Honey Alphabet Cake with Lemon Cream

The letter cakes are the recent trend in cake decorating. Almost everybody wants a number or alphabets cake for their birthday. And why not? Look how pretty these are and not as difficult as other elaborate fondant decorated cakes.

These letter and number cakes were started by Adi Klinghofer on Instagram. Her cake caught fire on Pinterest and soon were imitated by others.

These are usually light and airy cakes with biscuit bases that work best with cream cheese and whipped creams and topped with a variety of different fruits, cookies, chocolates and macarons. Everything that you have on hand will be great for the final touch.

And no moulds needed, just cut the desired shape and that’s it!

Cook milk, butter, honey and sugar in a double boiler until the sugar melts. Mix with a tablespoon of vinegar, then combine with flour, baking powder and baking soda into a dough.

Divide the dough into 3 parts, then on floured surface roll each one out thinly.

Draw the desired shape, number or letter on a piece of baking paper, then cut it and place on top of each rolled out dough and cut each one equally.

Cut the rest of the dough into little cookies.

Bake each base in a preheated oven at 160°C with the ventilator on for 9 minutes, then leave to cool down and harden at room temperature for 10 minutes.

With a mixer beat the whipping cream until soft peaks, then add mascarpone cheese, sour cream, icing sugar, vanilla extract and lemon juice, and continue mixing until stiff peaks.

Transfer the cream into a piping bag, then pipe the cream over the first base. Carefully place the second base on top and again pipe the cream over the base. Now place the last base and pipe the last layer of the cream.

Refrigerate the cake for an hour.

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Honey Alphabet Cake with Lemon Cream

Yield: 12

Ingredients

Bases

• All purpose flour - 340 g
• Baking powder - 1 teaspoon
• Butter - 60 g
• Honey -3 tablespoons
• Milk - 25 ml
• Granulated sugar - 135 g
• Vinegar - 1 tablespoon
• Baking soda - 1 teaspoon

Cream

• Whipping cream - 150 ml
• Mascarpone cheese - 250 g
• Sour cream - 200 g
• Lemon juice - 2 tablespoons
• Vanilla extract - 1 tablespoon
• Icing sugar - 30 g

Instructions

1. Cook milk, butter, honey and sugar in a double boiler until the sugar melts. Mix with a tablespoon of vinegar, then combine with flour, baking powder and baking soda into a dough.
2. Divide the dough into 3 parts, then on floured surface roll each one out thinly.
3. Draw the desired shape, number or letter on a piece of baking paper, then cut it and place on top of each rolled out dough and cut each one equally.
4. Cut the rest of the dough into little cookies.
5. Bake each base in a preheated oven at 160°C with the ventilator on for 9 minutes, then leave to cool down and harden at room temperature for 10 minutes.
6. With a mixer beat the whipping cream until soft peaks, then add mascarpone cheese, sour cream, icing sugar, vanilla extract and lemon juice, and continue mixing until stiff peaks.
7. Transfer the cream into a piping bag, then pipe the cream over the first base. Carefully place the second base on top and again pipe the cream over the base. Now place the last base and pipe the last layer of cream.
8. Refrigerate the cake for an hour.