Cinnamon Layer Cake (Kanellagkage)

By norsegal8

Ingredients

• 1/2 cup butter, at room temperature
• 1/3 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• FILLING
• 1 cup whipping cream
• 2 tablespoons cinnamon-flavored liqueur
• 2 tablespoons powdered sugar
• ICING
• 4 ounces semisweet chocolate
• 2 teaspoons butter
• 1 tablespoon hot water
• 1/2 cup slivered almonds, toasted

Details

Servings 12

Preparation

Step 1

Butter 3 8-inch round cake pans and line the bottoms with parchment or waxed paper. Butter the paper and dust the sides and bottom with flour. Preheat the oven to 425 degrees.

Cream the butter and sugar until light. Beat in the egg until the mixture is fluffy. Blend in the flour and cinnamon. Divide the mixture among the 3 prepared pans, spreading it evenly. Layers will be thin. Bake for 8 to 10 minutes until golden. Remove from the pans while hot and cool on racks completely before filling and icing.

Whip the cream until stiff. Whip in the liqueur and powdered sugar. Divide the cream between 2 of the layers, stacking them (top layer will be iced). Place in the freezer for 30 minutes while preparing the icing.

To make the icing, melt the chocolate in a bowl over hot water. Beat in the butter and hot water.

Put the top layer on the cake and pour the icing over it, smoothing it out and allowing it to drip down the sides of the cake. Decorate with almonds. Refrigerate until ready to serve