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 (511 Voters)

...

23 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.

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 (you can buy piping bags and tips here: http://bit.ly/pipingbag1)

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:

MAKING THIS RECIPE?

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!

COMMENTS (23)

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?
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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?
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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?
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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
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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!!
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A

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

Maria
6/17/2020
I also doubled the mix for 2 numbers - have a vast amount of the cream left over! Can it be frozen?
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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 ?
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S

Stella Movsik
6/8/2020
Hi How big is this cake?
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A

Ayca
6/25/2020
Hi, how is the texture of the crust after cooking, can you cut it easily? Or it breaks? Thanks
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A

Audrey
7/13/2020
Hi it should be soft in the middle and a golden crust on the outside
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T

Tilly
7/16/2020
What type of flour is needed please? I'm from the UK if that helps! Thank you
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N

Neel
7/18/2020
House
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K

KT
7/20/2020
Could you use half mascarpone and half cream cheese because I only have 8 oz of mascarpone?
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A

Ani
8/15/2020
Really good recipe. Thanks!
Reply
H

Helen WILSON
10/12/2020
I 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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S

Sherrin
11/10/2020
Tried this recipe on the weekend. Very simple but bit of time consuming as I needed a double digit cake. Definitely different from the usual and makes the occasion beautiful. Thank you for the recipe.
Reply
Y

Yvette
12/26/2020
Hello! I had a question I have tried the cream tart and it’s delicious, would I be able to use the same recipe to make the shell of a 9” fruit tart? If so, what would you recommend The baking time should be? Thank you!!
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N

Nicole
1/6/2021
This is my go to recipe as a cake baker for my number cakes. Any tips for making this gluten free for someone ? Do I just omit the flour and use GF flour? Any tricks to make it a little sturdier ?
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H

Hadar
1/15/2021
Hey I was just wondering if I could make this cake with out the food processor? Mine just broke and I wanted to make the cake still....
Reply
H

Hadar
1/15/2021
Hey I was just wondering if I could make this cake with out the food processor? Mine just broke and I wanted to make the cake still....
Reply

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