Friday, April 3, 2009

Cinnamon Torte

It's torte time in ProStart land, and I wanted to do something a little different. This torte has layers similar to thin snickerdoodles and cool whip. I changed the original measurements to how we had to change it how we went. The filling wasn't sweet enough, there was WAY too much of it, and if you really made this with all 30 layers, as it recommends, it would be about up to my knee. The recipe below will give you a more manageable amount of everything.

Cinnamon Torte
adapted from recipezaar Serves 10

1 3/8 cup flour
1 T cinnamon
3/4 c butter
1 c sugar
1 egg

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.