How to make cinnamon cake step by step

Step 1 - preparations for the cinnamon cake

• 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.
  200 g all-purpose wheat flour, 2 teaspoons baking powder, 2 teaspoons cinnamon

Step 2 - preparing the cinnamon cake

• 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.
  200 g sugar, 4 eggs
  
• 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.
  200 ml oil
  
• 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.

Step 3 - preparing the cream

• Transfer mascarpone, sugar, and cinnamon to a large bowl, pour in the heavy cream, and start mixing - initially on low speed.
  250 g mascarpone cheese, 250 ml heavy cream, approx. 50 g powdered sugar, 1 teaspoon cinnamon
  
• 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.

Step 4 - preparing the cinnamon cake

• 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.
  approx. 50 g Biscoff spread
  
• 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.