Number Cake 6 or Number Cake 9
Beautiful, striking, bright, very tasty, and delicate.
Updated : 23 March, 2026
Easy
More than 1 hour.
Ingredients
200 grams
Džemo
Dough
400 grams
Wheat flour
100 grams
Butter
80 grams
Honey
2
Eggs
160 grams
Sugar
1 teaspoon
Baking soda
Cream
400 grams
Heavy cream
500 grams
Curd cheese
100 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Number Cake 6 or Number Cake 9? First prepare the ingredients for the dough. Choose natural, fragrant honey, because layers made from it turn out wonderful. Crack the eggs into a saucepan or a pot with a thick bottom, add the honey, sugar, and a pinch of salt, stir, and place over medium heat. Bring to a boil, but do not boil.
Step 2
Add the butter and stir. Then add the baking soda and mix thoroughly. The mixture will begin to foam - that is the baking soda reacting. Remove the pot from the heat and let the mixture cool. To speed up the process, you can place the pot in a basin of cold water.
Step 3
Add half of the pre-sifted flour to the cooled mixture and stir. Sifting enriches the flour with oxygen, and the baked goods will turn out fluffier and more tender.
Step 4
Pour the remaining flour onto the work surface and place the dough on it. Bringing in flour from the edges, knead the dough. It may stick to your hands, but do not overload it with extra flour, otherwise the dough will turn out tough. Wrap it in a bag or plastic wrap and place it in the refrigerator for at least 2 hours, or better, as I did, overnight. Once the dough has rested in the refrigerator, it is easier to work with.
Step 5
Prepare the necessary ingredients for the cream. Chill the cream with at least 33% fat, the bowl in which you will whip it, and the mixer beaters well. I usually put all this in the freezer for 15-20 minutes. Choose a deep bowl so there is no splashing while whipping. Pour the cream into the bowl, add the powdered sugar, and begin whipping on low speed. Whip the cream for about 1 minute.
Step 6
Then increase the mixer speed and whip for about 3 more minutes, until the mixture thickens and the beaters begin to leave marks in the cream. Add the cream cheese and mix on low speed until smooth.
Step 7
Print a template of the number 6 or 9 on an A4 sheet and cut it out.
Step 8
Turn the oven on to 170°C (340°F). Remove the dough from the refrigerator and roll it out on parchment paper or a silicone mat into a sheet 0.5 mm thick. If the dough sticks, dust the parchment lightly with flour.
Step 9
Trim the dough along the outline of the template with a knife. Prick the layer with a fork so the dough does not bubble during baking. Put the scraps into the refrigerator - they will be needed for the other 2 layers. Bake the layer in a 170°C (340°F) oven for 5-6 minutes. It may need a little more or a little less time, so rely on your oven. The layers should brown slightly. The finished layers should be soft, not dry, so do not overbake them. Prepare 2 more layers in the same way.
Step 10
Let the layers cool completely. Place one layer on a cake board, transfer the cream to a piping bag, I use a 1M tip, and pipe “balls” of cream all around the perimeter of the layer. Place the second layer on top and pipe cream again. On the second layer, I added a little thick raspberry jam between the balls of cream. Cover with the third layer and pipe cream on top. Before decorating, place the cake in the refrigerator for 30 minutes so the cream can set.
Step 11
Take out the cake and decorate it as you like. I decorated mine with meringues and fresh flowers. The cake is ready, enjoy your meal!
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