cake for a birthday

Today, Erick is celebrating a birthday.

Never have I met someone with the drive and ambition as this man. (Certainly this is one out of the many reasons I married him!)  And to think it is just a coincidence that he was born on the exact same day as my father, oh it's just too much!  January 19th is definitely a special day in our house, and our wide-eyed and bushy-tailed alarm clock woke us up extra early.  I spent the morning trying to envision the perfect cake while making a batch of french toast for the hungry little clutching to my legs. Coffee in hand, we shared breakfast together and sat at the table like we always do, not being able to imagine my life without this family of mine.  The years keep flying by for both of us, and I know we are looking forward to many more of them together.

Happy birthday, my love.


GOLDEN LAYER CAKE WITH BLUEBERRY MERENGUE BUTTERCREAM

YOU WILL NEED:

• 2-1/4 c flour
• 1-1/2 c sugar
• 3-1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 c butter, softened
• 1-1/2 tsp vanilla
• 3/4 c milk
• 4 egg whites, room temperature

( YIELDS 2 9"ROUND CAKE PANS, SPLIT HORIZONTALLY AND LAYERED )

CLEMENTINE BUTTERCREAM FILLING - optional*

• 1/2 c butter, softened
• 2 c confectioner's sugar
• 1/4 c half & half
• 1 tsp vanilla
• 1 pinch salt
• zest and juice of 1 clementine

BLUEBERRY MERENGUE BUTTERCREAM

• 5 egg whites
• 1-1/4 c sugar
• 1-1/2 c cold butter (3 sticks) cut into cubes
• 1 c fresh blueberries, pureed (yields ~ 1/2c)
• 1 pinch salt
• 2 tsp vanilla


DIRECTIONS:

For the cake - Preheat oven to 350ª.  Grease and flour 2 round 9" cake pans. Mix dry ingredients in a large bowl, then add butter, vanilla and milk.  Beat on a low setting until incorporated.  Add in your unbeaten egg whites and beat for an additional 2 minutes.  Don't over mix! Fill cake pans around halfway full and bake for 20-30 minutes, or until cakes are golden brown and a toothpick in the center comes out clean.

* For the traditional citrus buttercream filling - (This is a completely optional, makeshift recipe as I ran out of blueberry merengue to fill the cake with.  If you double the original recipe, this cake could be filled and iced with the blueberry merengue buttercream.) Cream together butter and sugar, then add in vanilla, cream and salt. Zest and juice your clementine into the bowl and mix until incorporated.  

For the blueberry merengue buttercream - Simmer egg whites and sugar over a bowl of hot water, whisking gently but constantly until mixture is smooth and glossy and has reached a temperature of 160º. If you're unable to locate a candy thermometer, just keep in mind this process can take up to 20 minutes. Egg whites should be hot, and sugar should be dissolved. Take mixture off heat and whip with an electric mixer at a high speed until the bottom of the bowl no longer feels warm, but completely neutral, around 10 minutes or so. Begin adding in your cold butter a few cubes at a time - it is very important to wait for this step until you know you have a cool bowl.  Once all butter is incorporated, add in your blueberry puree, vanilla, and pinch of salt. Mix for a few additional minutes on medium until you have a thick, shiny buttercream. Can be refrigerated prior to use.   


( MERENGUE BUTTERCREAM ADAPTED FROM SWEETPOLITA )