Empty My Fridge
Easy Number Cake Recipe for Birthdays | Letter Cake | Cream Tart
Ingredients
- Flour2 ½ cups
- Almond · ground¾ cups
- Sugar1.92 cups
- Butter¾ cups + 2 tbsp
- Egg1
- Vanilla · paste1 ½ tsp
- Salt¼ tsp
- Mascarpone cheese1 ¾ cups
- Heavy cream1 ⅔ cups
- Macarons
- Strawberry
- Chocolate
- Meringue kisses
- Edible flower
- Cookies of choice
- Sprinkles
Instructions
- In a food processor, pulse the flour, ground almonds, powdered sugar, salt and cold butter until the mixture looks like fine crumbs.
- Add the egg and vanilla and pulse just until the dough comes together, without overmixing. Gently shape it into a disk, wrap it and refrigerate for at least 1 hour.
- Roll the chilled dough between two sheets of parchment to about 5–6 mm (¼ inch) thick. Chill for 20–30 minutes so it is easier to cut.
- Place the number or letter template on the dough and cut around it. Move the shapes to a baking tray. Re-roll the scraps, chill, and cut a second identical shape. Each cake needs two cookie layers.
- Bake at 180°C (350°F) for 10–13 minutes, until the edges are lightly golden. Let the cookies cool completely before assembling.
Summarized from The Cooking Foodie's video. Watch it for the details.
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EggCreamHeavy creamChocolateAlmondStrawberryMascarpone cheese
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