Number cake framboise : recette facile pour anniversaire

Number Cake Raspberry: the step-by-step recipe for a successful birthday

A raspberry number cake impresses everyone. And yet, it's simpler than it looks. You don't need to be a pastry chef, nor do you need sophisticated equipment. Just a good recipe, a bit of organization, and fresh raspberries. Fresh or frozen, for that matter: we'll explain everything.

In this article, you'll find the complete recipe: shortcrust pastry, mascarpone whipped cream with raspberry, assembly, decoration. Each step is clearly explained, with tips to avoid common mistakes.

Serves 10 — 2 A4-sized digits ⏱ Prep time: 1h30 | Rest time: 4h minimum | Cook time: 10 to 12 min

The equipment you need to make your raspberry number cake a success

No need for professional equipment. Here's what's essential.

Would you rather delegate? The Parisian pastry shop Love and Cakes offers a collection of handmade number cakes, including the Florida model with raspberry and vanilla. From €39, store pickup in Paris or delivery in Île-de-France.

Discover Love and Cakes' number cake collection

  • 1 rolling pin
  • 1 piping bag with a round (12 mm) or star tip
  • 1 electric mixer or stand mixer
  • 1 baking sheet with parchment paper
  • A digit template printed on A4 paper (freely available online, full-page A4 format)

 

Number Cake Gateau chiffre 8 framboise vanille Love and Cakes ParisNumber Cake Florida

Ingredients for raspberry number cake (serves 10)

For the shortcrust pastry (2 A4-sized digits)

  • 250 g flour
  • 125 g softened butter
  • 80 g icing sugar
  • 30 g almond flour
  • 1 whole egg
  • 1 pinch of salt

 

For the raspberry mascarpone whipped cream

  • 470 g full-fat liquid cream (minimum 30% fat)
  • 200 g mascarpone
  • 30 g icing sugar
  • 200 g raspberry coulis, homemade or store-bought
  • 3 gelatin leaves (approx. 6 g)

 

For decoration

  • 200 g fresh raspberries, or thawed and well-drained frozen raspberries
  • A few pink or raspberry macarons
  • Small meringues, sugar pearls, edible flowers

Step 1 — Prepare the cream the day before (10 min + overnight in the fridge)

Always start with the cream. It needs to rest for at least 4 hours in the refrigerator — ideally overnight.

  1. Soak the gelatin in cold water for 5 minutes.
  2. Heat the raspberry coulis in a small saucepan, without boiling.
  3. Off the heat, incorporate the well-squeezed gelatin. Mix until completely dissolved.
  4. Let cool to room temperature. A still-warm coulis would cause the whipped cream to fall.
  5. In a cold bowl, pour the liquid cream and mascarpone.
  6. Whip into a firm chantilly with the mixer.
  7. Gently fold in the cooled coulis with a spatula, lifting the mixture.
  8. Cover with cling film directly on the surface of the cream and refrigerate.

💡 Tip: Place your bowl and whisks in the freezer 15 minutes before whipping the cream. It whips better and holds longer.

Step 2 — Make the shortcrust pastry (20 min + 30 min in the fridge)

A very cold dough cuts cleanly. Don't skip the resting time.

  1. Mix the softened butter with the icing sugar until creamy.
  2. Add the whole egg, then the flour, almond flour, and salt.
  3. Mix until a homogeneous dough is obtained. Stop as soon as the dough is smooth — overworking it makes it tough.
  4. Form 2 flat discs, wrap them in cling film, and refrigerate for 30 minutes.

💡 Tip: The dough can be prepared 2 days in advance and keeps very well in the refrigerator.

Step 3 — Cut out and bake the digits (15 min + 10 to 12 min in the oven)

  1. Preheat the oven to 180°C (350°F) with fan assist.
  2. Roll out the dough 3 to 4 mm thick on parchment paper.
  3. Place your digit template on the dough. Cut out with a thin, precise knife.
  4. Repeat the operation to obtain a total of 4 biscuits (2 of each digit).
  5. Bake for 10 to 12 minutes, until the edges are lightly golden.
  6. Let cool completely on the baking sheet before moving the biscuits.

⚠️ Caution: Never move hot biscuits. They are fragile and break easily.

Step 4 — Assembling the number cake (20 min)

Assembly is the most visual step. Take your time, no rush.

  1. Place the first digit biscuit on the final serving platter.
  2. Fill the piping bag with the cold, firm cream.
  3. Pipe, starting with the outline of the digit, then fill the inside evenly.
  4. Gently place the second biscuit on top.
  5. Pipe a second layer of cream. This is the visible layer.
  6. Repeat the operation for the second digit.

💡 Tip: If the cream softens while piping, put the bag back in the fridge for 15 minutes before continuing.

Step 5 — Decoration (15 min)

Arrange on each digit:

  • Whole fresh raspberries
  • A few small pink or red macarons
  • White or pink meringues
  • Pearlescent sugar beads or edible glitter
  • Edible flowers, if you have any

🎨 Idea: Alternate the heights between raspberries, macarons, and meringues for a raised, more elegant look than a flat decoration.

Fresh or frozen raspberries: which to choose?

Yes, no problem. Thaw them in a colander in the refrigerator. Drain them well before placing them on the cake: excess moisture will soften the pastry.

For preparing coulis, frozen raspberries are even preferable. They are cheaper and their flavor is identical once blended.

Can a raspberry number cake be made the day before?

A raspberry number cake can be prepared well in advance. Here's the most relaxed schedule:

The day before:

  • Prepare the mascarpone whipped cream → in the fridge overnight
  • Prepare and bake the biscuits → store them flat, at room temperature, under a clean tea towel

On the day:

  • Assembly and piping → at least 2 hours before serving
  • Decoration → just before serving, to keep the fruit fresh and shiny

How to store raspberry number cake?

Store it in the refrigerator, in an airtight container or covered with cling film. It keeps for 2 days. Beyond that, the pastry starts to get soggy from the cream's moisture.

Do not leave it at room temperature for more than 2 hours: whipped cream does not tolerate it.

Raspberry white chocolate, pistachio, vanilla number cake: 3 variations

Raspberry white chocolate number cake: Replace the coulis with a whipped white chocolate ganache and raspberry coulis. The color turns pearly pink, the taste is softer.

Raspberry pistachio number cake: Add a layer of pistachio diplomat cream between the biscuits. The combination is classic and very popular.

Raspberry vanilla number cake: Incorporate the seeds of a vanilla pod into the cream. The result is more floral, perfect for a child's birthday.

FAQ: what template, how to pipe, how many servings?

Can a raspberry number cake be made the day before?

Yes. Assemble it the night before and keep it in the refrigerator. Only add the decoration on the day, just before serving.

 

What template to use for a number cake?

An A4 size (21 × 29.7 cm) is suitable for 8 to 10 servings. Print the digit full-page on thick paper or thin cardboard, then cut it out.

 

How to pipe cream without a professional piping tip?

Use a freezer bag with one corner cut off by about 1 cm. The result is less precise, but perfectly adequate for a first attempt.

 

How many servings for a 2-digit A4-sized number cake?

Count between 8 and 10 generous servings.

 

Can gelatin be replaced with agar-agar?

Yes. Count about 1 g of agar-agar for 2 sheets of gelatin. Note: agar-agar must be brought to a boil in the liquid to be active. The final texture will be slightly firmer.

You have everything you need to get started

The raspberry number cake is not just for pros. With good organization, two days ahead of you, and the right ingredients, the result is always impressive. The shortbread crunches under the tooth. The raspberry mascarpone cream is fresh and light. And the raspberries placed at the last minute give that generous look that creates the desired effect with the candle.

Remember the essentials: prepare the cream the day before, bake the biscuits in the morning, assemble the cake two hours beforehand. Decoration is added at the last minute. This schedule is enough to succeed, even for a first time.

And if the desire is there but time is short, the Parisian pastry shop Love and Cakes makes handmade raspberry number cakes in its workshop, starting from €39. Pickup in Paris or delivery in Île-de-France.

👉 View Love and Cakes' number cake collection

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