Store a bunch of these spicy cinnamon wafers and you will be able to whip up (literally) an elegant show stopper of a dessert at the drop of a hat. This recipe makes enough dough for at least 2 cakes plus breakage (for the kitchen mice)
Heat your oven to 300 degrees Fahrenheit (150 Celsius).
Thoroughly blend sugar, butter, vanilla and aquafaba in a food processor or mixer.
Sift the remaining dry ingredients into a bowl and stir in the already mixed wet ingredients. You will have a batter/dough with the texture of stiff whipped cream.
Cut parchment paper paper into 15 /12 " squares. Now here you have two options.
If you are handy with an offset spatula (palette knife). You can draw a circle (mine are 7 inches) on each square of parchment paper in the size you want the cake's circumference to be. Place a small amount of dough (1 1/2 to 2 tablespoons) in the center of the circle and smooth the dough to a meet the edges of the drawn circle.
Follow this procedure with all the rounds until you have used up your dough.
Here is the far easier method for making the rounds. Place 2 tablespoons of the soft dough between 2 sheets of parchment. Roll with a rolling pin until the dough is as large or slightly larger then the circle you wish to achieve. Now remove the top layer of parchment and place a printed out circle of paper on the rolled out dough and cut away any excess with a sharp knife.
Follow this procedure with all the the rounds until you have used up your dough.
Bake the rounds for 13 minutes each and place them on a rack to cool.
Melt the dark chocolate with the coconut oil until it is spreadable. With your palette knife gently spread the chocolate on 2 or 3 of the now cooled rounds. Decorate with blanched almonds. You can go for simple or go for broke as I did in some of the photos above decorating with gilded cherries or meringues.
Once cooled you may store these in a tin and they will last until you are ready to assemble the cake. I place a desiccant package in my tins as it is quite humid here in summer.
Place your aquafaba and cream of tartar in the bowl of a stand mixer.
When ready to assemble, whip your aquafaba and spread it gently between each layer, placing at the top one of the chocolate decorated rounds. Now go eat it. Quickly.