Cinnamon cakes with cream
This is a recipe from genius Jamie Oliver. I saw it in one of TV programs. As usual for him, all is very fast, easy but interesting and tasty! There is dough with cinnamon inside and tender cream… Guests would be pleased. We have eaten all at once.
6 шт
portions 
Ingredients:
- Prepared non-yeasted roll-in dough – 200 g;
- Cinnamon – 1 topped tbsp;
- Egg – 1 pc;
- Sugar – 1 tbsp;
- Vanilla extract (sugar) – 1 tea spoon;
- Sour cream – 120 g;
- Lemon zest – 2 tea spoons.
Step 1
Unfreeze dough. As a rule, we can find the dough in 400-500 g packs in supermarkets. If you buy rolled dough, not leaf, make the double portion. If you have layers of dough, put the second layer to the freezer. Roll out the dough to a leaf 1-2 mm wide. Tope with cinnamon and rub it into the dough evenly.
Step 2
Turn the dough down the cinnamon and roll it over.
Step 3
Cut into 6 equal parts.
Step 4
Put each of them on the bottom and make a scone with a fist. All these manipulations are needed to spread cinnamon evenly in the dough and to get pattern effect.
Step 5
Line the bottom and walls of muffin molds with a scone shaping cups where we will put the cream in afterwards. It is not needed to grease the cups. Put into the oven pre-heated until 200 degrees for 5-7 minutes as the dough should get slightly golden.
Step 6
When baking the cups, prepare cream. Break an egg into a bowl, add sugar and vanilla extract, mix up with a fork.
Step 7
Then add sour cream and lemon zest (only yellow peel).
Step 8
Mix up with a fork until the flat mass. That’s all!
Step 9
Take the muffins out of the oven and fill them with the cream.
Step 10
Put again into the oven, again for 5-7 minutes. When taking out, the cream will be ‘shaking’. This is normal.
Step 11
Cool down the cakes and serve to the table.
Bon appetite!
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