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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Unusal cake, something like a layered scone, best served at room temp on the day made. great with coffee or as a breakfast treat served with jam or preserves Ingredients:
12 tbs (180 ml) butter |
1 cup (250 ml) sugar |
1 egg |
3 tsp (15 ml) cinnamon |
a grating of fresh nutmeg |
1 1/2 cups (375 ml) all-purpose flour |
1 1/2 cups (375 ml) whipping cream |
1 tsp (5 ml) vanilla extract |
Directions:
1. Beat the butter until it is soft and fluffy.
2. Add 3/4 cup (180 ml) of the sugar and the egg and continue beating.
3. Add 2 tsp (10 ml) of the cinnamon, nutmeg, and flour, and beat until well mixed.
4. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10x12 inches (25x30 cm) and bake in a preheated 400F (200C) oven for 8 minutes, until lightly browned.
5. Remove from the oven and allow to cool.
6. Repeat two more times with the remaining batter.
7. Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla.
8. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat.
9. let cool
10. Spread remaining whipped cream on the top and serve immediately.
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