Cinnamon Cake
by Editorial Staff
I would like to bring to your attention a surprisingly delicate cake with cinnamon and custard melting in your mouth. It is perfect not only for tea drinking, but also for family celebrations. Remember the recipe!
Cook: 2 hour
Servings: 2
Ingredients
- Butter – 150 Grams
- Egg – 3 Pieces
- Sugar – 300 Grams
- Flour – 2 Glasses (approximately)
- Sour cream – 1 Glass
- Soda – 1 Teaspoon
- Cinnamon – 1 Teaspoon (no slide)
- Milk – 1 Liter (cream)
- Starch – 60 Grams (cream)
- Sugar – 180 Grams (cream)
- Egg – 4 Pieces (cream)
- Cinnamon – 1/2 Teaspoon (cream)
Directions
- Prepare all the ingredients you need and turn the oven 180 degrees.
- Let’s start with the test. Combine eggs with sugar and beat.
- Add sour cream and softened butter.
- Add the sifted baking soda, cinnamon and flour. Stir the dough until smooth.
- Cover the form with parchment and lay out half of the dough. Transfer to the oven and bake for about 30 minutes until tender (time depends on the size of the mold and the thickness of the crust). Then bake the second cake.
- In the meantime, you can do the cream. Whisk together sugar, eggs, cinnamon and starch in a deep bowl.
- Pour the resulting mixture into boiling milk, brew the cream. Remove from heat and cool.
- Cut well-cooled cakes in half.
- Spread with cream. Do not feel sorry for the cream, then the cake will be softer.
- That’s all, the cinnamon cake is ready.
- Decorate it as desired (I sprinkled it with chopped chocolate with nuts and coconut). Send the cake to the refrigerator for at least 4 hours.
Bon appetit!
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