Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 23

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SPRING & SUMMER TREATS # 35

Pour the batter into the prepared pans, dividing it evenly. Bake until a

toothpick inserted into the center of each cake comes out clean,

30–35 minutes.Transfer the cakes to wire racks and let cool in the pans

for 20 minutes. Invert 1 cake layer onto a plate, lift off the pan, peel off the

parchment paper, and turn the layer right-side up. Repeat with the other cake

layer. Let the cakes cool completely.

Use a serrated knife to slice off the rounded top from each cake layer.

Working over a plate, force the trimmed pieces of cake through a

coarse-mesh sieve to make crumbs; set aside.

Place a cake layer, bottom side down, on a cake plate. Scoop about one-

third of the frosting onto the center and, using an icing spatula, spread

the frosting evenly over the top. Place the second cake layer, top side

down, on top. Spread frosting around the sides of the cake, then frost the top.

Scatter the chocolate cake crumbs over the frosted

cake, using your hands to press the crumbs

against the top and sides. Dust with cocoa

powder. Cut into wedges and serve.

. . . CONTINUED from page 33