A raspberry number cake with verbena flavored cream.
In this recipe, I made a different assembling of nulber cake, filled the inside of the heart with cream and fresh raspberries.
You can make the classic assembling, too. The quantity of cream is the same for both.
- Cut the butter in cubes.
- In a large bowl, mix the flour, vanilla sugar, salt and butter. Ideally use a mixer.
- Add the almond flour and the icing sugar. Make sure to sift the almond flour and icing sugar.
- Add the beaten egg and form the dough. Do not knead.
- Add some cold water, only if it’s really necessary
- Cover the dough with a cling film and let to rest for 30 minutes in the fridge.
- Spread the dough between two baking papers.
- Freeze the spreaded dough for 2 hours. A frozen dough is easier to cut and doesn’t shrink when it bakes.
- In the meanwhile, cut your shapes in a parchment paper (top + bottom parts of the number cake).
- Cut the two shapes of your number cake.
- Place on a baking plate and bake in a preheated oven at 180°C for 20 to 25 minutes.
- When the shortcrust is ready, leave to completely cool down.
- Infuse the verbena leaves in the double cream over low heat for 20 minutes.
- Leave to cool down then pass through a sieve to eliminate the verbena leaves.
- Keep the cream in the fridge for 2 hours.
- In a large bowl, put the cream, the mascarpone cheese and the sifted icing sugar.
- Beat until firm and smooth.
- Put the cream in a piping bag.
- Put the raspberries, lemon juice and sugar in a sauce pan and bring to a boil.
- Stir from time to time and let simmer until it starts to thicken.
- Pass through a fine sieve to remove the seeds.
- Put the strawberry coulis 2 hours in the fridge.
- Place the bottom part of your number cake on a plate.
- Pipe the cream on the shortcrust.
- Add some raspberry coulis on the cream.
- Place the top part of the number cake.
- Fill the middle with the remaining cream.
- Decorate with fresh raspberries.