CINNAMON TORTE

Cinnamon Torte image

Provided by Laureen in B.C.

Categories Dessert

Time 3h30m

Yield 20 serving(s)

Number Of Ingredients 10

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2 3/4 cups flour
2 tablespoons cinnamon
1 1/2 cups butter
2 cups sugar
2 eggs
6 cups whipping cream
2 tablespoons icing sugar
1 tablespoon vanilla
8 maraschino cherries, with stems
3/4 cup chocolate curls

Steps:

Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
preheat oven to 375.
With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
Let rest 15 minutes.
Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
Whip the cream, vanilla and icing sugar together until stiff.
Set about 1 1/2 cup aside for decorating the top of the Torte.
Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
Place a cherry on top of each rosette and sprinkler with chocolate curls.
Refrigerate 4 hours or overnight.