Either known as Cream Tart, Number Cake or Alphabet Cake this dessert is simply impressive. Very easy to prepare and looks quite astonishing. Cookie layers filled with your favorite frosting and decorated with fresh berries, flowers and even macarons seems to be one of the cakes in trend this year.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/cream-tart
Ingredients

Makes 8-10 servings
Pate Sablee
1 cup (226g) unsalted butter, room temperature
1/2 cup (60g) powdered sugar
1 egg
2 1/4 cups (280g) all-purpose flour
1 cup (100g) ground almonds
1/2 tsp (2g) salt
1 tsp (5g) almond extract

Mascarpone Frosting
9 oz (250g) Mascarpone cheese
2/3 cup (80g) powdered sugar 1 tsp (5g) vanilla extract
1 1/4 cup (300g) whipping cream, chilled

1. Prepare pate sablee. In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy. Add almond extract and mix to combine.

2. In a medium bowl sift flour with ground almonds and salt, whisk and add to butter mixture.

3. Use a wooden spoon to incorporate the flour mixture into the butter until combined. Make sure you don?t overwork the dough.

4. Divide the dough in two and wrap each piece of dough with plastic wrap, form into disks and refrigerate for at least 30 minutes.

5. Roll each piece of dough between two pieces of parchment paper or plastic wrap until it's about 10 in (25cm) in diameter and about 5-6 mm thick....