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Ingredient
Cinnamon Spice Crunch Layer Cake
Introduce
Chef :
fenwayCinnamon Spice Crunch Layer Cake
Thus is a moist 3 layer cinnamon spice cake with a creamy light cinnamon ganache filling and frosting. There's a cinnamon sugar crunch in each layer for a burst 0f flavor!
Ingredient
6 ounces
salted butter, at room temperature
1 1/2
cuos granulated sugar
3/4 cup
room temperature sour cream
2 1/2 cups
all purpose flour
4 teaspoons
baking powder
1 tablespoon
ground cinnamon
1/4 teaspoon
nutmegl
1/2 teaspoon
ground ginger
1/2 teaspoon
salt
1 cup
mijk, room temperature
2 teaspoons
vanilla extract
8 ounce
ances cinnamon chips
3 cups
heavy whipping cream
2 teaspoons
unflavored gelatin
1/4 cup
cold water
5 tablespoons
confectioner's sugar
3 tablespoons
light brown sugar
as needed
sprinkles
Cooking instructions
* Step 1
Make Cake
* Step 2
Preheat the oven to 350. Spray 3 - 8 inch cake o ans with bakers spray
* Step 3
In a bowl whisk together flour, baking powder, cinnamob, nutmeg, ginger and salt, set aside
* Step 4
In a large bowl beat butter and sugar until light and fluffy
* Step 5
Add 3 egg whites and beat in then add remaining 3 egg whites and sour cream and blend in
* Step 6
Add milk and vanilla alternating with flour stir just until incorprated
* Step 7
Spread evenly in pans and bake 22 to 25 minutes until a toothpick comes put just clen
* Step 8
* Step 9
Make Cinnamon Ganache Frosting. Prepare this up to a day ahead to allow it to get cold
* Step 10
Have cinnamon chips in a large bowl. Heat cream until hot, pour over chips with the vanilla and stir smooth, let come to room temperature then cover and refrigerate until very cold
* Step 11
* Step 12
Make Cinnamon Sugar Crunch Glaze
* Step 13
In a bowl combine all glaze ingredients and mix together
* Step 14
When ready to assemble cake finish Cinnamon Ganache.
* Step 15
Soften gelatin in cold water for 5 minutes
* Step 16
Place in simmering water until dissolved
* Step 17
Beat cold cinnamon cream until thickened about 10 to 15 minutes adding liquid gelatin after 5 minutes. Refrigerate until thick enough to spreaf
* Step 18
Assemble Cake
* Step 19
Place one cake layer bottom up on serving plate
* Step 20
Spread with 1/2 of cinnamon sugar crunch glaze
* Step 21
Top crunch with some frosting
* Step 22
Add second cake layer, botto, up
* Step 23
Spread remaining cinnamon sugar crunch glaze
* Step 24
Then add some frosting
* Step 25
Add last top layer bottom up
* Step 26
Frost entire cake
* Step 27
Dust top with Cinnamon and sprinkles to decirate. Refrigerate at least 4 hours before slicing
* Step 28
Es
* Step 29
* Step 30
Note: if there is a photo you can click to enlarge it
Tag
salted butter at room temperature
cuos granulated sugar
room temperature sour cream
large egg whites, at room temperature
all purpose flour
Baking powder
ground cinnamon
nutmegl
ground ginger
Salt
mijk, room temperature
vanilla extract
ances cinnamon chips
heavy whipping cream
unflavored gelatin
cold water
confectioners sugar
light brown sugar
Sprinkles
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