Number Cake Recipe | Alphabet Cake | How to Make Cream Tart

Name: Number Cake Recipe | Alphabet Cake | How to Make Cream Tart
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 10
Cuisine: World
Ingredients: 300g (2.5 cups – 1 tbsp) flour; 75g (⅝ cup) ground almond; 75g (2/3 cup) powdered sugar; 200g (7.05 oz) cold butter; 1 egg; 1/2 teaspoon vanilla extract; Pinch salt; 400g (14.1 oz) mascarpone or cream cheese; 400ml (1⅔ cups) heavy cream; 150g (1⅓ cups) powdered sugar; 1 teaspoon vanilla; Macaroons; strawberries

2019-01-19

3.5 Stars (212 Voters)

...

8 Comments

Decorative Cream Tart recipe, also known as Numbers cake or letter cake or Alphabet Cake. This cake is super trendy on Instagram in 2018. Basically it is tart based cake with delicious mascarpone cream, decorated with fresh fruits, meringue, flowers and more. This cake is perfect for birthday or any special occasion.

DIFFICULTY

Medium

YIELDS

PREP TIME

2.5 Hours

WORK TIME

30 Minutes

RECIPE CUISINE

World

INGREDIENTS

For the crust:

300g (2.5 cups – 1 tbsp) flour
75g (⅝ cup) ground almond
75g (2/3 cup) powdered sugar
200g (7.05 oz) cold butter
1 egg
1/2 teaspoon vanilla extract
Pinch salt

For the cream:

400g (14.1 oz) mascarpone or cream cheese
400ml (1⅔ cups) heavy cream
150g (1⅓ cups) powdered sugar
1 teaspoon vanilla

For decoration:

Macaroons, strawberries, raspberries, meringue Kisses, chocolates, flowers and more.

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DIRECTIONS

1. In a food processor, process cold cubed butter, flour, ground almond, powdered sugar and pinch salt. Process until crumbs are formed. Add egg and vanilla extract, process until dough is formed.

2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour.

3. Preheat oven to 180C/375F.

4. Roll out the dough on a parchment paper. Refrigerate for 30 minutes and cut your number/letter/shape. From the leftovers roll again the dough, refrigerate for 30 minutes and cut another number/letter/shape. For one cake you will need two layers of biscuit.

5. Bake for 10-13 minutes or until slightly golden in the edges. Let cool completely.

6. Make the cream: in a large bowl beat mascarpone and powdered sugar. Beat until smooth. Add vanilla extract and heavy cream and beat to stiff peaks. Transfer to a piping bag.

7. Pipe the mascarpone cream over the first biscuit, then gently place the second biscuit on top. Pipe the remaining cream and decorate as you like.

More Birthday Cake Recipes:

COMMENTS (8)

E

Ema
3/16/2019
Should i make the cake the day before and is it possible for me to leave it overnight in the refrigerator without ruining it?
Reply
A

A
1/21/2020
How does one cut and serve this kind of cake? Will the cookies crumble? I assume it must be regrigerated?
Reply
D

Divya Sharma
2/4/2020
Are we suppose to keep first layer of cake and icing over it in fridge,Inorder to avoid cream to get squished when we will put next layer of cake. If yes hen god how long?
Reply
N

Nadia Diab
4/14/2020
I don't know if it withholds with out refrigeration to be honest.. but i put cream on first layer placed in fridge done the next number placed in fridge then took one out placed the second layer ontop slowly and it held nicely as the cookie is really light anyway! Hope this helps
Reply
N

Nadia Diab
4/14/2020
This turned out amazing and delicious! Absolutely loved it and it brightened my 13 year old cousins day when she saw it!!
Reply
A

Alessandra Celesti
4/19/2020
Hi what is the texture of the cookie meant to be once it is cooked? Crunchy? Soft?
Reply
S

Shannon
5/8/2020
I doubled this recipe for a double digit number, and wow did I not need to! Don't know if I made the numbers too small, but I ended up making 8 numbers and still having dough left over 😂 a bowl full of icing left over, too. But it all tasted amazing!
Reply
A

Alannah
6/1/2020
Is it possible to use this recipe but make it chocolate flavoured if so how much cocoa for the biscuit and mascarpone? Also will it hold up the same way ?
Reply

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