For many years, cakes in the form of a number are still popular and relevant. And it is no coincidence, because they are bright, beautiful and memorable. I want to share the recipe for such a cake with you.
Cake Number can be prepared for a birthday for a woman, for a man, and for a child. And the style of decoration can always be selected individually for everyone.
This cake will be a wonderful birthday present and a great table decoration. Preparing a cake The figure is not too difficult. At the base are honey cakes, and between them is a delicate butter cream and an interlayer of berry jam. This is delicious!
Prepare such a spectacular Number cake for the birthday boy, please him and surprise the guests!
Ingredients:
Meringue:
- sugar - 170 g
- egg white - 100 g
- icing sugar - 30 g
- food coloring
Dough:
- flour - 500 g
- sugar - 200 g
- honey - 115 g
- eggs - 2 pcs.
- butter - 80 g
- soda - 2 tsp l. (no slide)
Raspberry jam:
- raspberries - 250 g
- sugar - 60 g
- starch - 1 tbsp. l. (with a slide)
Butter cream:
- cream cheese - 600 g
- cream (fat content more than 30%) - 300 ml
- icing sugar - 250 g
Decorations:
- marshmallows
- macaroon cake
- sugar beads
- blueberry
- meringue
Step by step recipe
Cooking meringues
1. First, let's prepare the meringue with which we will decorate the cake.
Pour 100 g of egg whites into a bowl and add 170 g of sugar.
We put a bowl with proteins and sugar on a steam bath. The bottom of the bowl should not touch the water.
We heat the proteins with sugar, stirring constantly until the sugar is completely dissolved. The protein temperature should be between 40 and 50 degrees.
2. We remove the heated proteins with sugar from the steam bath and immediately begin to beat. First, beat on a low mixer speed and gradually increase it to the maximum. I want to draw your attention to the fact that the bowl in which we beat the meringue and the whisk must be absolutely dry and low-fat, and when dividing the eggs, not a single gram of yolk should get into the white.
The meringue should be dense and keep its shape well. Depending on the power of the mixer, this can take from 7 to 12 minutes.
3. At the very end, when the meringue is completely ready, add 30 g of powdered sugar so that the meringue is more stable and does not lose its shape. Beat the meringue with powder for about 1 minute.
The meringue is ready, now it can be painted in any color. For this cake, I paint the meringue in 2 colors.
4. I use Amerikolor gel colors, but other food colors can be used as well. A small amount of dye is needed to color the meringue, so I dose it with a toothpick.
I paint one part of the meringue pink, and the other purple.
5. Put the prepared meringue into a pastry bag with an asterisk attachment. On a baking sheet covered with parchment paper, place the meringues in the form of roses and small bezels "stars".
6. Dry meringue at a temperature of 70 to 90 degrees. It is best to dry at a lower temperature, so there is less chance of the meringue cracking.
The meringues are dried, depending on the size, from 1.5 hours or more.
Cooking the dough
7. The dough for the cake will be honey, it is very convenient to use and easy to prepare and always turns out.
Break 2 eggs into a bowl and pour 200 g of sugar. Mix everything with a whisk until light foam.
8. Add 115 g of honey, 80 g of butter and 2 tsp to the resulting mixture. l. soda. We put all this mixture in a water bath, the bottom of the bowl should touch the water. We heat the mixture, stirring constantly until the sugar is completely dissolved. The mixture should expand slightly and fine foam bubbles should appear.
9. We remove the mixture from the water bath and add 500 g of flour to it in small portions, stirring it constantly.
When the dough becomes thicker, we continue to knead it with our hands.
The dough should be soft and sticky.
10. Cover the bowl with the dough with cling film and leave at room temperature for 1 hour. If you want to leave the dough for longer, refrigerate it.
While the dough is infusing, cut out the numbers 2 and 3 from the paper to the size of the cake stand. I took a stand for the cake with a size of 30 by 40 cm.
11. The dough is infused, now it becomes very convenient to work with and does not stick.
We take a piece of dough and roll it out on parchment paper, slightly dusted with flour. The thickness of the rolled dough should be 3-4 mm.
Sprinkle the rolled dough with a little flour so that the paper numbers do not stick to it.
Cut out numbers from the dough using a knife.
12. Remove the excess dough and use it a second time. Carefully transfer the cut numbers along with parchment paper to a baking sheet.
We put the dough in a preheated oven up to 180 degrees. We bake for about 7-10 minutes.
13. This is how we bake all the cakes. I got three pairs of numbers.
From the remaining dough, you can bake gingerbread cookies, for example, in the form of hearts.
Cooking raspberry jam
14. We mix 60 g of sugar and 1 tbsp. l. with a slide of starch.
Pour 250 g of fresh raspberries and the prepared dry mixture into a saucepan.
15. Put the filling on a small fire and bring it to a boil, stirring it constantly and kneading the berries with a spoon. Instead of raspberries, you can take any berries.
16. To get rid of the seeds, grind the hot jam through a sieve.
Let the raspberry jam cool.
17. For convenience, put the jam in a culinary bag.
Cooking cream
18. Put 600 g of cold cream cheese in a bowl. Pour 250 g of icing sugar into it and pour 300 ml of cold cream with a fat content of 33%.
Beat the cream with a mixer, first at a low speed, and then gradually increase it to the maximum.
It is very important that the cream and cream cheese are cold, only from the refrigerator.
Beat the cream until a dense, fluffy mass is obtained, which holds its shape well.
19. Put the finished cream into a pastry bag.
We fold the cake
20. Apply cream to the already cooled cakes from below, so that the cake does not slide on the stand.
Place the cream on the cakes using an asterisk nozzle or a round nozzle.
21. Fill the gaps between the cream with raspberry jam.
Gently put honey cakes on top of the cream. So we collect the whole cake.
22. We put butter cream on the last layer in the same way, only this time we do not use raspberry jam.
Decorate the top of the cake with macaroon cakes, cooked meringues, fresh blueberries, small marshmallows and mother-of-pearl sugar beads.
Number cake turned out to be very beautiful and tasty. It's not hard to cook it. Congratulate your loved ones and loved ones with such a cake, I think they will be pleasantly surprised. Moreover, the design of such a cake is suitable for both children and adults.
Video recipe
The recipe is taken from my culinary site. gotovimop.com