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Quick & Easy
By Beverly Barbour


Presidents Day a good excuse to bake a cake

Feb. 20 is Presidents Day. Actually if I were either George Washington or Abraham Lincoln I think I would be a bit disappointed that they have to share a day that actually isn't either of their birthdays. Lincoln's birthday is Feb. 12 and Washington's is Feb. 22.

My favorite cousin Sally and I had birthdays with one day in between so when we were in the 7th grade our parents let us have a kid's version of a big bash on Nov. 19--the day in between. It truly was a big deal in our minds because we were each able to invite our friends (both sexes) to go to the Sunday matinee at the movie house her family owned and each have our own free bag of popcorn. I'm not certain which was most enticing--free popcorn or inviting boys. After the movie came a birthday cake with both of our names on it and dance records (remember them?) in the living room. Girls did the leading, of course. The boys loved the cake; the girls loved the dancing. Has anything changed?

I do still love cake and in my mind not just any cake can be a birthday cake. To qualify the cake must have at least two layers held together with either a filling or frosting. Filling preferred, of course. Here are two that qualify--one cheats a little.


Quick, Quick Lemon Lover's Layer Cake

If you like lemon you will positively love this from-the-box-cake and frosting. There is no doubt that it is lemon. You begin with a cake mix and use packaged frosting. Both are flavored with lemon zest. Make white chocolate curls to edge the cake and surround the icing. It is a tasty beauty. Makes 12 to 14 servings.

Cake:

1 recipe yellow cake batter (enough to make two 9-inch layers)
2 tablespoons grated zest
1/4 cup fresh lemon juice (about 2 lemons)

Frosting and Filling:

3 cups vanilla butter cream frosting

Decoration:

4 ounces white chocolate
2 cups lemon curd, purchased or homemade

Cake: Prepare cake batter according to package direction, then stir 1 tablespoon lemon zest into the batter. Divide the batter between 2 greased and floured 9-inch cake pans (or line pans with parchment paper and grease the paper); bake as directed. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

Frosting: Stir 1 tablespoon lemon zest and 1 tablespoon lemon juice into butter cream.

Chocolate curls: Heat white chocolate in microwave on lowest power until exterior just begins to feel sticky, 10 to 20 seconds. Run a vegetable peeler along 1 side of chocolate to create curls. Repeat until all of chocolate is curled. Don't worry if some curls break--they will still be attractive when piled around top of frosted cake.

Assemble Cake: Slice cake layers in half, creating 4 layers. Place 1 cake round on serving plate. Spread 1/2 cup frosting over cake and then repeat twice more with 2 cake rounds and 1/2 cup frosting per layer. Top with final (4th) round. Spread 1 1/4 cups frosting on sides of cake, then spread remaining frosting in 2-inch band on top of cake, leaving center of cake bare. Spread lemon curd on center of cake, using spoon to bring curd to edge of frosting. Pile chocolate curls on edge formed by frosting on top of cake.


Crunchy Milk Chocolate-Peanut Butter Layer Cake

The crunchy filling made with almonds, peanut butter, chocolate and Rice Krispies (of all things) make this a cake of inspired genius. The genius is Nancy Olson who grew up in North Dakota and went on to become a renowned pastry chef. The cake can be made in stages or all at once and will hold up 4 or 5 days. Makes about 16 servings.

Cake:

2 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder (not sweetened)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla
3/4 cup + 2 tablespoons boiling water

Filling:

1/3 cup sliced almonds
1/2 cup powdered sugar
2 large egg whites
1 tablespoon granulated sugar
1/2 cup salted peanuts, chopped
1 cup peanut butter
2 tablespoons butter, softened
3 ounces milk chocolate, chopped
1 cup Rice Krispies

Ganache:

1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tablespoons heavy cream, warmed

Cake: Preheat oven to 350 F. Butter and flour a 9- by 13-inch cake pan. Whisk sugar, flour, cocoa, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, oil and vanilla. Whisk wet ingredients into dry. Whisk in boiling water. Pour batter (it will be thin) into cake pan and bake 50 minutes or until it tests done. Invert cake onto work surface. Carefully slice cake horizontally. Reduce oven temperature to 325 F.

Filling: Trace a 9- by 13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In food processor, pulse the almonds with the powdered sugar until finely ground. Beat egg whites at medium speed until soft peaks form. Add granulated sugar and beat until whites are stiff and glossy. With a spatula fold in almond mixture. Spread the meringue on the parchment to fill rectangle. Sprinkle chopped peanuts on top. Bake 20 minutes, until lightly browned and firm. Let cool.

In a medium bowl set over a saucepan of simmering water, heat the peanut butter with butter and milk chocolate, stirring constantly until smooth and melted. Remove from heat and fold in Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to freezer and cool completely.

Ganache: In medium bowl set in a saucepan over simmering water, melt chocolate. Whisk in cream until smooth. Remove from heat and refrigerate 1 hour, whisking now and then, until thick enough to spread.

Assembling: Place bottom cake layer cut side up on a board. Spread one-third of the ganache over cake. Invert the filling onto the cake and peel off paper. Spread half of remaining ganache over filling, then top with second cake layer. Refrigerate until firm, at least 1 hour. With serrated knife trim edges. Spread remaining ganache over top and sides and then refrigerate to set.

A beautiful cake is a beautiful birthday gift!

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