Finger-licious

I try to make a new type of cake once a year. Its a small enough commitment to keep so it has worked well for the time being. I enjoy making something new because new things push me to be better.

Birthday's seem to be a great opportunity for that but I stay away from over decorating because my daughter's birthday is three week's away so I save my creative efforts for her. It seems that "Genius" just wants something sweet to eat and our daughter wants a cake to shine brighter then the sun. She wants sparkles, candles and anything that has glitter. Despite their differences they both want a frosting that you can like your fingers to and I think that this cake does just that.

"Gentle" Cake
Courtesy of my Russian Friends

Cake:
8 tbsp butter
1 cup sugar
2 tbsp honey
2 eggs
1 tsp. baking soda
1/2 tsp vinegar
2 cups flour
Canola oil

Melt the butter in a small pot. Add 1 cup sugar and 2 tbsp honey to the pot. Simmer the mixture on low for a few minutes.

Meanwhile, Beat 2 eggs for 2-3 minutes. In a separate small prep bowl dissolve the baking soda with the vinegar and stir it in with the eggs.

Add the butter mixture to the eggs, once it is incorporated add the flour. It will be thick and sticky. Divide the dough into 8 balls.

Take a square piece of foil and tape the corners. Brush the rolling pin and foil with oil. Place ball and roll until its thin and large enough to trace a 9-10 inch circle using a large stock pot lid as a cut out. Un-tape the corners and place the foil with the dough on it in a preheated 350 F. oven for just a few minutes until it browns. Take out and place it on a plate, removing the foil when it is cool enough to handle. Continue this with the rest of the dough but keep the scraps to make the ninth one to use for crumbs.

Cream:
1/2 cup butter, softened
1 (8oz.) can of condensed milk
1 (8oz.) pkg. of cream cheese, softened
1 (8oz.) pkg. of cool whip, frozen and divided into 6 equal sections.

In a medium mixing bowl beat the butter until fluffy. Add the condensed milk and continue beating. Once incorporated add the cream cheese. Beat until combined and add in the cube of cool whip one at a time, beating well before adding more. Once all are in, beat for an extra minute so it can thicken.

Assemble the cake by taking a layer and adding cream to it, be careful not to add to much. Continue with all eight layers and frost the top and sides, decorate with crumbs and fruit.

Gentle, hope.