Number Cake

Name: Number Cake
Total time: 2 h
Yield: 8 Servings
Ingredients: The Pâte Sablée 170g of all purpose flour; 40g of cocoa powder; 30g of almond powder; 50g of sugar; 1 table spoon of vanilla powder; a pinch of salt; 120g of unsalted butter; 1 egg; The Crème Diplomate 300ml of milk; 3 table spoon of cornstarch; 75g of granulated sugar; 4 egg yolks; 1 tea spoon of vanilla extract; 6g of gelatin powder (or 2 gelatin leaves); 200ml of whipping cream

8 Servings
2h
Easy

Français
عربي

Published: 31 July 2018
Last modified: 8 January 2022

Months ago, the number cake invaded the social networks and pastry websites. I kept watching the fever while waiting for the best occasion to prepare this mouth watering dessert.
Few days ago, my husband and I celebrated our second wedding anniversary. So I decided to make this beautiful yet delicious number cake to celebrate our 2 years of shared life, love and happiness.
I chose a shortcrust pastry or pâte sablée chocolate flavored for the crust. Then I opted for a vanilla flavored crème diplomate that I decorated with some strawberries, blueberries, chocolate, small meringues,… To obtain a perfectly shaped “2”, I printed it on A4 paper. The result is two identical numbers with less stress and struggle. I encourage you to read the recipe for more details.

RECIPE

First of all, start with preparing the tart crust. Mix the dry ingredients together.
Cut the butter into cubes and use your fingertips to rub it into the flour.
Add the egg. If necessary, add some cold water to gather the dough.
Let the dough rest in the fridge for 10 minutes at least.
Spread the dough between two parchment papers then cut the number or letter you want.
Bake the tarte crust in a preheated oven at 180°C for 20 minutes.
Once the crust is ready, let it cool for at least 30 minutes, and in the meanwhile, prepare your cream.
Start the cream by bringing the milk to boil.
Mix the egg yolks with sugar until the mixture whitens.
Add the cornstarch to the mixture then the vanilla extract and mix well.
Add half of the milk to the mixture and whisk.
Add the rest of the milk then put the cream on fire without stopping mixing.
When the cream is ready, put it in a large boil and whisk. Then let it cool for 15 minutes in the fridge.
Dilute the gelatin in 3 table spoons of water, then add it to the cream.
In the meanwhile, whisk the whipping cream until stiff and add it to the previously prepared cream.
Let the final cream rest for some minutes before decorating your number cake with a piping bag.
Decorate your number.

RECIPE

ENJOY YOUR HOMEMADE TREAT!