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🍰 Number Cake with Berry Decoration

362 kcal · 30 min · 4 servings

Number Cake with Berry Decoration Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees using top and bottom heat. Line two baking sheets with baking paper.
  2. 2. Insert the whisk attachment into the mixing bowl. Add 4 eggs, 150 grams of sugar, and 10 grams of vanilla sugar. Close the lid with the measuring cup. Stir the mixture for 5 minutes on setting 3 at 37 degrees. Then whip the mixture for 5 minutes on setting 4.
  3. 3. Mix 75 grams of flour and 75 grams of cornstarch. Add the mixture along with a pinch of salt to the bowl. Stir everything for 20 seconds on setting 3 until combined.
  4. 4. Remove the whisk attachment. Spread the dough onto a baking sheet and smooth it out. Bake the base for 7 minutes. Rinse the bowl and the attachment. Prepare the remaining ingredients for the second dough and repeat the mixing and whipping process as described in steps 2 and 3.
  5. 5. Take the first biscuit base out of the oven and let it cool for 20 minutes. In the meantime, bake the second biscuit base. Let this cool for 20 minutes as well. Clean the mixing bowl thoroughly.
  6. 6. Halve the cooled biscuit bases. Place two halves on top of each other so that the golden-brown side faces inward. Cut out the desired numbers from the dough using a template. Place the numbers side by side on a large cake plate or a clean baking sheet.
  7. 7. Add cream, mascarpone, quark, sugar, vanilla sugar, and lemon zest to the clean bowl. Mix the ingredients for 45 seconds on setting 4 without the measuring cup. Pour in the cream stabilizer through the lid opening during this time. Then whip the cream for 1 minute on setting 4.
  8. 8. Fill half of the cream into a piping bag. Cover the two number bases with even dots. Place the remaining biscuit halves on top. Cover the top completely with the remaining cream in dot form.
  9. 9. Wash the raspberries and redcurrants and pat them dry. Pluck the redcurrants from the stems. Distribute the berries and Raffaello balls over the cream dots. Cut the strawberry chocolate bars into small pieces and distribute them as well. Sprinkle sugar sprinkles over the top. Keep the cake cool until serving. Enjoy!

Nutrition per serving