Cinnamon cake filled with sweet egg cream Recipe

A cake with excellent presentation aromatized with cinnamon, filled with a very tasty and creamy sweet egg cream.

Cinnamon cake filled with sweet egg cream on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

● Eggs
● Dark brown sugar
● Cinnamon powder
● All-purpose flour
● Vanilla extract
● Baking powder
● Granulated sugar
● Water
● Egg yolks
● Lemon peel
● Cinnamon stick

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CINNAMON CAKE FILLED WITH SWEET EGG CREAM

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with flour.

Step 2: Beat the eggs and the brown sugar until a creamy mixture. Add the cinnamon and the vanilla extract and beat for 2 to 3 minutes. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.

Step 3: Pour the mixture into the prepared pan and bake about 25 minutes.

Step 4: Turn off the oven, unmold and let cool to room temperature.

Step 5:
For the filling: In a bowl, whisk the egg yolks.

Step 6: In a saucepan, add the sugar, water, lemon peel and the cinnamon stick. Stir and place the pan over low heat until starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).

Step 7: Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture. Pour in a saucepan together with the cinnamon stick and place over low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.

Step 8: Turn off the heat, remove the cinnamon stick and let cool a little.

Step 9: Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet. Cover with the top slice of the cake and serve.

Cinnamon cake filled with sweet egg cream | Food From Portugal

TIPS FOR CINNAMON CAKE FILLED WITH SWEET EGG CREAM

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Cinnamon cake filled with sweet egg cream

A cake with excellent presentation aromatized with cinnamon, filled with a very tasty and creamy sweet egg cream.

5.00 from 1 reviews

PRINT RECIPE

Category: Breakfast, Cakes, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time: 30 m

Cook Time: 35 m

Total Time: 1:20 h

Ingredients

For the cake:

5 medium eggs
150 grams (1 cup) dark brown sugar
1 tablespoon cinnamon powder
100 grams (3/4 cup) all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder

For the filling:

100 grams (1/2 cup) granulated sugar
100 ml (1/2 cup) water
5 egg yolks
1 lemon peel
1 cinnamon stick

Directions

For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and dust with flour.
In an electric mixer, beat on medium speed the eggs and the brown sugar until a creamy mixture. Add the cinnamon and the vanilla extract and beat for 2 to 3 minutes. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
Turn off the oven, unmold and let cool to room temperature.
For the filling:
In a bowl, whisk the egg yolks.
In a saucepan, add the sugar, water, lemon peel and the cinnamon stick. Stir and place the pan over low heat until starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).
Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture. Pour in a saucepan together with the cinnamon stick and place over low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
Turn off the heat, remove the cinnamon stick and let cool a little.
Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet. Cover with the top slice of the cake and serve.
Note: Watch here the sweet egg cream video.