Chop dark chocolate for the ganache and place in a high bowl.

Bring the cream to a boil and pour over the chopped dark chocolate.

Wait until chocolate softens, takes about 1 -2 minutes.

Stir well until the chocolate melts.

Let the mixture cool down for about 6 hours at room temperature or refrigerate overnight. 

Whip the cream into a cold bowl, add the other ingredients and whip until you have a smooth but firm mixture.

Divide the cream in half, you will need one half for the mascarpone-chocolate ganache cream and the other for mascarpone-rose water cream.

Mix one half of the mascarpone cream with the cold ganache.

Pour two thirds of it into a piping bag with a large hole and the rest into a piping bag with a star-shaped nozzle.

Place in the refrigerator until ready to use. 

Beat the other half of mascarpone cream with rose water until creamy.

Add pink food coloring and mix in.

Pour the finished cream in a piping bag with a large hole.

Place in the refrigerator until ready to use. 

Cut the cold butter into cubes and mix with flour, sugar and salt in a food processor. Process until crumbs are formed.

Add eggs and process until dough is formed.

Divide the dough in half. You will need one half for the chocolate and the other for the pisatachio-cardamom crust.

Mix one half of the crust with the cocoa powder, grate tonka bean over it and knead well.

Wrap in plastic and refrigerate for 30 minutes. 

Knead in the other half of the dough cardamom and pistachios.

Wrap in plastic and refrigerate for 30 minutes. 

Prepare any number/letter/shape you like.

Roll out the choclate-tonka-bean dough about 4 mm thick on a floured work surface and place on a tray with baking paper.

Cut out two equal numbers with a sharp knife.

Put the other half (pistachio-cardamom dough) on a second tray and cut out the other two numbers.

You can cut out small hearts from the leftovers and add them to the baking tray.  

Refrigerate both baking trays for 15 minutes.

Preheat the oven to 180°/375F

Take the numbers out of the refrigerator and bake for about 15 - 17 minutes, depending on the oven.

It's best to bake one tray at a time until the edges are golden brown.

Allow the numbers to cool completely. 

Place 4 blackberries and 2 macarons on a paper towel, spray with gold paint on all sides and let dry.

Place one pistachio-cardamom crust number on a tray.

Pipe the mascarpone cream starting with the edges over the first crust, then gently place the second crust on top.

Pipe the remaining cream and decorate as you like.

Proceed in the same way with the chocolate-tonka-bean number. 

Decorate Number Cake as desired with macarons, berries, Ruby chocolate hearts and serve immediately.