NUMBER CAKE 18 RECIPES

Steps:

• 1. In a food processor, process cold cubed butter, flour, ground almond, powdered sugar and pinch salt. Process until crumbs are formed. Add egg and vanilla extract, process until dough is formed. 2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. 3. Preheat oven to 180C/375F.4. Roll out the dough on a parchment paper. Refrigerate for 30 minutes and cut your number/letter/shape. From the leftovers roll again the dough, refrigerate for 30 minutes and cut another number/letter/shape. For one cake you will need two layers of biscuit. 5. Bake for 10-13 minutes or until slightly golden in the edges. Let cool completely. 6. Make the cream: in a large bowl beat mascarpone and powdered sugar. Beat until smooth. Add vanilla extract and heavy cream and beat to stiff peaks. Transfer to a piping bag (you can buy piping bags and tips here: cake decorating kit)7. Pipe the mascarpone cream over the first biscuit, then gently place the second biscuit on top. Pipe the remaining cream and decorate as you like.Frequently asked questions:CAN WE MAKE NUMBER CAKE A DAY AHEAD?The number cake is at its best in the day of the preparation, but yes, you can prepare the tarts a day ahead, store them in the fridge. Also prepare the cream a day a head or in the day of serving and store in the fridge. Then, when ready to serve, pipe the cream over the tarts and assembly the cake and serve. But I would not recommend making the whole cake ahead of time, as the tart become soggy after some tome.HOW TO MAKE THE BEST NUMBER CAKE?To make the best number cake for the birthday of your loved ones you must follow these steps: 1. Go trough ingredient list and make sure you have all the ingredients ready. 2. To avoid mistakes, before you start making the cake, read the recipe instructions at least one time and watch the full video. Make sure you understand the whole process. 3. Print and cut the numbers/letters in advance. 4. Make sure you chill the dough in the fridge. 5. Decide how to decorate the cake before you start. 5. Don't assembly the cake ahead of time, otherwise the tart will become too soggy after one day.CAN THE MASCAROPNE BE REPLACED?Yes, instead of mascarpone you can use full fat cream cheese in the same amount.WHAT DECORATIONS CAN WE USE TO MAKE TART CAKE?If you wondering how you can decorate your letter cakes, I can give some ideas, but you need to remember that the options are endless and you can be as creative as you like and adjust the cake decorations to the person the cake is made for. Here are some ideas:  macaron cookies, meringue kisses, strawberries, raspberries, blueberries, mango cubs, kiwi, grapes, any fresh berries or fruits, chocolate, chocolate bars, candies, edible flowers, sprinkles, nuts, cocoa powder, marshmallows and more.WHAT SIZE IS THE LETTERS CAKE/TART CAKE/NUMBER CAKE?In this recipe I printed the number in a full A4 size, then I cut the number out of the paper, placed on the rolled dough as you can see in the video. If you prefer making a smaller size, you can do it, but I would not recommend making a bigger size.More Birthday Cake Recipes:Red Velvet Cake RecipeSnickers Mousse Cake RecipeOreo Cake RecipeNo-Bake Kinder Bueno Cheesecake

Steps:

• First things first, we need to get that 1 lb. cream cheese to room temperature. If you don’t have time to let it sit out on the counter for several hours, cut it into 1" pieces and place on a heatproof plate on top of your stove. Alternatively, you can microwave the plate of cream cheese in 10-second increments until just softened but not melted, about 30 seconds total.
• Place a rack in middle of oven; preheat to 350°. Lightly grease a 9x5" loaf pan with vegetable oil. Line pan lengthwise with parchment paper, leaving about a 2" overhang. (This will help you lift the cake up and out of the pan.) Important note! If you are using a smaller pan, you're going to need to hold back some batter—you'll need at least a ½" between the batter and the lip of the pan to account for oven rise, otherwise your cake will overflow. You can bake remaining batter in muffin tins if you have them.
• Whisk 2¼ cups all-purpose flour, 2 tsp. baking powder, 2 tsp. ground ginger, ¾ tsp. baking soda, 2 tsp. cinnamon, and 1½ tsp. Diamond Crystal or (1 tsp. Morton) kosher salt in a medium bowl.
• Peel ¾ lb. carrots and cut off knobby end. Grate on the large holes of a box grater right into bowl of dry ingredients. Use your hands to toss until well coated.
• Scrape half of cream cheese into a large bowl. (This is for the batter, the other half is for the icing!) Using a spatula, spread cream cheese around sides of bowl, working it a few times with your spatula to help soften. Add 1½ cups sugar and keep working with spatula to completely incorporate until it’s no longer gritty all sugar is dissolved, about 15 seconds. Crack 2 large eggs into bowl, then whisk until mixture is very smooth. It might look separated and chunky at first, but whisk vigorously and it will eventually come together. Slowly stream in ¾ cup vegetable oil, whisking constantly to homogenize. Add 2 tsp. vanilla extract and whisk again to combine.
• Fold dry ingredients into egg mixture with your spatula until almost no streaks of floury bits remain.
• Scrape batter into prepared pan, smoothing top with the back of a spoon or spatula.
• Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. (Baking time will vary depending on the size and shape of your loaf pan, so if you aren't using a standard 9x5", start checking for doneness at the 70-minute mark and keep an eye on things.) Let cool 20 minutes, then remove from pan using parchment overhang. If the edges are sticking, slide a butter knife around the edge to help release. Transfer to a wire rack and let cool completely.
• While cake cools, make your icing. Scrape remaining 8 oz. cream cheese into a medium bowl. Similarly to what you did earlier, use a spatula to work it around sides of bowl. Add remaining ¼ cup sugar, 1 tsp. vanilla, and ¼ tsp. Diamond Crystal (or a pinch of Morton) kosher salt. Mix with spatula to bring everything together, paddling it as necessary, until icing is very smooth and shiny. (This will take some elbow grease, but don't give up!) Cover and keep chilled until cake has cooled.
• Place cooled cake on a platter. Dollop cream cheese frosting on top and make swirls and swooshes with the back of a small spoon as you spread it out to make it look cute. Dust lightly with more cinnamon. Slice with a sharp chef’s knife (not a serrated one) to serve.