John Myers
Contents
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Cinnamon Cake
The perfect cinnamon cake recipe with a picture and simple step-by-step instructions.
for the ground
- 3 Eggs
- 75 Sugar
- 3 tablespoon Water
- 1 pinch Salt
- 1 packet Vanilla sugar
- 50 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder
for the first cream
- 5 sheet Gelatin
- 1 teaspoon Cinammon
- 250 g Cream
- 20 g Sugar
- 250 ml Baileys
for the second cream
- 300 g Cream
- 2 packet Vanilla sugar
- 3 sheet Gelatin
- 100 g Chopped walnuts
garnish
- 350 ĝr. Cream
- 1 packet Vanilla sugar
- 2 packet Cream stiffener
- Cocoa powder
- Walnuts
- Preheat the oven to 175 degrees, separate the eggs, beat the egg whites with salt and water until stiff. Meanwhile add sugar and a packet of vanilla sugar. Stir in egg yolks. Mix the flour, cornstarch and baking powder, sieve and fold in. Bake the dough for 25 minutes and let it cool down.
- Now cut the base in half. Place the bottom base in a cake ring. Soak 5 sheets of gelatine, whip cream with cinnamon until stiff. Squeeze out the gelatin and dissolve it in a water bath. Mix with 200 ml Baileys and add to the whipped cream. Now put this cream mixture on the lower cake base, put the second base on top and sprinkle with the rest of the Baileys.
- 3 Soak the gelatine sheet, whip the cream with vanilla sugar until stiff. Squeeze the gelatine and dissolve it in a water bath. Mix the dissolved gelatin with 2 tablespoons of cream and then add to the rest of the cream and stir in. Fold in walnuts and spread on the bottom. Chill for about 5 hours.
- Whip the cream, vanilla sugar and cream stiffener until stiff, put 1/4 of the cream in a piping bag with a star nozzle. Spread the other part of the cream on the cake. Then decorate with cream tuffs, put walnuts on the cream tuffs and dust with cocoa.
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