Number Cake
Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Number cake. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Number cake is one of the most well liked of recent trending meals on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Number cake is something that I've loved my entire life.
Many things affect the quality of taste from Number cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Number cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Number cake using 11 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Number cake:
- Pate sablée
- 240 gr farine
- 120 gr beurre
- 100 gr surcre
- 1 oeuf
- 1 sachet de sucre vanillé
- 1 pincée de sel
- Ganache chocolat blanc
- 28 cl crème liquide 30 %MG
- 200 gr chocolat blanc
- Vanille en poudre
Steps to make to make Number cake
- Préchauffer le four à 180°C.
Dans un récipient ou à même votre plan de travail melanger la fraine les sucres et le sel puis ajoutez le beurre. Malaxer afin de commencer à introduire la beurre. Une fois que vous commencer à avoir une texture sableuse ajouter l'œuf. Malaxer jusqu'à l'obtention d'une pâte homogène. - Étaler votre pâte puis à l'aide d'un patron détaillé votre pâte pour faire 2 chiffres souhaités.
- Déposez les sur une feuille de papier sulfurisé et cuire environ 15 minutes selon votre four.
Laisser refroidir de une surface plate les biscuits. - ☆Pour la ganache montée, couper le chocolat suffisamment fin (copeaux) réserver dans un récipient assez grand.
- Faite chauffer 10 cl de crème liquide avec de la poudre de vanille. Au première apparition de mini ébullition stopper la cuisson puis verser en 3 fois sur les copeaux de chocolat blanc en mélangeant avec une maryse..
- Mélanger bien entre chaque ajout de crème..
Ajouter ensuite 18 cl de crème bien froide en 2 fois. Reservez au réfrigérateur pendant 2h.
A l'aide un batteur monter la chantilly à vitesse moyenne il faudra en 5 et 1p minutes pour la montée..
Et voilà vous pouvez passer au montage 🎂
🌸Bonne dégustation 🌸
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