A Happy Birthday Cake
"There is no rule that says you have to serve this as a birthday cake, but I have done so many times because it has such a fun look—light as a smile. The inspiration is a traditional French cake called a fraisier, but while preserving its delightful appearance, I use much less egg yolk and sugar. My family is not a big fan of buttercream, but they always dig into this lighter version with passion. Whipping makes it airy and mousselike. Finally, whipped cream on top, instead of the traditional marzipan, has the same airy effect. The soaking syrup of orange juice and sugar replaces the French combination of kirsch and simple syrup, and I say good riddance! Whenever you can add flavor, reduce alcohol, and avoid simple syrup . . . please do so...."