Table of Contents
Preheat oven to 325 degrees F. Assemble your number in the number cake pan. Grease the pan with baking spray and set aside. The recipe as written will make two numbers. So if you only have one pan, you will need to bake each number. In the bowl of an electric mixer, combine the dry ingredients and mix at low speed until well blended.
250 grams white chocolate couverture chocolate, such as Callebaut (8.8 ounces) 500 grams heavy whipping cream, 30-35% fat (17.6 ounces, 2 cups) 35 grams strawberry, blueberry, or other fruit purée (1.2 ounces, 1/6 cup), Optional 200 grams unsalted butter, softened (7.0 ounces, 7/8 cup, 1 7/8 stick)
Grease the pan with baking spray and set aside. The recipe as written will make two numbers. So if you only have one pan, you will need to bake each number. In the bowl of an electric mixer, combine the dry ingredients and mix at low speed until well blended.
Divide batter into the prepared number cake pan, filling each about ⅔ full. Bake cakes, one at a time, until a toothpick inserted into the center come out clean, 17-20 minutes. Remove cakes from oven and let cool in the pan for at least 15 minutes. Invert onto a cooling rack and let cool completely.
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