Cinnamon Torte Recipes

CINNAMON-PEAR RUSTIC TART

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

CINNAMON TORTE RECIPE - (4.4/5)

Steps:

• 1 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. 12lace a cherry on top of each rosette and sprinkler with chocolate curls. Refrigerate 4 hours or overnight.

CINNAMON RASPBERRY TORTE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
• Mix until everything is mixed well.
• Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
• Use a fork and flatten slightly.
• Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
• Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
• Remove from the oven when the torte feels just firm and slightly springy.
• Leave in the tin to cool for approx one hour.
• Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
• Remove the cooled torte from the tin, dust with the sugar/cinnamon.
• Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.

CINNAMON TORTE

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.