Cinnamon Torte
adapted from recipezaar Serves 10
Cookies:
1 3/8 cup flour
1 T cinnamon
3/4 c butter
1 c sugar
1 egg
1 3/8 cup flour
1 T cinnamon
3/4 c butter
1 c sugar
1 egg
Filling:
4 c whipping cream
1/4 c powdered sugar
1 T vanilla
1/2 c chocolate curls
4 c whipping cream
1/4 c powdered sugar
1 T vanilla
1/2 c chocolate curls
1. With a mixer, beat butter and sugar until light and fluffy. Add egg with mixer running. Add flour and cinnamon a little at a time, mixing well after each addition.
2. Let dough rest 15 minutes.
3. While dough is resting, grease as many 9” layer cake pans as you have. (or line with parchment paper) and preheat oven to 375 F.
4. After 15 minutes, divide dough into 7 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
5. Bake for 8-12 minutes or until it starts to brown on the edges. Turn out of the pan and do it again until all layers are made.
6. At this point you can wrap and store these cookie layers until you are ready to use them, or go on with the assembly of the torte.
7. Whip the cream, vanilla, and powdered sugar together until stiff.
8. Set 3/4 c of cream mixture aside for the decorating the top of the torte.
9. Place a small amount of cream on the bottom of the cake plate to anchor your cake. Place your first cookie on it. Spread with cream and continue layering until all cookies and cream are gone.
10. Put the remaining whipped cream into a piping bag and do 8 rosettes on top.
11. Sprinkle with chocolate curls.
12. Refrigerate 4 hours to overnight before serving.
2. Let dough rest 15 minutes.
3. While dough is resting, grease as many 9” layer cake pans as you have. (or line with parchment paper) and preheat oven to 375 F.
4. After 15 minutes, divide dough into 7 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
5. Bake for 8-12 minutes or until it starts to brown on the edges. Turn out of the pan and do it again until all layers are made.
6. At this point you can wrap and store these cookie layers until you are ready to use them, or go on with the assembly of the torte.
7. Whip the cream, vanilla, and powdered sugar together until stiff.
8. Set 3/4 c of cream mixture aside for the decorating the top of the torte.
9. Place a small amount of cream on the bottom of the cake plate to anchor your cake. Place your first cookie on it. Spread with cream and continue layering until all cookies and cream are gone.
10. Put the remaining whipped cream into a piping bag and do 8 rosettes on top.
11. Sprinkle with chocolate curls.
12. Refrigerate 4 hours to overnight before serving.
4 comments:
I have a thing for desserts that are that pretty! I have such a hard time eating them because they look so nice!
Holy cow that looks amazing! I think I just kind of licked my computer.
This looks beautiful!
WOW, that looks sooo good!
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