Number Cake Recipe | Alphabet Cake | How to Make Cream Tart
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, raspberries, meringue Kisses, chocolates, flowers and more.
For the crust:
For the cream:
For decoration:
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.
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Should i make the cake the day before and is it possible for me to leave it overnight in the refrigerator without ruining it?
ReplyHow does one cut and serve this kind of cake? Will the cookies crumble? I assume it must be regrigerated?
ReplyAre 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?
ReplyI 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
ReplyThis turned out amazing and delicious! Absolutely loved it and it brightened my 13 year old cousins day when she saw it!!
ReplyHi what is the texture of the cookie meant to be once it is cooked? Crunchy? Soft?
ReplyI 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!
ReplyI also doubled the mix for 2 numbers - have a vast amount of the cream left over! Can it be frozen?
Reply Show More CommentsIs 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 ?
ReplyHi How big is this cake?
ReplyHi, how is the texture of the crust after cooking, can you cut it easily? Or it breaks? Thanks
ReplyHi it should be soft in the middle and a golden crust on the outside
ReplyWhat type of flour is needed please? I'm from the UK if that helps! Thank you
ReplyHouse
ReplyCould you use half mascarpone and half cream cheese because I only have 8 oz of mascarpone?
ReplyReally good recipe. Thanks!
ReplyI am going to be doing this but in a chocolate form and putting a cheesecake filling instead of buttercream. To decorate it will have mini biscuits cut from left over dough and mini meringues as well as an assortment of mini chocolates. Fingers crossed it works out for me.
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