120 GR TO OZ RECIPES

Steps:

• Pie crust : Put softened butter+ icing sugar + salt + almond meal into the bowl and mix. Then add egg and beat together until combined.
• Now, add the flour and use your hands to mix until the dough become uniform. Do not over-knead! Now, wrap it in plastic wrap and refrigerate for one hour.
• Remove dough from refrigerator, remove the plastic and divide batter into 2 pieces. Take one and place it on a baking sheet.
• Draw or print in a A4 sheet the shape of your numbers, cut it and place it onto the rolled dough. Then, use a knife to trim the number shape but don't remove leftover dough just slash it. Do it 2 times and repeat with the second number.
• Right away, store in the fridge for up to 30 min before removing the leftover (this will make it more workable).
• Bake at 180°C (350°F) for 12 minutes. Remove from the oven and set aside to cool.
• Mascarpone cream : Scrape the seeds out of the vanilla bean using the knife blade. In a large and cold bowl, whisk together: mascarpone cheese + cold heavy whipping cream + vanilla seeds + icing sugar. Beat whipping cream at maximum speed.
• Transfer the 1st number crust onto a serving dish/plate and pipe the whipped cream. Pipe and pull, covering the entire surface of the crust. Place the second layer of crust over it and apply another layer of whipped cream all over the crust.
• Repeat with the other number. Don't worry if it breaks, nobody will notice ;-)
• Wash your fruits and put them on the cream. Add little meringues.
• Spread your almond paste and use a cookie cutter to cut the shapes you want. Put them on top of the number cake.
• There you are, your number cake is ready !