🎂 Number cake

8 to 12 servings · prep 30 min + 1 h 30 de repos · cook 13 min

Ingredients

• 300 g all-purpose flour
• 75 g ground almonds
• 75 g powdered sugar
• 200 g cold butter, cubed
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 400 g mascarpone or cream cheese
• 400 ml cold heavy cream
• 150 g powdered sugar for the cream
• 1 tsp vanilla bean paste

Method

1. Pulse the flour, ground almonds, powdered sugar, salt and cold butter to fine crumbs.
2. Add the egg and vanilla and pulse just until the dough comes together. Do not work it more, or the biscuit turns hard.
3. Shape a disc, wrap and chill at least 1 hour.
4. Roll the cold dough between two sheets of parchment to 6 mm, then chill again 20 to 30 min: that cold is what allows a clean cut.
5. Lay your number template on the dough, cut out and move to a tray. You need two of each number.
6. Bake at 175 °C (350 °F) for 10 to 13 min, until the edges turn golden. Cool completely.
7. Beat the mascarpone with the powdered sugar and vanilla until smooth.
8. Add the very cold cream and whip to firm, stable peaks.
9. Pipe blobs of cream over the first biscuit, set the second on top and pipe again.
10. Decorate with fruit, flowers or meringues, and chill 1 to 2 hours before serving.

Adapted from The Cooking Foodie (YouTube)

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