Serves 8-10:
For the cake:
2 cups all-purpose flour
½ cup corn starch
1 tablespoon baking powder
½ teaspoon salt
½ pound unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
1 cup whole milk, at room temperature
¼ cup yogurt, at room temperature
2 tablespoons pure vanilla extract
 
For the frosting:
1-pound mascarpone cheese, at room temperature (substitute cream cheese if you cannot find mascarpone)
2 cups confectioner’s sugar, or less (to taste)
2 cups heavy whipping cream, chilled
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
 
For the strawberry simple syrup:
1 cup strawberries
1 cup water
1 cup granulated sugar
 
1-2 pounds fresh strawberries
Fresh mint for garnish
Fresh flowers for garnish (optional)
 
Preheat the oven to 350 °F, 180°C. Grease 3 (8 inch) round baking pans and line with parchment paper.
 
Begin by making the cake. Combine the flour, corn starch, baking powder, and salt in a bowl and whisk well to combine.
 
In the bowl of a tabletop mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla extract until thick and creamy. About 3 minutes on high speed.
 
Add the eggs, milk, and yogurt and beat until incorporated. The mixture will separate and appear curdled. Don’t worry.
 
Add the flour mixture in 3-4 batches and beat just until incorporated. Over mixing will create a tough cake.
Using a spatula, mix the batter gently folding 2-3 times.
 
Distribute the cake batter evenly in the prepared pans.
 
Bake for 30-35 minutes or until golden, springy to the touch and until a toothpick inserted into the center comes out clean with some crumbs attached.
 
Allow to cool, remove from pans and set aside while making frosting.
 
Note: These cakes can be stored in the freezer up to 3 weeks. Once completely cooled, wrap 2-3 times with plastic wrap and freeze. When ready to use, thaw overnight in the refrigerator and allow to come to room temperature on the counter.
 
To make the strawberry syrup, combine all of the syrup ingredients in a small saucepan. Bring to a boil and stir to dissolve the sugar. Reduce to a simmer and cook for 3-5 minutes. Set aside to cool completely.
 
Note: This strawberry simple syrup can be stored in the refrigerator up to 2 weeks. Discard the strawberries and store in a glass jar. Use to sweeten your favorite cold drinks: lemonade, iced tea, watermelon Fresca, etc.…
 
To make the frosting, combine the heavy cream, 1 cup of confectioner’s sugar, and vanilla extract in the bowl of a tabletop mixer with the whisk attachment. Begin whisking on low and increase the speed to high. Mix until the whipped cream is thick and resembles the texture of Greek yogurt. Take care not to over mix or it will turn into butter. Transfer the whipped cream into another bowl.
There’s no need to wash the mixing bowl, just continue making the mascarpone cream.
Combine the mascarpone cheese, remaining powdered sugar, and almond extract in the mixing bowl.
Whip until combined and fluffy.
Fold in 1/3 or the whipped cream into the mascarpone cream to lighten it up.
Fold in the remaining whipped cream until incorporated.
 
Slice the strawberries in half reserving about 1 cup of the smaller strawberries to decorate the top of the cake.
 
Note: If you prefer a cake with thinner layers, cut each layer in half with a serrated knife and store the extra cakes in the freezer wrapped in plastic.
 
Place one cake layer onto a cake pedestal or serving plate. Brush generously with the strawberry syrup.
Spread a generous amount of mascarpone cream over the cake and top with a layer of sliced strawberries.
Top with another layer of cake and repeat the same steps 2 more times.
Decorate the top of the cake with sliced and whole strawberries. Garnish with fresh flowers and mint.
Refrigerate at least 1 hour or overnight.
Serve!

Serves 8:
​1 Hazelnut Sponge Sheet Cake
For the Buttercream:
1/2 pound unsalted butter, softened at room temperature
​1/2 batch pastry cream (1 and 1/4 cups), at room temperature
​1/2 cup confectioner's sugar
​2 teaspoons pure vanilla extract
​1 and 1/2 teaspoons pure almond extract
1/4 teaspoon salt

​1/4 cups apricot jam
2 ounces bittersweet chocolate
1/2 cup sliced almonds or chopped hazelnuts, for garnish

For the Apricot Soaking Syrup:
1/2 cup apricot jam
1/4 cup very hot water
​
For the Faux Fondant:
3 cups confectioner's sugar
​1/4 cup milk, plus 2-3 tablespoons more if needed
​1 tablespoon unsalted butter, melted

​Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary.

To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well. 

​To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer fitted with the whisk attachment. Begin beating on low speed until everything is combined then increase the speed to high and beat until fluffy.
​Add the pastry cream, a few tablespoons at a time. It is very important to make sure that the pastry cream has come to room temperature. This can be done by microwaving it or warming over a double boiler. If the pastry cream is cold, the butter will solidify and will produce a very lumpy buttercream.

Beat the buttercream until it is completely smooth and fluffy. Set aside.

​To make the Faux Fondant Icing, combine the confectioner's sugar, milk, and butter in a bowl, and whisk together until smooth. If the mixture is still clumpy and dry, add some more milk. Just add enough that it is easy to whisk. Adding too much liquid will cause the fondant to become translucent. Set aside.

​Carefully melt the chocolate and whisk until smooth. Place the melted chocolate in a piping bag and but a very small opening at the bottom.

​Warm the 1/4 cup apricot jam so that it spreads easily onto the cake.

To assemble the cake, spread the apricot jam onto one strip of cake. Pour the faux fondant over the jam.
​Pipe 4-5 thin lines of chocolate the length of the cake. Using a toothpick, create a feathered effect with a toothpick, by drawing lines the opposite direction of the chocolate. (see video)

​Place one of the cake layers on a serving dish lined with some strips of parchment all around the edges.
​Brush with the apricot liquid. Pipe one third of the buttercream over it.
​Repeat these steps with the other two layers, saving a little buttercream to lightly spread on the sides of the cake.
​Place the fondant covered strip of cake on top.
​Spread the remaining buttercream all around the sides of the cake and press the almond slices onto the cake.
​Allow the cake to set for at least one hour or up to overnight before slicing. This can be done by chilling it in the refrigerator.
This cake tastes best at room temperature.

Flavor variations:
chocolate buttercream: add 7 ounces melted chocolate to the buttercream and beat until smooth
​chocolate hazelnut buttercream: add 1/2 cup or more Nutella or your favorite chocolate hazelnut spread to the buttercream and beat until smooth
​raspberry buttercream: add 1/3 cup or more raspberry preserves to the buttercream and beat until smooth
​cherry buttercream: add 2 tablespoons maraschino cherry liquid to the buttercream
​Add thinly sliced strawberries in between the cake layers, under the buttercream

​Enjoy!

Makes 1 half sheet cake (18 inches by 13 inches):
​1 and 1/2 cups toasted hazelnuts
​1/4 cup unflavored bread crumbs
1 tablespoon all purpose flour
1 tablespoon corn starch
1/4 teaspoon salt
6 large eggs, separated
1 cup granulated sugar

​Note: Toasted almonds can be used to make this cake as well. 

​Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius.

​Place the toasted hazelnuts with the bread crumbs in a food processor and pulse until finely ground with some chunky pieces remaining. Traditionally, the nuts should be ground very finely. It all depends on your preference. I like to see some chunky pieces of hazelnuts throughout the cake.

Place the ground hazelnuts in a bowl and mix in the corn starch, flour, and salt. Mix well to combine.

​Whip the egg whites on high speed using a table top mixer fitted with the whisk attachment. This can also be done with a had held electric mixer. 
​As the egg whites are whipping slowly pour in half a cup of granulated sugar and continue to whip on high speed until the mixture becomes thick and glossy, or until stiff peaks form.  
Transfer the meringue (egg white and sugar mixture) into a large bowl.

​Place the egg yolks and remaining half cup of sugar in the same table top  mixer bowl fitted with the same whisk attachment.

​It is important to whisk the egg whites before the yolks. This will save on cleanup time. If the egg yolks are whipped first, then the bowl and whisk must be cleaned before whipping the egg whites or they will not thicken.

​Whip the egg yolks and sugar on high speed until pale yellow and thick.

​Fold in a quarter of the meringue into the egg yolk mixture to lighten it up.

​Gently add the yolk mixture to the meringue bowl. Fold it in a little at a time while adding in the nut mixture.
​Do not overmix. Once all of the nuts are incorporated and no more white pockets of meringue remain it s ready.

​Brush a half sheet baking pan (18 inches by 13 inches) with melted butter and line with a sheet of parchment paper.

Pour all of the batter into the prepared pan and spread it evenly.

​Bake for 15-18 minutes or until the top is light and golden and the sides are pulling away from the pan.

​Run a knife or icing spatula all around the cake to release it from the sides of pan and cool completely in the pan.

​Place a sheet of parchment on the counter and dust with confectioner's sugar.
​Depan the cake onto the confectioner's sugar and carefully remove the parchment paper from the bottom of the cake. The parchment paper that it was baked on. 

​At this point, the cake can be decorated with your favorite icing, jam, ganache, or cut into squares and served with a  dollop of homemade whipped cream.

​This cake may be stored in the freezer up t 2 weeks. If storing in the freezer, wrap very well with plastic so that the cake does not absorb any odors. 

​Enjoy!

Serves12:
For the syrup:
1 and 1/2 cups water
1 and 1/2 cups granulated sugar
peel and juice of a large orange
1 cinnamon stick

​For the pudding cake:
1 pound phyllo, thawed and at room temperature
5 large eggs
1 cup vegetable oil
1 cup plain yogurt
1 and 1/4 cups freshly squeezed orange juice
3/4 cup granulated sugar
​1/2 cup orange marmalade
​1 tablespoon baking powder
zest of 2 large oranges
1 teaspoon pure vanilla extract
1/4 teaspoon salt
optional: 1/4 teaspoon ground cardamom seeds

​Preheat the oven to 350 degrees Fahrenheit, 176 degrees Celsius.

​Remove the phyllo from its packaging and keep it rolled up. Thinly slice the phyllo and spread it on a clean work surface to dry up. About 1 hour.

In the meantime, make the syrup by combining all of the syrup ingredients together in a small saucepan.
Bring to a boil. Reduce to a simmer and cook about 5-6 minutes. Remove from heat and allow to completely cool.
​Beat the sugar and eggs together until thick and pale yellow in color.
​Whisk in the olive oil, yogurt, orange juice, salt, vanilla extract, and marmalade.
​Mix in the phyllo slices, a handful at a time. Use 2 forks to mix them in evenly.
Fold in the orange zest.
Pour in a 9 inch by 13 inch baking pan.
​Bake for about 1 hour. The cake will be golden when ready.
As soon as the cake comes out of the oven, poke some holes with a skewer or tooth pick and pour the syrup over it.
Allow to cool completely, about 1-2 hours, before serving.
​This cake is very sweet. It tastes best with unsweetened whipped cream or with dark chocolate ganache drizzled on top. Some bittersweet chocolate curls would also taste fantastic with this cake.
​Enjoy!

Makes three 8-inch cake layers
The dry ingredients:
2 and 1/2 cups all purpose flour
1 and 1/2 cups Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt

​The wet ingredients:
​3 ounces semi sweet chocolate, chopped
1 and 1/2 cups prepared hot coffee 
3/4 cup olive oil (or any flavorless vegetable oil)
1 cup yogurt
1/2 cup milk or heavy whipping cream
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs

Preheat the oven to 325 degrees Fahrenheit, 160 degrees Celsius.
​Prepare three 8 inch round baking pans by brushing them with oil and lining the bottom with parchment paper.

​Place the chopped chocolate in a large mixing bowl and pour the hot coffee over it. Whisk until melted and incorporated.
Add the olive oil, yogurt, heavy whipping cream, and vanilla extract. Whisk well to combine.

Combine all of the dry ingredients in a separate bowl and either whisk them together or sift.

​Beat the eggs and sugar together until pale and thick.
​Add the chocolate, oil mixture to the eggs and beat until combined.
Slowly add the flour mixture in a few batches, mixing until just incorporated. 
​Finish it off with a spatula to prevent over mixing. This will ensure a light and moist cake. Mixing the flour too much will create a bread like cake that will be tough.
Distribute the batter evenly into the three prepared cake pans.
​Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs. Be careful to not overbake. The cakes will continue to cook a bit more while cooling.
Set the cakes aside to cool completely in their pans.
Run a knife or spatula around the cake to release them from the pan.
​Double wrap them in plastic wrap and store in the freezer up to a month.
Enjoy!