Cinnamon Cake / Cimet Pita

Please scroll down for Croatian

The ultimate cinnamon & vanilla cake - great with lemon flavoured pastry cream!


Pastry


100g vegetable fat

100g caster sugar

1 egg

2 tbsp honey

300g flour

1 tsp baking powder

2 tsp cinnamon


For the sponge


4 eggs

6 tbsp sugar

6 tbsp vegetable oil

6 tbsp flour

1/2 tsp baking powder


Pastry Cream


400ml of milk

60g cornflour

80g sugar + 1 tsp vanilla sugar

150g butter, softened

juice of 1 lemon


Method


1. Firstly, mix the vegetable fat and sugar with a mixer, adding the egg and honey. Add a spoonful of flour and continue mixing until a dough forms. Sift the baking powder and cinnamon into the remaining flour and knead into the dough - add a tablespoon or two of milk if needed to make the dough smoother.



2. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Divide the dough into two equal parts and roll them out. Using two separate baking trays, place the pastries onto baking paper (22cm x 35cm) and bake for around 6 minutes. The pastry will be ready as soon as they begin to colour on the sides.


3. To make the sponge, start by whisking the eggs for a few minutes. Slowly add the sugar, one tablespoon at a time, and continue whisking until completely dissolved. Add the oil, flour, and baking powder. Bake in a baking tray lined with baking paper (22cm x 35cm) for around 12 minutes.


4. In the meantime, start preparing the cream by mixing the cornflour in 100ml of milk. Put the rest of the milk (300ml), with the sugar and vanilla, in a saucepan and bring to a boil. Whisk in the cornflour and cook over low heat until it starts to thicken, then take it off the heat.


5. Completely cover the pastry cream with cling film while it's cooling to ensure it doesn't form a milk skin. Once it has cooled, mix in the butter and lemon juice.


6. Place one pastry on a serving tray and coat with half of the cream. Top with the sponge and coat with the other half of the cream, then place the second pastry on top. The cake is best when left for a day or two. Before serving, cover with a chocolate ganache (optional).



DID YOU MAKE THIS?


Tag me on Instagram at @Smikis-Corner I love seeing what you've made or leave a comment below.



Cimet Pita

Predivna mirisna pita kao i svaka iz starih majkinih tekica


Kore

100g masti

100g šećera

1 jaje

2 kašike meda

300g brašna

1 kašičica prašaka za pecivo