Cinnamon cream gateau
- 175 gms / 6 oz soft butter
- 100gms / 3 ½ oz caster sugar
- 1 tablespoon simba mbili cinnamon ground
- 1 egg or 50 gms milk
- 215 gms /7 ½ 0z plain flour. ( First 5 oz flour ) ( 2 ½ oz flour )
- 450 ml / ¾ pint double cream
- Cocoa powder
- Preheat oven to °C / 375 °F.
- Spread oil on greased proof paper.
- Cut 9 sheets of tracing paper, into round circles using an 8-inch cake tin as a guide.
- In the large bowl, combine butter, sugar, cinnamon, milk and 5 oz flour with electric mixer. Beat ingredients until well mixed. Continue beating until light and fluffy, about 3 minutes, occasionally scraping bowl on the sides. With the spoon, stir in the remaining flour to make a soft dough.
- Using a plate knife, spread 3 tablespoon dough in a very thin layer on each cut tracing paper.
- Bake for 6 – 8 minutes until lightly browned around the edges. Cool on a wire rack for 5 minutes, then carefully remove the tracing paper from the biscuit to cool completely. You can use a new paper to cool the biscuit.
- Repeat until all biscuit are baked, to make a total of 9 biscuits.
- In a bowl, whip cream until stiff peaks form.
- Carefully place a biscuit on a cake plate and spread whipped cream.
- Layer all the biscuits as above method, ending with whipped cream on top of the last biscuit.
- Sift cocoa over whipped cream. Then, with dull edge of knife, mark 16 wedge on top of gateau.
- Refrigerate for at least 4 hours to let the biscuit soften slightly for easier cutting.
