Number Cakes
Coooking Temperature: 375°F /190°C / Gas Mark 5
Calories: 30
Adjust Servings Here: 10 servings
Description
Number cakes weren't something we made often because buying a pan for one use becomes rather a waste, right? Here's a simple and easy method to carve numbers, alphabets, or shapes whether you use cake or cookie dough.
Ingredients
Cookie Crust
- 2½ cups (310 g) All-purpose flour
- 1 cup (110 g) Almond meal or almond flour
- ¾ cup (90 g) Powdered sugar
- 8 oz (226.8 g) Unsalted butter chilled, cubed
- 1 large Egg
- 1 tsp Vanilla extract
- ½ tsp Salt
Mascarpone & whipped cream
- 1 cup (225 g) Mascarpone cheese
- 1 cup (240 ml) Heavy cream
- 2 tbsp Powdered sugar
- 2 tsp Vanilla extract
Plus
- 6 medium Strawberries
- 12 - 15 Blueberries
- ¼ cup Colored candy
Instructions
Cookie crust (up to 2 days ahead)
- Food processor - Add the flour, almond meal, salt, and powdered sugar to the food processor. Pulse for 30 seconds. Then, add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency. Add the egg and combine well but do not overmix.
- Pour the crumbly mixture on a floured surface and gather it all into a ball. Divide the dough into two, flatten each portion into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.Pro tip - We need to chill just until it is firm enough to roll. This dough can be kept in the fridge for 2 days, thaw a few minutes if it is too hard to roll.
- Preheat the oven to 375°F / 190°C / Gas Mark 5
- Using a rolling pin, roll the chilled dough on a lightly floured parchment paper to about ¼-inch thickness. If the dough is too soft to cut, chill in the fridge for a few minutes again. Pro tip - Cut the dough when it is well chilled. This way you will get clean edges. Otherwise, you will need to scrape the raw edges after baking.
- Using your template cut out the number, letter, or shape you desire and place them on the sheet pan. Gather the excess dough and re-roll to make more shapes. If necessary, chill the dough in between rolling and cutting.
- Then, bake on the baking sheet for 13 to 15 minutes or until they are slightly golden around the edges. Cool on the pan for 10 minutes. Then, transfer to the wire rack to cool completely.Pro tip - The baking time will depend on the thickness of the cookies. So, keep an eye starting at about 12 minutes. These are very delicate and can break easily so use cardboard to transfer them.
Assemble ( up to 8 to 10 hours ahead)
- Whipped cream - Whip the heavy cream in a chilled bowl of a stand mixer with the whisk attachment. Gradually, add half the powdered sugar followed by half the vanilla extract. Continue to whip until stiff peaks form. Transfer half the whipped cream to a piping bag with a star tip (or a large round tip). Pro tip - We save the other half of the whipped cream to fold into the mascarpone cream.
- Mascarpone cream - In the bowl of a stand mixer with the paddle attachment, cream the mascarpone cream with the remaining sugar and vanilla extract. Then, fold in the other half of the whipped cream. Transfer to a pastry bag with a star tip (or a round tip) for piping.
- The first level - Place the first cookie crust on a cake board, cake stand, or serving platter. Pipe the line of whipped cream stars all around the edges of the cookie. Then, pipe or flood the mascarpone cream in the center of the cookie. Pro tip - You can also pipe the mascarpone cream, but since it won't be seen, I prefer to flood it.
- The second level - Place the second cookie crust on the first layer. Pipe with the remaining mascarpone cream all over the cookies.
- Decorate - Decorate as desired. I used strawberries, blueberries, and colored candy.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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