Cake-figure

Now there is just a boom in cakes in the form of numbers and letters, and no wonder. They look beautiful and are easy to prepare.

Ingredients

• For cakes:
• Flour - 190 g
• Cocoa powder - 10 g
• Egg - 1 pc.
• Milk - 30 g
• Honey - 50 g
• Sugar - 75 g
• Butter - 40 g
• Salt - 0.3 tsp
• Soda - 0.5 tsp
• Glucose (or honey, chocolate, cream) - to fix the cake
• For cream:
• Canned peaches - 200 g
• Cream cheese - 300 g
• Fatty cream - 200 ml
• Sugar - 25 g
• Corn starch - 15 g
• Powdered sugar - 50 g
• For decoration:
• marshmallows small
• Canned peaches
• Candies
• Cookie

Directions

1. Prepare food for testing. Sift flour.
2. Prepare the products for the cream.
3. Make a stencil for any desired numbers or letters. The height of my figures is 19 cm, the width is 5.5 cm, in some particularly thick places - 6 cm.
4. Cut out two pieces of parchment for each number.
5. Refrigerate cream cheese and cream until needed.
6. Separate half of the flour, and mix the other half with the sifted cocoa powder.
7. Heat a saucepan with sugar, milk, butter and honey on the stove until butter and honey dissolve. It is not necessary to bring to a boil.
8. Turn off heat, add baking soda.
9. (If you are a staunch opponent of heating honey, you can use invert syrup instead, but then it is better to extinguish the soda with lemon juice or vinegar beforehand.)
10. When foaming stops, stir in the egg.
11. Let the mass cool down to at least 30 degrees.
12. Add the cocoa powder to the cooled mixture and stir. If the dough is still liquid enough, add some of the flour set aside earlier and mix.
13. When it becomes difficult to interfere, put the remaining flour on the table, and the dough on it.
14. Knead the dough by hand - you just need to achieve uniformity. If necessary, you can add another 0.5 tbsp. flour, but no more. The dough should be soft and sticky.
15. Place the wrapped dough in the refrigerator for 1-2 hours. You can make the dough the day before and leave overnight.
16. While you're on the cream. Puree the peaches in a blender.
17. Combine sugar, cornstarch and peach puree in a saucepan. (I don't like sugary cakes, so I don't add much sugar. If you have a sweet tooth, you can increase the amount of sugar.)
18. Put on the stove and on a small heat, stirring, bring to a boil and boil for half a minute. Heating can be done more, but then you need to interfere very intensively.
19. Cover with cling film in contact with the surface and allow the cream to cool to room temperature, at least 28 degrees.
20. Divide the dough into 3 parts if you want less leftovers, or into 4 parts, and then you can use the leftovers to make cookies to decorate the cake. I cut it into four parts: two - 90 g each (for ones), and two more - 110 g each (for sixes).
21. Warm each part with your hands to make the dough more elastic, roll out, referring to the templates, on parchment sprinkled with flour. The dough, if necessary, can also be sprinkled with a little flour.
22. Cut out the numbers on the stencil. While you are rolling out other cakes, send the prepared figures to the refrigerator.
23. The six is ​​a little more difficult to cut, but the main thing is not to shift the number anywhere so that the pattern does not go astray. Hold the template gently, do not press too hard with your hand.
24. The blanks for the cakes need to be pricked with a fork so that they do not strongly deform during baking.
25. You must have two identical numbers.
26. Bake in a preheated oven at 175°C for 5-7 minutes. Remove the finished cakes immediately from the parchment. Leave to cool on a flat surface.
27. Collect the rest of the dough in a lump and roll into a layer on a separate parchment. Cut out cookies to decorate the cake. Bake at the same temperature.
28. Beat cold cheese, cream and powder until a homogeneous thick cream is obtained.
29. With the same mixer at minimum speed, stir the cooled custard base.
30. At low speed, mix the buttercream with custard. You can also do this with a spatula.
31. Finely chop the remaining peaches to decorate the cake.
32. Send them to a sieve to drain excess liquid.
33. Set aside the two numbers that seem more beautiful and successful to you. And place the rest on a plate where you will collect the cake. Secure the numbers so they don't "ride" on the plate. Glucose works best for this purpose, but you can also use melted chocolate, honey, or cream.
34. Transfer the cream to a piping bag fitted with a 7-8 mm nozzle.
35. Drop the cream in the form of drops of the same size on the first two digits.
36. Put the second numbers on top, but do not press.
37. And also deposit the cream.
38. Refrigerate the cake.
39. To decorate the birthday cake, I used canned peaches, marshmallows, cupcake-shaped sweets, cookies made from the same dough as the cakes, and candles.
40. Decorate the finished cake with slices of peaches, the rest - as you wish.
41. Cake "Digital" is ready. Enjoy your meal!