Numbers Cake

with blueberries

one digit (in case of two digits double the recipe!)

My oldest one turns 2 – a good reason to try a numbers cake for the first time. And here it is: Certainly not perfect yet, but still my pride and joy! Very advantageous is that the cake can be decorated and filled as desired and it can be adapted to any occasion. I have decided for a filling with blueberries and limes. Of course, also a loooooot of stuff on the cake itself should not be missing. The preparation is a little more time-consuming, but for me it was worth it.


You need:

For the short crust:

  • 125 g Flour
  • 70 g Sugar
  • 1 Egg
  • 100 g Butter

For the sponge mixture:

  • 5 Eggs
  • 5 TBSP Sugar
  • 1 TBSP Vanilla Extract
  • 3 TBSP Ground Hazelnuts
  • 5 TBSP Flour
  • 3 TBSP Cocoa Powder
  • 1 TBSP Baking Powder

For the cream cheese mixture:

  • 300 g Cream Cheese
  • 300 g Whipping Cream
  • 2 TBSP Vanilla Extract
  • 2 TBSP Cream Stiffener
  • 4 cl Lime Juice
  • 4 TBSP Blackberry Jam
  • optional: Food Color

For the Topping

  • Blueberries
  • 1 Lime
  • 3 Kinder Chocolate Bars
  • 3 Oreo Cookies
  • Leibniz-Cookies Black&White
  • Fresh Flowers
  • Raspberries
  • Grapes
  • … or anything else that fits in color!


  • a cake plate
  • 500 g (green) fondant
  • 250 g multicolor fondant

Here’s how to do it:

For the shortcrust, knead all ingredients by hand until smooth. Store in a cool place for 1 hour.

In the meantime, prepare the sponge mixture: Beat eggs and sugar for several minutes until foamy. Combine nuts, flour, cocoa powder and baking powder in a separate bowl and gently stir in. (Mix slowly!) Spread evenly on a baking tray lined with baking paper and bake at 180°C for about 20 minutes.

Now draw the desired digit large on a sheet of paper and cut it out.

Take the short crust out of the refrigerator and roll it out. Put the template on top, carefully cut out the figure and place it on a baking tray lined with baking paper. For me it has worked better to spread the dough and cut the number out directly on the baking tray. Bake for 15 minutes at 180°C in the preheated oven and then let cool.

Remove the cooled chocolate sponge mixture base from the baking paper and place the template on top. Check beforehand whether the figure fits twice on the base, adjust if necessary. Now cut out the desired figure twice from the base and set aside.

For the cream cheese mixture, whip cream with sugar and cream stiffener until stiff. In a separate bowl, mix cream cheese with lime juice, blackberry jam and food coloring, if desired, until smooth. Carefully fold in whipped cream.

Now it’s time to put it all together: Put the shortcrust figure on a cake plate. If necessary, cover them beforehand with matching colored fondant and decorate with letters (in my case: HURRA).

Now, using a piping bag, pipe the cream cheese mixture in dots on top of the light-colored digit. Place the dark sponge mixture figure on top. another round of dots, then top with blueberries. Place last dark sponge figure on top and add more cream cheese dots.

Now you can decorate completely up to taste and take everything that you like or simply fits well in color. If you choose fresh flowers like me, you can fix them with the help of a straw cut to size.

Refrigerate until ready to serve.


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