Number Cake

For the cake layers:

2 Eggs

4 oz Butter (room temp)

3 tbsp Honey (100grams)

3/4 cup Sugar (100 grams)

3 Cups Flour (180grams)

1 tsp Baking Soda

pinch of salt

For Frosting:

1 cup Heavy Cream (250 grams)

1 1/8 cups Confectioners Sugar (220 grams)

17 oz Cream Cheese (500 grams)

1 can (15oz) Peaches (300-400 grams)

1. In a sauce pan whip up eggs and sugar until creamy consistency .

2. Add butter, honey and sugar.

3. Place the sauce pan on a medium high heat and constantly mix with a spatula until all of the sugar is dissolved. DO NOT LET IT BOIL

4. Take the sauce pan off the heat and through a small sieve add baking soda and mix.

5. Leave the mixture to cool for about 20 minutes.

6. Add sifted flour into the mixture in small portions .

7. I find it easier to mix the dough in a stand mixer with a dough hook attachment , but can also be done by hand.

8. At this point the dough will be very sticky! DO NOT ADD MORE FLOUR!

9. Split the dough into 3 parts and wrap each one individually and place in the freezer for about an hour .

10. Create your own number template on a parchment paper.

11. I use silicone mats to bake my cake layers, you can use parchment paper also.

12. Dust the silicone mat with flour and roll the dough out , i find it easier to place a piece of saran wrap on top of the dough and then roll it out . Remove the saran wrap and trace your number template.

13. Pierce the dough with a fork all over .

14. Place it in the preheated oven on 350*. Bake for about 10 min ( time will vary for each oven)

15. Repeat the process with all the cake layers.

For the frosting:

1. In a bowl of your mixer add heavy cream, confectioners sugar and cream cheese and whip it up until nice and fluffy . The frosting should be able to keep the shape.

2. Chop up all of the peaches and pat dry with paper towel.

To assemble the cake you will need a piping bag with a round nozzle.

Start by piping the cream all around the cake layer with medium size dollops.

Add chunks of peaches all over , but not too close to the side of the cake.

Repeat with all of the cake layers.

Decorate to your desire and taste.

For this number 8 cake I doubled this recipe.