Shortcrust Pastry

1. In a large bowl, combine the flour, powdered sugar, almond meal, and salt.
2. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.
3. Add the egg and bring together the dough until it forms a ball.
4. Wrap the dough in plastic wrap and chill for at least 20 minutes.
5. Roll out the dough between two sheets of parchment paper to a thickness of 3–4 mm.
6. Freeze the dough for 10 minutes, then peel off the parchment paper.
7. Place the cold dough on a baking mat, position the paper number template on top, and cut around it with a knife.
8. Remove the excess dough and repeat to cut a second identical number.
9. Bake at 350°F (180°C) for 10–12 minutes, until lightly golden.
10. Cool completely before assembling.

Diplomat Cream

1. Heat the milk with the split and scraped vanilla bean and let infuse for 10 minutes.
2. Soak the gelatin sheets in cold water.
3. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
4. Remove the vanilla bean and pour the hot milk over the yolk mixture while whisking.
5. Return to the saucepan and cook over medium heat, whisking constantly, until thickened.
6. After the first boil, cook for 2 more minutes, then remove from heat.
7. Add the drained gelatin and mix until fully dissolved.
8. Transfer the pastry cream to a dish, cover with plastic wrap, and chill until cold.
9. Whip the cold heavy cream to stiff peaks.
10. Loosen the cold pastry cream, then fold in the whipped cream gently to obtain a smooth, firm diplomat cream.

Assemble the Number Cake

1. Place the first shortcrust layer on a cake board.
2. Pipe small dollops of diplomat cream evenly over the surface.
3. Set the second layer on top and pipe more cream to cover.
4. Decorate with fresh fruit, sprinkles, candies, or other decorations.
5. Refrigerate until ready to serve.