cream, vanilla, sugar and a pinch of salt to stiff peaks.

9

To assemble the cake, consider placing a small amount of whipped cream on top of the cake tray to adhere the first layer. Spread whipped cream on top of your first layer; leave ½ inch border free of cream for a more interesting presentation, as well as crunchy contrast (as the parts covered with cream will soften.) Continue with the remaining layers.

10

You should have some whipped cream left. You can pipe it in a decorative manner on top of your cake. I opted out for chocolate shavings. Chill your cake for a couple of hours before serving.

Ingredients

For the cake layers:
 2 ¾ cups flour
 2 tbsp cinnamon
 1 ½ cups butter, softened
 2 cups sugar
 salt
 2 eggs, straight from the fridge
For the filling:
 5 cups heavy cream, cold
 2.50 tsp vanilla
 6 tbsp granulated sugar
 salt
 chocolate shavings, optional, for garnish

Directions

1

Beat butter with sugar and a pinch of salt until light and fluffy.

2

Add eggs on low speed, one at a time until just incorporated.

3

Add flour mixed with cinnamon and a pinch of salt all at once and mix until just incorporated. Be sure to stop and scrape down the sides of your bowl. Let the mixture rest covered with the plastic wrap on the counter.

4

While the mixture is resting, cut out 10x10 inches squares of parchment paper. You will need 15-16 of them. With a pen or a pencil draw a circle around 8-9" in diameter. Flip the paper over (so that the ink does not get on a cake.) Preheat oven to 375°. I preheat the oven with 2 inverted half sheets in it. My half sheets are 17" long, so I know if I make my cake 8.5" I will be able to fit two layers on each half sheet. That will speed up the process significantly!

5

After your cake batter had time to rest and all your parchment squares are ready, divide the cake into 15-16 portions. I split the batter in half, roll each half into a log and slice around 8 even chunks from each log.

6

This is the trickiest part. The first few layers will seem impossible to spread out on your 8-9" circles. But you will quickly get a hang of it. Press down each portion to fit into the 8-9" circle drawn on your parchment. You can use a butter knife, flat side of a cup. You can also lay another piece of parchment on top and gently work the batter into a thin layer with the help of offset spatula.

7

Each layer will need to be baked for around 6-10 minutes until it's golden but NOT Burned. I suggest checking at 6 minutes as some of your cake layers may not be portioned evenly and may cook faster or longer. As mentioned above, I manage to bake 4 cake layers on top of two inverted half sheets at a time. Ensure you have plenty of counter space cleared up, as you will need to find room for all 15-16 layers to cool completely in a single layer.

8

When finished and while your layers are cooling, whip the whipping cream, vanilla, sugar and a pinch of salt to stiff peaks.

9

To assemble the cake, consider placing a small amount of whipped cream on top of the cake tray to adhere the first layer. Spread whipped cream on top of your first layer; leave ½ inch border free of cream for a more interesting presentation, as well as crunchy contrast (as the parts covered with cream will soften.) Continue with the remaining layers.

10

You should have some whipped cream left. You can pipe it in a decorative manner on top of your cake. I opted out for chocolate shavings. Chill your cake for a couple of hours before serving.

Cinnamon Torte
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