Finally, we made a light and delicious cinnamon whipped cream
for our frosting. Don’t forget to chill your bowl and whisk attachment in
advance so that your heavy cream will cooperate! Whip until stiff peaks form.
*Because of the mascarpone filling and whipped cream
frosting, you’ll want to keep this cake refrigerated until close to serving
time.
INGREDIENTS
FOR THE CAKE
- 1 1/2 sticks (170g) unsalted butter, slightly softened
- 2 cups (400g) sugar
- 4 eggs
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off)
- 2 teaspoons (8g) baking powder
- .......................................................
- .............................................................
full recipe : www.mycakeschool.com