Cakes

Make the pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses. Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes. (Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.)
Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375F. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

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CHOCOLATE RASPBERRY ROULADE
Makes 8-10 Servings

8 eggs (separated)
1 C. sugar
2 T. butter
1/2 C. high quality semisweet chocolate, chopped
vanilla extract
butter
whipping cream
sugar
red raspberries

Preheat oven to 350F. Generously brush the bottom and sides of a 14 x 10 inch rimmed baking sheet with melted butter. Separate the eggs. Place yolks in a separate bowl. Add 1 cup of sugar to the bowl with the egg yolks. Whisk or mix with an electric mixer until mixture is light and fluffy and has a ribbony consistency. About 3-4 minutes. Chop the chocolate into smaller pieces. Place the butter and chopped chocolate into a metal bowl over a sauce pan and of simmering water and melt over medium low heat. Stir continuously with a wooden spoon. You can also use the microwave for 1 minute. If using the microwave, melt until the chocolate is partially melted and then stir until fully melted. Be careful not to melt in the microwave all the way or it will become too hat and seize. Let the chocolate mixture cool slightly. Beat the egg whites until soft peaks. Then add 1/2 cup of sugar in a stream. Continue mixing until stiff peaks. Combine the melted chocolate with the egg yolk mixture. Add a few drops of vanilla extract. Mix until well combined. Lightly Stir 1/4 of beaten egg whites into the chocolate mixture. Gently fold in remaining egg whites until completely mixed. Carefully pour the cake mixture into the prepared baking sheet. Make sure mix is evenly distributed. Bake cake for 15 minutes in a 350F oven.
While cake is baking prepare the whipped cream. Add very cold cream to a chilled mixing bowl. Whip the cream to soft peaks. add a small amount of sugar in a stream. Continue whipping until stiff peaks. Remove the cake from the oven. Let cake cool for 10 minutes in pan on rack. Turn out of pan onto a waxed paper lined rack. Let cool completely.
For Individual Roulades:
Cut cake with serrated knife lengthwise into three equal strips of just over 3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches each. Spread each piece with whipped cream leaving 1/2 inch border all the way around. Sprinkle with raspberries. Roll up gently. Clean edges if any cream comes out. Refrigerate until ready to serve.
For one large roulade:
Spread cake with cream, leaving 1/2 inch border all the way around. Sprinkle with raspberries. Starting at short (10 inch) end, roll up gently using the wax paper as an aid. Refrigerate until ready to serve. Cut of any funny edges to be straight. Cut into 1-inch widths. Decorate with Raspberries and sprigs of mint.

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CHOCOLATE ANGEL CAKE WITH WARM CRANBERRY COMPOTE (INCLUDING VARIATIONS)
Makes 8 Servings

This is a great low fat dessert. Make sure you use a 10-inch tube pan with a removable bottom for this cake. Since the pan is not greased, it would be impossible to remove the cake from another type of pan. To make a tall cake filling the entire tube pan, make 2 recipes.

For the cake:
1 1/4 cups egg whites, 10 or 11 whites from large eggs
Pinch salt
Pinch cream of tartar (to stabilize the egg whites)
1 cup granulated sugar, divided in half (1/2 cup for the egg whites and 1/2 cup in the flour)
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 cup self-rising cake flour (can substitute regular cake flour plus 1 teaspoon baking powder)
2 tablespoons cocoa powder
Pinch of baking soda
For the Cranberry compote:
1 bag cranberries, 12 ounces, rinsed and drained (see variations for other fruits that can be used)
2/3 cup sugar
1/2 cup strained orange juice
1 teaspoon grated orange zest
2 tablespoons orange liqueur

Make the cake:
Set a rack at the middle level of the oven and preheat to 325F. Beat the egg whites, salt and cream of tartar with a hand or stand mixer on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to high and beat in 1/2 cup of the sugar slowly in a stream, about a tablespoonful at a time until the whites hold a soft, glossy peak. Beat in the lemon juice and vanilla extract. Stir the remaining 1/2 cup of sugar, cocoa and baking soda and all the flour together in a bowl (including the baking powder if you are using cake flour instead of self rising flour). Then in 3 or 4 additions, sift them over the egg whites and fold each addition in with a rubber spatula before sifting the next. Scrape the batter into the ungreased l0-inch tube pan with removable bottom and level the top of the batter. Bake the cake about 35 to 45 minutes, until it is well colored, and springs back when gently pressed with a fingertip. Remove from the oven and turn the pan over and insert the neck of a bottle into the tube so the pan is hanging upside down. (Don't worry; the cake won't fall out). Allow to cool completely. 4. When cool, insert a knife between the cake and the pan and run it gently around the side of pan to loosen the cake. Be careful not to cut into the cake. Remove the pan. The cake will still be attached to the base, loosen it the same way with a knife between the cake and the pan bottom, turn it over onto a platter and remove the base. Serve with the Warm Cranberry (or other fruit) Compote.

Cake Variations:
WHITE ANGEL FOOD CAKE: Delete the cocoa and the baking soda.

ORANGE ANGEL FOOD CAKE: Add 1 teaspoon finely grated orange zest and 2 teaspoons orange extract instead of the vanilla extract.

GINGER ANGEL FOOD CAKE: Add 2 teaspoons ground ginger sifting it in with the sugar and cake flour.

SPICY ANGEL FOOD CAKE: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2teaspoon ground ginger and 1/4 teaspoon ground cloves, sifting in the spices along with the sugar and cake flour.

Make the cranberry compote:
Combine all ingredients in a non-reactive saucepan. Over low heat, bring to a simmer, and cook, stirring occasionally, until slightly thickened, about 5 minutes. Cool, then refrigerate, covered, until needed.

Compote Variations:
RASPBERRY COMPOTE: Substitute 2 l0-ounce packages frozen raspberries, thawed for the cranberries. Omit orange jest and juice. Substitute raspberry liqueur or Kirsch for the orange liqueur.
STRAWBERRY COMPOTE: Substitute 2 pints rinsed, hulled and sliced strawberries for the cranberries, above. Use either the orange flavoring as in the cranberry compote, or flavor as for the raspberry compote.

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KEY LIME COCONUT CAKE
Makes 8 Servings

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Preheat oven to 350F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment. Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

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GOAT CHEESECAKE WITH MACADAMIA NUTS AND FRESH BERRIES
Makes 12 Servings

For the crust:
1 cup shortbread cookie crumbs (about 7 cookies, crushed)
3/4 cup macadamia nuts, toasted, ground*
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
For the filling:
8 oz. mild soft goat cheese, softened
3 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
4 eggs
1/2 teaspoon salt
2 tablespoons nut liqueur (macadamia, Frangelico or Amaretto) or orange juice
1/2 cup whole macadamia nuts, toasted*
For the sauce:
4 cups strawberries, thinly sliced
1/2 cup sugar
1 to 2 tablespoons nut liqueur, if desired

*To toast macadamia nuts, spread on baking sheet; bake at 375F for 10 minutes or until lightly browned. To grind, place in food processor; pulse until finely ground. Place oven rack in lower third of oven. Heat oven to 500F. In medium bowl, stir together all crust ingredients until crumbs hold together. Press Into bottom of 9 l/2-inch springform pan. Bake 8 to 10 minutes or until light golden brown. Cool on wire rack while making filling. Turn oven temperature down to 350F. In large bowl, beat goat cheese and cream cheese at medium speed 1 minute or until smooth. Add 1 1/3 cups sugar; beat at medium speed 30 seconds, scraping sides of bowl occasionally. At low speed, beat in eggs one at a time, mixing just until combined. Beat in salt and 2 tablespoons liqueur. Wrap outside of springform pan with large piece of heavy-duty foil. Place in large shallow roasting or broiler pan. Pour filling into cooled crust. Sprinkle whole nuts over surface of cake. Add enough hot tap water to come halfway up sides of springform pan. Bake 45 to 55 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Cool completely on wire rack. When 1/2 way cooled, run a sharp knife around the edge of the cheesecake and the pan (being careful not to cut into the cheesecake) to loosen from the pan so that the cheesecake will not tear in the middle. Cover and refrigerate at least 4 hours or overnight, until cheesecake is thoroughly chilled.
Make the sauce:
Two hours before serving, in small bowl, stir together all sauce ingredients. Cover; let stand at room temperature until ready to serve. Serve sauce with cheesecake. Refrigerate leftovers.

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SWEET POTATO LAYER CAKE WITH CRANBERRIES AND ORANGE CREAM FROSTING
Makes 10 to 12 Servings

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

For the cake:
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup chopped walnuts, toasted
2/3 cup dried cranberries
For the frosting:
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
For the garnish:
1/4 cup sliced candied orange peel (See recipe below)
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
3 tablespoons sugar

Make the cake:
Preheat oven to 400F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
Make the frosting:
Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla. Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively around the top edge of the cake. Chill until frosting sets, at least 2 hours. Make Ahead: Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.

Candied Orange Peel

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. (You can also use a channel knife to cut strips of peel from the oranges.) Blanch the orange peel in a large saucepan over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (We like the texture of a 3 time blanch best, it also mellowed the bitterness.) Remove the orange peels from the pan. Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes. To avoid crystallization possibilities, you can add 1 teaspoon of light corn syrup to the sugar Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Variation for using candied peel:
Another way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

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CHOCOLATE POMEGRANATE TORTE
Makes 12 to 14 Servings

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:
2 ounce (4 tablespoons) softened unsalted butter, cut into 4 pieces; more for the pan
6 ounce bittersweet chocolate (70% or 72% cacao)
3 large eggs, separated
3/4 cup granulated sugar
1/4 teaspoon table salt
1/8 teaspoon cream of tartar
2-1/4 ounce (1/2 cup) unbleached all-purpose flour
For the Pomegranate Jelly:
1 medium Pink Lady or Braeburn apple
1-1/2 cups pure unsweetened pomegranate juice
1/4 cup plus 2 tablespoons granulated sugar
12 fresh or frozen cranberries
For the Glaze:
6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
3 oz. (6 tablespoons) unsalted butter, cut into 6 pieces
1 Tbs. honey or light corn syrup Pinch table salt
Fresh pomegranate seeds, for garnish (optional)

Make the Cake:
Position a rack in the center of the oven and heat the oven to 350F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment. Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside. In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more. Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.
Make the Pomegranate Jelly:
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer. Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.
Make the Glaze:
Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream. Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots. Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

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PUMPKIN ROLL
Makes 6 to 8 Servings

For the cake:
1 cup cake flour, sifted
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
1 cup sugar
1 cup canned pumpkin puree
For the frosting:
4 tablespoons unsalted butter, softened but still cool
1 cup confectioners' sugar
4 ounces cream cheese, softened, cut into 4 pieces
3/4 teaspoon vanilla extract

Confectioner's sugar and spiced nuts (store bought) for garnish

Make the Cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioners' sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hour.
Make the frosting:
With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain
Assemble the cake:
Gently unroll cake and spread with frosting, leaving 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners' sugar, and garnish with spiced nuts.

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CRANBERRY MAPLE PUDDING CAKE
Makes 6 to 8 Servings

2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 teaspoon finely grated orange peel
Pinch plus 1/2 teaspoon salt
2/3 cup all purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1 large egg
3 tablespoons sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Crème Fraîche, softly whipped cream, or vanilla ice cream

Position rack in center of oven and preheat to 400F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat. Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over. Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.

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LEMON CURD MARBLED CHEESECAKE
Makes 10 Servings

Make this super easy and used store bought (high quality) lemon curd

For the lemon curd (skip if using store bought curd):
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
For the crust:
1 1/3 cups finely ground graham cracker crumbs (5 ounces)
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
For filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Special equipment: a 9- to 91/2-inch (24-cm) spring-form pan
Accompaniment: Blueberries

Make lemon curd (skip if using store bought curd):
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
Make and bake the crust:
Put oven rack in middle position and preheat oven to 350F. Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring-form pan. Place spring-form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring-form pan on a rack.
Make the filling and bake the cheesecake:
Reduce oven temperature to 300F. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer spring-form pan to a rack and immediately run a knife around top edge of cake to loosen so that the cheesecake does not crack. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of spring-form pan before serving.
Make Ahead:
Lemon curd can be made 1 week ahead and chilled, covered. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

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COCONUT CAKE WITH BERRIES AND CREAM
Makes 12-14 Servings

1 stick unsalted butter, melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup sugar
1/3 cup flaked unsweetened coconut, toasted and finely ground
1 cup all-purpose flour, divided
2 cups heavy cream, divided
1 can (13.75 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
3 cups mixed fresh berries (about 12 ounces), for serving

Preheat oven to 350F. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula. Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours. Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake.

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FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE WITH CHOCOLATE ORANGE SORBET
Makes 8 to 10 Servings

Butter, melted (If using this for Passover, use melted Pareve kosher-for-Passover margarine instead of butter)
1 1/4 cups whole almonds (6 to 7 ounces)
1 cup sugar, divided
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup unsweetened cocoa powder
1/2 cup orange juice
2 teaspoons grated orange peel
6 large eggs, separated
1 vanilla bean, split lengthwise
1/4 teaspoon salt

See the Sorbets section of the Recipe Collection for the Chocolate Orange Sorbet Recipe

Preheat oven to 350F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally. Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.) Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

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GRILLED POUND CAKE WITH MEXICAN CHOCOLATE SAUCE AND TROPICAL FRUIT
Makes 6 Servings
Here we top slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder. I use purchased pound cake to make this easier.

For the whipped cream:
1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
For the Mexican chocolate sauce:
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon pure ancho chile powder
1 cup semisweet chocolate chips
1/2 teaspoon pure vanilla extract
For the fruit salad:(This calls for mango and papaya, but any combination of tropical fruits could be used, e.g., pineapple, kiwi, bananas)
1 large mango, peeled and cut into 1/3-inch wedges
1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges
1 tablespoon coarsely chopped fresh basil
1 teaspoon pure vanilla extract
For the pound cake:
2 tablespoons unsalted butter, softened
Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
3 tablespoons toasted sliced almonds, for garnish

In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream. In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm. In a medium bowl, toss the mango and papaya (or other combination of tropical fruits) with the basil and vanilla. Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds. Pass the remaining chocolate sauce at the table. Make Ahead: The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for

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SUPER EASY-SUPER FAST LEMON KIWI CHEESECAKE
Makes 6 Servings
This is a great "spur of the moment dessert as it uses all purchased ingredients. Great for a quick summer and/or camping dessert.

1 11 ounce jar of lemon curd
4 ounces cream cheese softened
1 store-bought prepared graham cracker crust
4 kiwis

Using and electric mixer (or whisk) whip the lemon curd and cream cheese until doubled in size, about 3 minutes. Spoon into the crust and freeze for 10 minutes or chill for 30 minutes. Peal kiwis, halve lengthwise and thinly slice. Scatter the kiwi slices over the filling. Refrigerate until ready for serving, at least 30 minutes.

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Fabulous cakes--what could be more scrumptious!

Updated June 15, 2014

Cakes

Let's start a revolution--let them eat these cakes!