Cookie Number Cake

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Recipe:

    Cuisine: International
    Category: Baking
    Preparation Time: 10 Minutes
    Cook Time: 15 Minutes 

    Rest Time: 1 Hour
    Serving Size: 1 Cookie Number Cake
    Author: Bhumika Joshi

Ingredients:

• Ingredients for the Cookie
• 300 grams All purpose flour (approx. 2 cups)
• 200 grams room temperature unsalted Butter
• 100 grams Powdered sugar (varies according to taste)
• 4 tbsp Cornstarch
• 2 tbsp Milk
• 1 tsp Vanilla Essence
• 30 grams Almond flour
• 1/4 tsp Almond essence (optional)
• 1/2 tsp salt (skip if using salted butter)
• Ingredients for cream
• 350 grams cream cheese
• 350 grams heavy cream
• 125 grams powdered sugar
• 1 tsp vanilla essence

Method:

• Method for making number cookie
• Beat the butter and sugar using a hand blender/whisk till it turns pale and creamy.
• Add the vanilla essence, almond essence and milk to it and mix.
• In another bowl sieve the flour, cornstarch, salt (only if using unsalted butter) and almond flour to avoid any lumps.
• Add the dry ingredients to the butter sugar mixture in batches to combine well and form a dough.
• Adjust the the consistency of the the dough by adding more flour or milk (starting with 1/2 tsp of milk at a time).
• The dough should not stick to your hands and neither should it be crumbly.
• Now take the dough and put it between two parchment papers and roll it using a rolling pin into 3mm thickness. (make sure it is thin)
• Place the rolled dough as it is in the refrigerator for at-least an hour.
• Take out the rolled dough from refrigerator and place the number stencil on it. (I used a 9 number printout)

• Cut out using a sharp knife or kitchen cutter into the shape of the number.
• Pick and place the number gently on a baking tray lined with parchment paper.
• Bake the number cookie dough in preheated oven at 170 C for 15 minutes.
• Roll out the remaining dough and place it for 30 minutes in the refrigerator
• Take out the refrigerated dough and again cut out the number placing stencil on it.
• Bake this also as mentioned above.
• Method for cream
• Take a large bowl(cool the bowl by placing in the freezer for 15 minutes)and add the cream cheese and sugar and beat it until smooth.
• Add vanilla extract and chilled whipping cream and beat till stiff peaks.
• Put the cream in a piping bag fitted with round piping tip. (large)
• Place it in the refrigerator for 30 minutes.
• Assembling
• Cool the cookie number completely.
• Now apply little cream frosting on a cake board or flat surface and place the first cookie number on it .
• This will avoid the cookie from sliding during decorating and cutting.
• Now take out the cold frosting in piping bag from the refrigerator and pipe dollops of cream in a border all the way around the number.
• At this stage if you feel the cream is melting or you are at a place which has high temperature, you can place the cookie in the refrigerator for 30 minutes. This will let the cream stay stiff when the other cookie layer is placed on top.
• Gently place the other cookie number on top of the first one.

• Pipe similarly on the second layer too.
• Try and line the dots properly so they are exactly like the lower layer to make them look neat.
• Take the sliced strawberries, sprinkles and macarons and decorate the way you like.
• You can even add fresh edible flowers or meringue kisses.

Notes:

• Make sure thee cream is chilled so you get stiff cream dollops between layers.
• The cookie number should be thin and light to avoid squishing.
• You can use your imagination and decorate the cake as per your choice.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Baking!