STRAWBERRY & CINNAMON TORTE
Just blitz and bake to produce this fruity dessert
Provided by Orlando Murrin
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
- Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
- Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
- Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
- Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.
Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
CINNAMON TORTE RECIPE - (4.4/5)
Provided by á-44152
Number Of Ingredients 12
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 TORTE
Make and share this Cinnamon Torte recipe from Food.com.
Provided by najwa
Categories Tarts
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prheat oven to 325F, grease a 9" springform pan.
- CRUST: combine all crust ingredients in a food processor, pulse for 30 seconds.
- Roll dough out on a piece of cling film until it is 2 inches larger than the pan.
- Slide your hands carefully under the film, and quickly flip the dough onto the pan.
- Remove the clingfilm, push any parts of the dough that broke into place.
- In a large bowl, combine the butter and sugar, mix until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine almonds, cinnamon, flour and nutmeg.
- Combine milk and vanilla.
- Add alternately to the butter mixture.
- Pour over the crust and bake for 40 minutes.
- Turn heat down to 300 and bake until done, about 20 minutes.
- Cool and dust with confectioners sugar.
Nutrition Facts : Calories 455.6, Fat 29.6, SaturatedFat 16.9, Cholesterol 155.6, Sodium 212.9, Carbohydrate 42.7, Fiber 1.2, Sugar 25.5, Protein 6.3
CINNAMON CHOCOLATE TORTE
Make and share this Cinnamon Chocolate Torte recipe from Food.com.
Provided by JillAZ
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Line three 9 inch cake pans with parchment paper. Set aside.
- In a large bowl, beat 1-1/2 cups butter with 1-1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
- In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
- Divide dough into 8-9 equal portions.
- Spread one portion in each pan.
- Bake for 8-12 minutes or until golden brown.
- Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
- When all cookies are baked and cooling, prepare filling.
- Filling:.
- In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
- In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
- Fold sour cream mixture into whipped cream mixture.
- To assemble:.
- Arrange one cookie on a cake plate; spread with about 1/9 of filling. Keep layering cookies and filling finishing with filling. Garnish with a pile of chocolate curls.
- To freeze: Freeze on a cardboard cake circle you can purchase at a baking supply store. Layer as above and then insert a few toothpicks in the top to hold the plastic wrap off the top of the torte.
- Wrap in plastic and then in foil. Label and freezer for up to 2 months.
- To serve:.
- Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
- To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.
Nutrition Facts : Calories 642.5, Fat 42.6, SaturatedFat 26.4, Cholesterol 140.3, Sodium 205.5, Carbohydrate 62.7, Fiber 2.8, Sugar 33.6, Protein 7.2
CINNAMON RASPBERRY TORTE
Lovely dessert, it will not rise high like a cake and the top will look a bit rustic. The sauce and cream/yogurt are both optional, but for a dinner party I would recommend you serve it with those two. Reserve a few raspberries for serving too.
Provided by PetsRus
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 405.6, Fat 24.5, SaturatedFat 3.4, Cholesterol 26.4, Sodium 401.7, Carbohydrate 42.7, Fiber 6.5, Sugar 22.2, Protein 7.2
CINNAMON TORTE
This is one of my favorite recipes. If you like cinnamon you will love this recipe. It's very elegant so it's great for a dinner party. It's a lot of work making the cookie layers, but you can do it days in advance. Assembling the Torte its self does not take long. You will a need to assembly the torte at least 4 hours ahead or overnight and refrigerate it.
Provided by Laureen in B.C.
Categories Dessert
Time 3h30m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 532, Fat 40.9, SaturatedFat 25.4, Cholesterol 155.6, Sodium 132.9, Carbohydrate 39, Fiber 0.9, Sugar 23.4, Protein 4
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