French toast cake
125g packed brown sugar
1 tsp ground cinnamon
1/2 tsp vanilla powder
200g softened butter
150g granulated sugar
3 tbsp room tempered milk
1 1/2 vanilla extract or 1/2 vanilla powder
225g all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
Preheat the oven to 175 °C (350 °F)
In a small bowl, stir together brown sugar, cinnamon and vanilla powder. Set aside.
Line two 15 cm (6 inch) cake pans.
In a large bowl, beat softened butter and sugar until creamy and white.
Add the eggs, one at a time, beating well after each egg. Add the milk and beat until smooth.
In another bowl sift together flour, baking powder, cinnamon, salt and vanilla powder. Add the flour mixture to the wet mixture by "folding" it into the mixture.
Pur 1/4 of the batter in each cake pan, sprinkle cinnamon/brown sugar mixture evenly over each cake pan then top with remaining batter.
Bake for about 30 minutes or until cake tester comes out clean.
Leave the cakes to cool in the pans for 10 minutes before inverting them on a cooling rack to cool completely.
Cream cheese frosting
225g softened butter
200-225g powdered sugar
2 tsp maple extract or maple syrup
300g cream cheese
Beat softened butter until pale, add powdered sugar and beat until smooth and pale.
Add cream cheese and maple extract/maple syrup and beat until smooth.
50g cinnamon chips (If you can't find cinnamon chips in store, you can make your own like I did, you can find the recipe here)
1 tbsp heavy cream
2 tbsp maple flavored syrup, for example "pancake syrup" (not real maple syrup)
In a heat proof bowl add cinnamon chips, and heavy cream and melt it over a water bath using low heat.
Add the maple favored syrup and stir until combined. Let cool completely, it will thicken.
How to assemble cake
Take one of the cakes and pour ganache on, take half of the cream cheese frosting and top it with fresh berries, put the next cake onto the other one and repeat. Last sprinkle powdered sugar and top with some fresh mint.