If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pasty cream that has whipped cream and sliced strawberries folded in, and stacked four-deep. Making the disks is easy -- just roll out the dough into rounds (no need to fit it into pie plates or crimp edges), sprinkle them with sugar, and bake. The whole thing is chilled overnight like an icebox wafer cake, for easier slicing.
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake -- made tender and moist with oil (in place of butter), milk, honey, and brown sugar -- are brushed with more honey, then spread with a satiny-smooth filling that’s a cross between lemon curd and cream-cheese frosting (for the best of both). We topped ours with a piece of honeycomb, but a drizzle of honey is just as buzzworthy.
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored with pureed cooked peaches and studded with chopped fresh peaches and cherries. Because it's thickened with gelatin, the mousse gets nice and firm, then stays that way when layered in the cake -- and in every last slice.
Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup – sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries). The toppings? More ganache glaze and a pile of berries.