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The trend of number cakes
Is there someone special for you with a birthday soon? Well, there is no better way to surprise them than with one of these number cakes. These cakes have been a trend and do not seem to go out of style, as we constantly see them on the networks.
That is why below we will explain how to make them in a simple way. Also, we will give you some tips and recommendations during the execution so that it is simply perfect for you.
Number cakes ingredients
For the cookie dough
250 grams of unsalted butter at room temperature
200 grams of icing sugar (icing or flower)
1 egg
1 teaspoon vanilla paste (essence or extract)
440 grams of all-purpose wheat flour (no baking powder or added yeast)
100 grams of ground or powdered almonds (can be substituted for 60 more grams of common wheat flour)
1 pinch of salt
For the filling
600 milliliters of whipping cream, heavy cream or whipping cream (35% fat)
250 grams of cream cheese or spread type Philadelphia or Finland (or Mascarpone)
160 grams of powder sugar (powdered sugar or powdered sugar)
7 grams (2 teaspoons) unflavored powdered gelatin (4 gelatin sheets or sheets)
40 milliliters of water
For the rest of the decoration
4 large flowers (natural or sugar)
Raspberries
Strawberries
Blueberries
Pink chocolate balls
Baked meringues or sighs
Assorted jelly beans
Steps for making the number cake
Preparation of the dough
Start by putting the wheat flour on a strainer, and sift by tapping the strainer. Sift the ground almonds as well.
Also add the pinch of salt and stir well until all the ingredients are mixed. Once ready, reserve.
Now, in the bowl of the mixer, place the butter at room temperature and the icing sugar, sifting it with a strainer. Stir for a while by hand to strain the sugar a little, and prevent it from flying off when you turn on the mixer.
Once this is done, put the mixer on medium speed and beat for 5 minutes or until both ingredients are completely integrated, and you get a creamy mixture.
After 5 minutes beat the egg a little. Then add the egg and continue beating for another minute or until fully integrated.
Add the vanilla paste to the mixture.
Once the vanilla is integrated, turn off the mixer and check that everything is well integrated. If so, put the mixer on low speed and start adding the mixture of flour, salt and almonds that you made at the beginning by spoonfuls.
For the cookie to have a smooth texture, it is best to beat at low speed and only until you see no traces of flour in the dough. You will have the dough ready, when you see that it comes off the blender blade easily
Check that it is well integrated and that there are no unmixed ingredients.
Cookie making
Take a little more than half of the dough and roll it into a ball.
Place a sheet of parchment or wax paper on the table, and place the dough on top. Then squish a bit with your hand.
Cover the dough with another sheet of greaseproof paper and stretch to a thickness of approximately 5 millimeters.
When you have the dough stretched and without creases, transfer to a tray and place in the freezer for 15 minutes or until it hardens a little.
After the dough has hardened, take it out of the freezer and remove the baking paper from the surface.
Arrange the template on the dough so that there is enough space between the numbers so that the cookies do not touch during baking, as the cookies grow a little during baking.
With a sharp knife, cut the dough along the line of the template.
When you have the numbers cut out, remove the templates and remove the excess dough.
Perfect the edges of the numbers. Transfer to a larger cookie sheet where you will bake.
Trim the excess paper so that the fold does not warp the cookies. You should leave space around the cookies so that when they grow during baking they do not touch each other.
Take the tray to the center of the oven preheated to 180 °C with heat up and down without a fan. Leave it there until the edges of the cookie begin to brown.
After the baking time, take them out of the oven and let them rest on a tray for 1 hour until they cool.
The dough that was left over from the cuts together with the rest of the dough and knead to stretch again and do the same as before to make the missing numbers.
Once the cookies have cooled, you can transfer them to a wire rack.
Make the cream
Pour the water over the gelatin powder to hydrate it. Stir to soak all the gelatin well and let it rest for 10 minutes.
Take the gelatin to the microwave or on low heat to melt it. Once ready, reserve aside.
In a separate bowl add the cream cheese and cream, both very cold. Beat on high speed for 2 minutes or until half-whipped.
When the cream is half assembled, with a strainer add the icing sugar, and sift over the mixture. Stir a little with the mixer turned off.
When there is no risk of the sugar flying out, beat again on high speed for 1 more minute or until the cream is almost whipped.
At this point take a point of the cream and mix with the melted gelatin. Beat another minute or until the cream is finished.
Assemble the cake
Move the numbers where you are going to present them and at the base place dots of cream so that they do not move.
Now, with the cream in a pastry bag, place peaks all over the cookie.
Once you have the base covered, place the other cookie on top and adjust it by pressing gently.
Scoop more cream onto the surface, trying to cover all the edges of the cookie.
Start decorating by placing the flowers, fruits, chocolates, gummies and any other element that is to your liking.
Finally, serve the cake.
Number cakes are ideal to please your special loved one on their birthday, as they are creative, beautiful and out of the ordinary.
