If you want cake but don’t feel like baking (or baking much) on a hot summer day, Here & Now resident chef Kathy Gunst has three cake recipes — only one of which involves firing up the oven. She shares samples with host Robin Young.
When the days are hot and the humidity is rising, who feels like baking?
Well, I do.
Here are three summer cakes: one is a traditional baked cake (a lemony sour cream Bundt cake that is excellent served with summer berries), one is a nostalgic chocolate refrigerator cake and one is a refreshing layered ice cream cake.
Did you grow up with that famous refrigerator cake? The one made by layering chocolate wafers with whipped cream? My mother-in-law, Nancy Rudolph, used to make this cake for her children and then my children. They always used to call it “Granny Cake.”
This is my ode to that nostalgic cake. I layer chocolate wafers (thin chocolate cookies) with vanilla-scented whipped cream and slices of ripe seasonal strawberries and then layer the entire roll with whipped cream and top it with more strawberries and dusted chocolate (made by grating a few cookies).
You need to let the cake set in the refrigerator for at least four hours. Serves 8.
This moist, lemony cake has become a favorite of mine because it’s so simple, and is a winner every time.
The recipe comes from Here & Now producer and cake-decorating maven Karyn Miller-Medzon, who learned to make it when she was a student at the Cambridge School of Culinary Arts in Cambridge, Massachusetts.
The cake will keep for several days and can be served on its own (with iced tea or coffee) or with summer fruit like peaches and nectarine slices or fresh summer berries. Serves 8 to 10.
Lemon Glaze Ingredients
This simple ice cream cake is so much fun to put together — and is the perfect recipe to let the kids get involved! You choose two to three different flavored pints of ice cream, sorbet or gelato and layer them with good-quality melted chocolate and your favorite type of crushed cookie.
A few ideas:
Serves 6 to 8.
We mentioned our producer Karyn Miller-Medzon is quite the baker. Here’s a sampling of some of her delectable creations:
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