Kannellagkage

A magnificent cake of cinnamon-flavoured pastry layers sandwiched together with cream and almonds and topped with chocolate, Kannellagkage (kahn-eel-low-kay-yay) is more of a dessert than a teatime cake. The cake is best if it is kept overnight in the refrigerator before serving.

8 oz. butter

4 oz. silgar

8 oz. flour

2 teaspoons ground cinnamon

2 oz. dark cooking chocolate, broken into small pieces

1 tablespoon rum

10 fl. oz. double cream

3 oz. ground almonds

1 tablespoon slivered almonds

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

To make the pastry, in a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is pale and fluffy. Beat in the flour and cinnamon and, with your hands, knead the mixture lightly into a smooth dough. Shape the dough into a roll and divide it into 6 equal portions.

Roll out each portion, between two sheets of greaseproof or waxed paper, into a circle, about 8-inches in diameter.

Remove the top sheet of greaseproof or waxed paper, but leave the bottom sheet. Place the circles on baking sheets.

Place the sheets in the oven and bake for 6 to 8 minutes, or until the pastry is pale golden brown.

Remove the pastry circles from the oven but do not remove the greaseproof or waxed paper until the pastry is completely cold.

In a small saucepan, melt the chocolate and 1 tablespoon of rum over moderate heat, stirring occasionally.

Remove the pan from the heat and, with a knife dipped in hot water, spread the mixture over one of the pastry circles. Set the circle aside.

In a medium-sized mixing bowl, beat the cream with a wire whisk ‘or rotary beater until it forms soft peaks.

Gradually add the ground almonds and continue beating until the cream is stiff.

Spread the five remaining circles with the cream mixture and sandwich them together. Place the chocolate-covered circle on top and sprinkle it with the slivered almonds.

Place the cake in the refrigerator to chill until required.

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