Number cake with strawberries and raspberries
Serves
Serves 4
PREPARATION TIME
30 minutes
COOKING TIME
12 minutes
DIFFICULTY
INGREDIENTS
Shortbread :
250 g flour
150 g unsalted Isigny PDO Butter
200 g sugar
2 eggs
1 sachet of vanilla sugar
Side dish :
100 g Isigny PDO Crème Fraîche
100 g mascarpone
1 sachet of vanilla sugar
100 g strawberries (cut in half)
100 g raspberries
10 g sugar pearls (decoration)
Colouring option: 2 drops of red food colouring
METHOD
Shortbread :
Rub the flour, sugar and Isigny PDO Butter between your fingers to obtain a crumbly mixture.
Stir in the eggs and vanilla sugar, then shape into a ball of dough.
Set aside in a cool place for one hour.
Roll out the dough on a sheet of greaseproof paper.
Cut the number of your choice out of a sheet of A4 paper and use it as a template to cut the dough. Cut out two equivalent shapes.
Bake each shape for 12 minutes in a preheated oven at 180°C.
Side dish :
Whisk together the Isigny PDO Crème Fraîche, mascarpone and vanilla sugar (and food colouring if necessary).
Place the mixture in a fluted piping bag.
Using the piping bag, cover the first pastry with cream and place the second on top.
Decorate the top with additional piped cream, strawberries, raspberries and sugar pearls.
Your number cake is ready !
