Ingredienti per la pasta frolla
400 gr di farina
200 gr di burro
120 gr di zucchero a velo
2 uova
Ingredienti per guarnire
400 gr di mascarpone
200 gr di panna fresca liquida
120 gr di latte condensato Nestlè
colorante alimentare in gel rosso
Ingredienti per decorare
scaglie di cioccolato
biscotti oreo
fragole
bastoncini di cioccolato
caramelle morositas
coccinelle decorative
Preparazione
Ho realizzato la pasta frolla lavorandola a mano e utilizzando il metodo sabbiato, pertanto ho mescolato la farina setacciata con il burro morbido a temperatura ambiente per poi unire lo zucchero a velo setacciato e le uova intere. Una volta ottenuto un panetto di impasto l’ho avvolto in carta pellicola e l’ho fatto riposare in frigorifero per 45/60 minuti.
Nel frattempo ho preparato la camy cream per guarnire la mia number cake.
Ho mescolato con le fruste elettriche il mascarpone con il latte condensato ed infine ho unito alcune gocce di colorante alimentare in gel fino ad ottenere il colore rosso desiderato. Ho poi montato la panna fresca liquida unendo sempre alcune gocce di colorante alimentare in gel fino ad ottenere il colore rosso desiderato. Infine ho mescolato la crema di mascarpone con la panna e ho fatto rassodare la mia camy cream in frigorifero.
Una volta che la frolla ha rassodato ho diviso il panetto in due metà e ho iniziato a stenderne una parte con il mattarello fra due fogli di carta da forno per evitare che la pasta si attaccasse al mattarello. Ho poi dato la forma del numero 7 alla mia frolla usando un template che ho prima poggiato nella farina per poi posizionarlo sulla frolla stesa per tagliare con la punta di un coltello la forma scelta.
Ho subito rimesso in frigorifero la forma ottenuta per farla rassodare e nel frattempo ho ripetuto l’operazione con l’altra metà di impasto.
Una volta che le due parti di frolla hanno rassodato le ho tolte dal frigorifero, le ho bucherellate con una forchetta e le ho cotte in forno statico preriscaldato a 180° per 20/25 minuti fino a doratura, dopodichè le ho sfornate e le ho fatte raffreddare.
Quando la frolla si è raffreddata ho trasferito la camy cream in una sach a poche (potete scegliere il beccuccio che preferite) e ho iniziato a realizzare ciuffi di crema prima nella base e poi nella parte superiore che ho posizionato con delicatezza sulla base già guarnita.
Ho infine guarnito la mia number cake con scaglie di cioccolato, biscotti oreo, fragole, bastoncini di cioccolato, caramelle morositas e coccinelle decorative.
Una volta guarnita la number cake versione cream tart può essere conservata in frigorifero per non più di due giorni.
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This seems easy, but with not so good baking experience, I know it’s not. I hope when I make it, it will turn out exactly like this for my nephew’s 5th birthday. Good recipe though.
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Great recipe to make a special and meaningful number cake, a great gift for birthdays or holidays.
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