Snickerdle cake is named after the very popular self-titled in America, but with almost unknown cookies. Cookie itself incredibly simple, and its highlight is just sprinkling sugar with cinnamon, which gives an amazing, beloved by many taste and the aroma. And the word Snickerdle is unlikely to have any serious meaning, and most likely another bizarre name of those who come up with creative Americans who are very fond of inventions sweets. Cake cakes are baked from the same dough as Sneakerdoodle cookies, and layered with butter cream, sprinkled with sugar cinnamon. Very simple, but tasty and hearty cake with warm cinnamon aroma, which is nice to treat yourself to cold winter вечерами. 
Time: 3hour. Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 165 gr. butter, room temperature + a little for lubrication molds
- 2.5 tbsp. flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp fine salt
- Protein 6 large eggs
- 1 tbsp. whole milk, room temperature
- 1 tbsp. l vanilla extract
- 1.5 tbsp. Sahara
- Pinch of Tartar
Butter cream
- 3/4 Art. + 1 tbsp. l Sahara
- A pinch of fine salt
- Protein 6 large eggs
- 450 gr butter, cut into pieces of 4 cm., room temperature
- 1.5 tsp ground cinnamon
- 0.5 tsp vanilla extract
Recipes with similar ingredients: butter, flour varieties, cinnamon, eggs, milk, vanilla extract, sugar, wine a rock
Recipe preparation:
- Bake cakes: Preheat oven to 175 ° C. Grease two forms for cake layers with a diameter of 22 cm. and lay on the bottom baking paper.
- In a medium-sized bowl, whisk the flour, baking powder, cinnamon and salt. In another bowl, beat egg white, milk and vanilla. In a large bowl with a mixer at a moderately high speed beat butter and sugar until light and airy. Add about a third of the flour mixture and mix thoroughly on moderately low speed. Then add a third of the egg-milk mixture and keep mixing at a moderately low speed, at Necessarily scraping the dough from the walls of the bowl. Repeat the same with the remaining flour and egg mixture, ending with flour. Pour the dough evenly into prepared forms and bake 25-30 minutes to the cake is springy when pressed on, and a toothpick inserted into the middle of the cake, came out dry. Place the cakes in the molds on the wire rack and cool completely.
- Prepare an oil cream: In a saucepan, on which you can put a bowl of a stationary mixer on top, pour some water and bring to a boil.
- In the bowl of the mixer, put 3/4 tbsp. sugar, tartar, salt and egg whites and mix by hand. Place a bowl over boiling water and beat until the mixture is warm to the touch and sugar completely dissolve. Rearrange bowl to mixer with nozzle whisk and beat at a moderately high speed until the mixture it cools down and stable peaks are not formed, 10-15 minutes.
- Add butter a couple of slices at a time, alright stirring after each addition. After you intervene all butter, continue to beat at a moderate high speed. Mixture will fall and look curled up. Keep whipping until homogeneous creamy consistency. Stir in 1 tsp. cinnamon and vanilla.
- In a small bowl, mix the remaining 1 tbsp. l sugar and 0.5 hours l cinnamon.
- Assembly: Cut each cake in half horizontally, so that you get three round cakes (set aside one of the bottom parts of cake for the top layer). Put 1 circle on the stand for cake or serving dish and spread on it about 1 tbsp. cream to the edge. Sprinkle sugar with cinnamon. Exactly also lay out 2 more layers of cakes, cream and sugar with cinnamon. Cover the cake with the last cake (bottom side up). Cover with the remaining cream and sprinkle with the remaining sugar cinnamon. Allow the cake to infuse for at least 1 hour, then chop and serve.
