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Parve
Medium
1 Hour, 30 Minutes
Diets 
This cake is incredibly delicious, like eating a cinnamon bun in a cake form. Be sure to make it and freeze right away, or it will be gone before Yom Tov!
12 eggs
2 cups sugar
1 tablespoon lemon juice
1 and 1/2 tablespoons vanilla sugar
1 cup orange juice
1/2 cup oil
2 cups flour
2 teaspoons baking powder
2 teaspoons Gefen Cinnamon
1/2 cup brown sugar
1 teaspoon Gefen Cinnamon
7 and 1/2 tablespoons Gefen Confectioners’ Sugar
3 tablespoons brown sugar
1 and 1/2 tablespoons Gefen Cinnamon
1 and 1/2 teaspoons vanilla extract
1 and 1/2 tablespoons hot water
1 non-dairy whip topping
2 (8-ounce) containers parve cream cheese
2/3 cup Gefen Confectioners’ Sugar
1 stick margarine
3/4 cup brown sugar
1 cup flour
1 tablespoon vanilla sugar
drop of Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
Beat the eggs and sugar well. Slowly add the rest of the ingredients and beat gently until well combined.
Divide the batter evenly onto the prepared cookie sheets.
Mix the cake topper ingredients and sprinkle over the cakes.
Bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool.
In a small bowl, mix together all the ingredients. Spread the glaze on top of both cakes and freeze. Reserve about one tablespoon for cake topping.
Beat the whip until stiff and add the remaining ingredients. Mix lightly until just combined.
Mix together all the ingredients in a bowl.
Pour into a lined cookie sheet and bake at 350 degrees Fahrenheit for about 15-20 minutes, mixing it every few minutes.
Spread the cinnamon sugar glaze over both cakes and freeze for a bit.
Spread half of the cream cheese frosting over one cake.
Place the other cake on top and spread the rest of the cream cheese frosting.
Generously sprinkle the crumbs on top to cover the cream cheese frosting, drizzle the remaining cinnamon sugar glaze over the crumbs.
Freeze solid before cutting.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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