CINNAMON LAYER TORTE

FOR THE PASTRY LAYERS

375g unsalted butter, at room temperature, chopped

345g caster sugar

2 eggs

480g plain flour, plus extra

1½ tbsp ground cinnamon

1 tsp baking powder

FOR THE FILLING

1ltr whipping cream

55g icing sugar, sifted

1 tsp vanilla extract

YOU WILL ALSO NEED

75g dark chocolate shavings

1

Start this recipe the day before serving. Beat the butter and sugar until pale. Add the eggs, beating, then beat in the flour, cinnamon and baking powder. Form the dough into a log, wrap it in cling film and refrigerate for at least 1 hour.

2

Preheat the oven to 180°C/gas 4. You will need two baking trays and a template that is 22cm in diameter (a cake tin works well). Divide the dough into nine pieces. Lightly flour a 30cm square of baking paper, form one dough piece into a ball and press it into the middle of the baking paper, rolling it into a circle slightly bigger than the stencil. Place the stencil onto the pastry and cut around the outside, setting the trimmings aside, and place with its paper onto one of the baking trays. Repeat with the next ball of dough on the second tray.

3

Bake for 10 minutes until golden brown. Remove from the oven, set aside and repeat with the remaining dough. Use all the trimmings to make a tenth circle. Allow the discs to cool. To make the filling, whisk the cream with the icing sugar and the vanilla until soft peaks form. Set aside around a third of the whipped cream for the topping (approximately 370ml).

4

To assemble the torte, place one disc on some baking paper. Spread one-ninth of the cream right to the edge of the disc, then place the next disc on top. Repeat, stacking the discs. Spread the reserved cream over the top of the torte and decorate with the chocolate shavings. Cover with cling film and refrigerate for at least 24 hours before serving to allow the layers to soften.