Whether your birthday is a milestone year or not, you really ought to make yourself a cake.
All of my life - until this month - the idea of turning 60 was something I could grasp conceptually, but not realistically. Well, it's here. This month, I celebrate my 60th birthday, and I figure if I have to go 10 rounds with six decades of experience, I better create a cake that will stand up to that much firepower (read: 60 candles). This milestone is worth celebrating.
Birthday presents were not a big part of my childhood celebrations. Instead, we got wishes. We could select a favorite meal and design a cake, such as an ice-cream cake surrounded by a picket fence of ladyfinger cookies.
This simple recipe takes a day or so to get through all the freezing steps, but the result is a crowd-pleaser.
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Ingredients:
8 ounces heavy cream
8 ounces semisweet chocolate, chopped
1 package (4.5 ounces) soft ladyfinger cookies
1/2 gallon vanilla ice cream, softened
1 jar (12 ounces) caramel topping
1/2 cup salted peanuts
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Instructions:
To make chocolate topping, bring heavy cream just to boiling point in small saucepan. Remove from heat and whisk in chocolate pieces until smooth. Sauce will thicken as it cools. Cut ladyfingers so that, standing up, they are the same height as a 9-inch springform pan. Place them standing up, cut side down, around perimeter of pan, filling inside pan with extra cookies and cut pieces. Spread half of softened ice cream over cookie pieces in bottom of pan. The standing ladyfingers will be held in place by the ice cream. Top with caramel topping and peanuts; return to freezer for at least 1 hour to set. Top with remaining ice cream and return to freezer for another hour. Spread chocolate sauce on top and return to freezer for at least 3 hours or overnight.
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