Zimttorte – so delicious – Quick recipes from my kitchen
This recipe will be the last sweet recipe this year. Promised! So slowly is the personal sugar household, saturated with all the cookies, stollen and chocolate.
I would like to introduce you to the Zimttorte, because it is so delicious. For many years, the Zimttorte is our favorite cake in the cold season – which begins with us on Maik's birthday in mid-September and can last through to sometimes Easter. 🙂
On Maik's personal cake hit list, this cake is in second place, right after the Bavarian cream cake, Without question, the Bavarian cream cake is very delicious, but also quite elaborate. This Zimttorte, however, is super easy to prepare, but still a treat.
The cinnamon cake consists of a simple hazelnut biscuit and is filled with cherry pudding and cream. A bite in this cake is heavenly: first you taste the nutty biscuit dough, then the sweet and sour cherries and then the creamy cream. A perfect bite, if you ask me. Since it is always difficult to eat only a bit.
And the best thing about this cake is that the preparation is really easy. The result looks more impressive than the preparation suggests.
The only thing that requires a bit of tact is halving the cake.
Halve the biscuit bottom
For this cake, I prepare the biscuit the day before because it cuts better in the middle.
To bisect the biscuit bottom there are two possibilities:
You take a long bread knife – as with the saw blade – hold it horizontally and cut the cake carefully in the middle.
The second option is to use the bread knife to cut the cake around the edge around 1 cm deep and then use a string to cut the cake. For this you put the thread around the cake in the incision, cross the ends of the thread and pull them together.
How exactly that looks can be difficult to explain in words, so I picked out a little video for you. Here's a guide: To the video biscuit-bottom share,
Personally, I use both variants, depending on how I feel like it. In the variant with the string I had my reservations the first time, but they were unnecessary – it worked perfectly. 🙂
The biscuit dough is made from hazelnut flour. Personally, I always do it myself by chopping up the hazelnuts before baking. Freshly ground, the hazelnut flour is not as dry as the purchased from the bag. Since it is not ground as finely as purchased, the cake dough still has a nice bite.
Zimttorte – so delicious
Our favorite cake in the cold season – so delicious and very easy to prepare.
Cooking time:20 minutes
Total time:50 minutes
200 g hazelnuts (either ground or whole)
130 g cane sugar (old household sugar)
1 Msp. Vanilla powder (alt. 1 Pkg. Vanilla sugar)
80 g spelled flour (old wheat flour)
1 TL baking powder
2 TL cinnamon
For the cherry filling:
1 Glass of sour cherries (760 ml with juice)
1 Pkg. Custard powder
2 TL sugar
1 TL cinnamon
200 ml of cream
Preheat the oven to 175 degrees.
If you use whole hazelnuts, chop them until a nice hazelnut flour has formed.
In a bowl you mix the eggs, the sugar, the flour, the baking powder and the cinnamon until a breezy cream is created. For this you use the mixing tips of the mixer and stir for about 5 minutes.
Then you pick up the hazelnut flour and spread the dough in a springform pan lined with baking paper.
Put the dough in the oven and bake the biscuit for about 20 minutes. To see if the dough is ready, simply press your finger on the surface. If the dough comes up immediately after printing, you can remove it from the oven.
Cools the cake completely. It is best if you prepare the dough the day before, so the cake is better to halve.
With a bread knife and / or twine you halve the cake. (Tips for halving the cake can be found above with text)
For the cherry filling, give it the cherries incl. The juice in a pot. Take 4 tablespoons of the cherry juice and put it in a small bowl.
Warm the cherries until they boil.
In the cold cherry juice you now stir the custard powder and 2 tablespoons sugar and 1 teaspoon cinnamon.
When the cherries boil, stir in the pudding mixture and boil it all up again.
Spread the cherry-pudding mixture on the bottom of the biscuit bottom and let it cool.
Once the cherries have cooled, you can beat the cream, spread on the cherries and put the top of the biscuit on the cake.
Sprinkle the cake as you like with powdered sugar.
The cake tastes best if you eat it on the day of preparation. You can only pick up the cinnamon pie for a day, otherwise the layers will shatter and soften. But to take care of you – this cake is rarely left over;)