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Dessert Cakes

Dessert Cakes

Awesome summer delights.

by

Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake

You can play endlessly with the flavors: For example, if you don’t like or would rather not use peanut butter, leave it out and use coffee, vanilla, chocolate ice cream.

I used low grade and overly sweet pareve ice cream, which is all there is available in dairy-free, and mitigated the sweetness and the nondescript flavors by building it up and adding unsweetened stuff (cocoa powder, peanut butter etc). For a dairy meal you can use dairy premium ice cream and go all out: in this case no reason to mix peanut butter or coffee or chocolate into plain vanilla ice cream. You can buy these flavors all ready and delicious.

Rice Crispies Crust

  • 4 cups crisp rice cereal
  • 2 tablespoons instant coffee powder, diluted in a few drops water
  • 1 cup unsweetened grated coconut (health food stores)
  • 1/2 cup pure cocoa powder
  • 1 cup agave or maple syrup

First Ice Cream Layer

  • 6 cups dairy-free vanilla ice cream, slightly softened
  • 2 cups crunchy peanut butter (or 8 cups dairy premium peanut butter ice cream)

Cake Layer

  • 2 pounds plain sponge cake, store-bought OK, sliced 1/2 inch thick, and toasted in a preheated 375 degree oven for 20 minutes
  • 1 cup good quality apricot jam
  • 1/3 cup orange juice
  • 1/4 cup apricot liqueur, Kirsch or Triple Sec (liquor stores)
  • 1 cup unsweetened grated coconut

Second Ice Cream Layer

  • 6 cups dairy-free vanilla ice cream, slightly softened
  • 2/3 cup pure cocoa powder
  • 2 tablespoons instant coffee powder, mixed with a few drops water (or 6 cups dairy premium chocolate ice cream)

Top Layer (Ganache)

  • 2 cups semisweet chocolate chips, best quality please
  • ½ cup coconut milk
  • 1 tablespoon agave or maple syrup
  • 2 tablespoons oil
  • ¼ cup white or dark rum (do not skimp on this amount, as this is what will keep your topping from freezing solid)
  • (optional) 1 cup toasted chopped nuts, or crushed candy bar such as Viennese crunch
  1. Mix the crust ingredients thoroughly, and press firmly into the bottom of a 10′”x 14″ or 11 x 14 with straight sides
  2. Mix the first ice cream layer ingredients, and spread over the crust.
  3. Working fast so as not to give a chance to the ice cream to soften too much, place the cake slices tightly over the ice cream, making sure you leave no gaps.
  4. In a food processor, mix the jam, juice and liqueur until smooth, and pour slowly and uniformly over the cake. Sprinkle the coconut over the cake.
  5. Mix the second ice cream layer ingredients, and spread evenly over the cake. Place the cake in the freezer to give a chance to the ice cream to firm up before pouring on the ganache, and hour or so
  6. Make the ganache: melt all ganache ingredients over very low flame (or microwave 2 minutes). Stir until very smooth and thoroughly blended. Let the mixture cool (throw it in the freezer to cool it faster), then spread it slowly and uniformly over the top.
  7. Sprinkle with the topping, if using. Freeze the cake until serving time. Serve small slices

Blueberry Cake with Almond Streusel

Blueberry Cake with Almond Streusel

Cake:

  • ¾ cup vegetable oil
  • 1½ cups sugar
  • 4 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon grated orange zest
  • 3 cups flour: all-purpose, whole wheat pastry, or spelt
  • 2 tablespoons triple sec, kirsch or cassis (liquor stores)
  • 3 cups blueberries, rinsed and dried thoroughly (place in a large cookie sheet lined with several layers of paper towels), or frozen (do not thaw)

Streusel:

  • ½ cup ground almonds
  • ¼ cup oil
  • ½ cup flour, any flour, a little more if needed
  • ¼ cup sugar or Sucanat
  • 2 teaspoons cinnamon

Preheat the oven to 350ºF. Grease and flour a 10-inch round or tube pan, or an 11-by-14-inch baking pan.

Cream the oil, sugar, and eggs in a food processor until light and fluffy. Mixing the whole cake by hand is OK too. Add all but last ingredient and pulse 3–4 times, until just combined.

Transfer the batter to a mixing bowl. Very gently stir in the blueberries with a spoon. If using frozen, take them out of the freezer at this point, but not before. Pour the batter into the prepared pan.

Mix the streusel ingredients lightly with your fingers until the mixture looks like coarse meal, adding a drop more flour if necessary. Sprinkle evenly over the cake, using it all up. Bake about 1 hour or until a knife inserted in the center of the cake comes out clean. Invert the cake and let the steam escape, then invert again streusel side up. Makes a dozen ample servings.

Lemon Cake (Dairy)

Lemon CakeNon-Lemon-Lovers need not apply! This is perfect for brunch but also for dessert, with fruit or sorbet. The baked cake gets soaked all over with a luscious lemon syrup. You are in for a treat!

This is a decidedly dairy cake. Don’t substitute margarine or oil for the butter; you will notice the difference. Yogurt: Ditto. Buttermilk will work as well.

  • 1 ½ cups sugar
  • 1 cup butter, at room temperature
  • 3 eggs
  • 3 cups flour
  • ½ teaspoon baking soda
  • 1 cup plain yogurt
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh lemon juice

Preheat the oven to 325*F. Mix the flour and baking soda in a bowl, and set aside. Mix the yogurt, lemon zest and lemon juice in another bowl, and set aside. In a food processor or mixer, beat the sugar and butter until light and fluffy. Add the eggs one at a time and mix each time until incorporated. Add the flour and yogurt mixtures alternately, beginning and ending with flour, mixing each time only until just combined.

Bake in a greased 10-inch springform pan for about one hour or until the point of a knife inserted in center comes out clean. Carefully unmold the cake, and place it on a round tray. Prick holes all over the cake with a skewer while it is hot and pour the hot lemon syrup (recipe follows) all over the cake.

Lemon syrup:

  • 1/3 cup fresh lemon juice
  • 2 tablespoons grated lemon zest
  • 1/3 c sugar
  • ¼ cup butter

Bring all the ingredients to a boil in a small saucepan. Reduce the heat to medium and cook for about 5 minutes, until slightly thickened.

Click here to order one of Levana’s bestselling cookbooks.

Published: June 8, 2013


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Visitor Comments: 3

(3) Beth, June 10, 2013 5:18 PM

OOOH...

OOOH. Gotta try...

(2) Anonymous, June 10, 2013 6:30 AM

lovely detailed recipes Thank you

deserts

(1) Trude, June 9, 2013 7:32 PM

I enjoy your recipes

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