Cinnamon Cream Torte Recipe
Cinnamon Cream Torte is a deadly combo of margarine or butter, sugar, ground cinnamon, egg, all-purpose flour, cream and cocoa. Cinnamon Cream Torte is a mouth watering dessert. I bet clubbing this Cinnamon Cream Torte with your favorite accompaniment would be incredible!
Ingredients
3/4 cup butter or margarine softened
1/2 cup sugar
1 tablespoon ground cinnamon
1 egg
1 1/2 cups all-purpose flour
2 cups heavy or whipping cream
Cocoa
Directions
1. Tear 9 sheets of waxed paper, each about 8 1/2 inches long. On 1 sheet of waxed paper, trace bottom of 8-inch round cake pan. Evenly stack all the waxed paper with the marked sheet on top. With kitchen shears, cut out rounds.
2. Into large bowl, measure butter or margarine, sugar, cinnamon, egg, and 1 cup flour. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes or until light and fluffy, occasionally scraping bowl. With spoon, stir in remaining 1/2 cup flour to make a soft dough.
3. Preheat oven to 375°F. With damp cloth, moisten 1 large or 2 small cookie sheets. Place 2 waxed-paper rounds on large cookie sheet, or 1 on each small cookie sheet. With metal spatula, spread 1/4 cup dough in very thin layer on each circle. Bake 6 to 8 minutes, until lightly browned around the edges.
4. Remove cookie sheet to wire rack; cool 5 minutes. With pancake turner, carefully remove cookie, still on waxed paper, to wire rack to cool completely. Allow cookie sheet to cool before spreading waxed-paper rounds with more dough. (The more cookie sheets you have the faster you can bake the cookies.) Repeat until all dough is baked. Makes 9 cookies. Stack cooled cookies carefully on flat plate; cover with plastic wrap and store in cool, dry place.
5. Early in day, in large bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form.
6. Carefully peel off paper from 1 cookie; place on cake plate; spread with about 1/2 cup whipped cream. Repeat layering until all cookies are used, ending with whipped cream.
7. With small strainer, lightly sprinkle cocoa on top of whipped cream. If you like, with dull edge of knife, mark 16 wedges on top of cake. Refrigerate at least 4 hours to let cookies soften slightly for easier cutting.
2. Into large bowl, measure butter or margarine, sugar, cinnamon, egg, and 1 cup flour. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes or until light and fluffy, occasionally scraping bowl. With spoon, stir in remaining 1/2 cup flour to make a soft dough.
3. Preheat oven to 375°F. With damp cloth, moisten 1 large or 2 small cookie sheets. Place 2 waxed-paper rounds on large cookie sheet, or 1 on each small cookie sheet. With metal spatula, spread 1/4 cup dough in very thin layer on each circle. Bake 6 to 8 minutes, until lightly browned around the edges.
4. Remove cookie sheet to wire rack; cool 5 minutes. With pancake turner, carefully remove cookie, still on waxed paper, to wire rack to cool completely. Allow cookie sheet to cool before spreading waxed-paper rounds with more dough. (The more cookie sheets you have the faster you can bake the cookies.) Repeat until all dough is baked. Makes 9 cookies. Stack cooled cookies carefully on flat plate; cover with plastic wrap and store in cool, dry place.
5. Early in day, in large bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form.
6. Carefully peel off paper from 1 cookie; place on cake plate; spread with about 1/2 cup whipped cream. Repeat layering until all cookies are used, ending with whipped cream.
7. With small strainer, lightly sprinkle cocoa on top of whipped cream. If you like, with dull edge of knife, mark 16 wedges on top of cake. Refrigerate at least 4 hours to let cookies soften slightly for easier cutting.
