Preheat the oven to 170 ° traditional heat. Whisk together the butter and sugar to obtain a creamy and light consistency. Add the eggs 1 to 1, mixing between each then the vanilla.
In another container, sift the dry ingredients: flour, baking powder, baking soda and spices. Add these dry ingredients several times to the previous mixture, alternating with the milk.
Butter and flour 4 molds 15cm in diameter (or 2 molds, you will then cut the cakes in half vertically to have the 4 slices). Pour the dough into the molds and bake for about 35 minutes - to adapt according to your oven, test the cooking using a wooden pick. Let cool on the rack and unmold. If necessary, cut the domes of each cake to have very flat levels.
For the icing, whisk together the liquid cream, mascarpone and Philadelphia and icing sugar to obtain a creamy icing. Add the vanilla and cinnamon, whisk one last time before filling a pastry bag.
For assembly: place the first slice of cake on the serving dish by "sticking" it with a knob of icing. Garnish with a layer of icing then place the second slice and so on until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Continue decorating on top with a pastry bag.
Store in the refrigerator, ideally in an airtight cover. PS: do not wait too long to eat it otherwise it will lose its softness ...
Par Lilie bakery
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