Method

• 1.
  For pastry layers, beat butter and sugar in an electric mixer until pale and creamy. Add eggs one at a time, and beat well.
• 2.
  In a bowl, combine flour, cinnamon and baking powder, then add to butter mixture in 3 lots, gently beating to just combine after each addition. You’ll have a very soft dough. Form dough into a log, wrap it in plastic wrap and refrigerate for at least 1 hour.
• 3.
  Preheat oven to 180°C and make a 22cm-diameter stencil or use a springform tin for a guide. Remove dough from fridge and divide into 9 pieces.
• 4.
  Work with one piece at a time, returning the rest to the fridge to keep cold. Lightly flour a 30cm square of baking paper. With a floured hand, form dough into a ball and press into the middle of the baking paper. Using a rolling pin dusted in flour, roll dough out to a round slightly bigger than the stencil. Place stencil on pastry and, using a small knife, trim to stencil. Remove stencil, set trimmings aside, and place baking paper together with dough on a baking tray. Repeat with the next ball of dough and place either next to the first one on the baking tray (if it fits) or on a second tray.
• 5.
  Bake for 15 minutes or until deep golden brown. Remove from oven, set pastry discs aside still on baking paper and repeat with remaining dough. Use all the trimmings to make a 10th round. Allow pastry discs to cool.
• 6.
  For filling, whisk cream with icing sugar and vanilla until soft peaks form. Set aside 1 1/2 cups of the whipped cream for the topping.
• 7.
  To assemble the torte, place one disc on a clean square of baking paper. Spread a ninth of the cream (about 1/3 cup) all over and right to the edge of the disc, then place the next disc on top. Repeat filling and stacking the discs until you’ve used them all up, finishing with a disc. Spread reserved cream on the top. Cover with plastic wrap and refrigerate for at least 24 hours (and up to 3 days) before serving to allow layers to soften.
• 8.
  Decorate with chocolate shavings and dust with cocoa to serve.