Moist Cinnamon Cake
Ingredients
Instructions
Grease the baking pan with butter and sprinkle with breadcrumbs or wheat flour - you can also line it with baking paper.
Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat).
Sift together the flour, baking powder, and cinnamon through a sieve.
Beat together the eggs and sugar with a mixer on high speed - mix for several minutes until the mixture is very fluffy and pale in color.
To the beaten eggs, gradually add the sifted flour and mix on low speed.
Also, alternately add the oil in portions - mix briefly - just until combined.
Pour the batter into the prepared pan.
Place in the hot oven and bake for about 40-45 minutes - until a wooden skewer comes out clean.
After baking, cool the cake.
Slice the cake into two layers of roughly equal thickness - you can also trim off the slightly domed top to get more even layers.
You can eat the trimmed top yourself :) or finely crumble it and use the crumbs for cake decoration.
Transfer mascarpone, sugar, and cinnamon to a large bowl, pour in the heavy cream, and start mixing - initially on low speed.
Once the mixture starts to become more uniform, increase the mixer speed to maximum and mix until you achieve a thick and stable cream – for me, this took about 2.5 minutes.
You can also check the taste of the cream; if it's not sweet enough for you, you can sweeten it with powdered sugar and mix briefly again.
Place the bottom layer of cinnamon cake on a cake stand or a flat plate.
If desired, you can lightly moisten it, though there's no real need as the cake is moist on its own.
Spread approximately 1/2-2/3 of the cream and level it. If you want the cake to look attractive, you can reserve some cream in a piping bag fitted with a star tip and pipe the cream around the edge.
Briefly heat the Biscoff cream until it becomes liquid (e.g., in the microwave), let it cool slightly, and pour it over the cinnamon cream.
Place the second layer of cinnamon cake on top of the cream.
Spread the remaining cream over the top of the cake.
You can also now sprinkle the top of the cake with crumbs from the trimmed cake.
After preparation, it's best to chill the cake for about 2 hours in the refrigerator for the flavors to "meld", but you can also serve it immediately.
A glass has a capacity of 250 ml.
See the notes below the recipe for possible substitutions or recipe tips.
The recipe video is in Polish, but you can watch it to see the step-by-step process.
