In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Exuding a bit of quiet elegance, surprisingly simple refrigerator cake is a timeless dessert

By Kim Ode

JewishWorldReview.com | (MCT) A summer dessert, like the proverbial revenge, is best served cold.

A refrigerator cake is the "great aunt" of such desserts — a little old-fashioned, yet exuding a bit of quiet elegance whenever she arrives on the scene. A serene square of chilled fruit, cool cream and a bit of cake provides a welcome antidote to a steamy evening, or a pretty dessert for a bridal shower (and is a whole lot more satisfying than a dish of sorbet).

Even better, such a cake has to be made ahead of time so it can chill thoroughly.

The term "refrigerator cake" encompasses a wide range of desserts, many of which had their origins in a layered combination of whipped cream and purchased chocolate wafers or graham crackers, so that kitchens never needed to be heated up by baking. Fruit was sometimes added. Then, perhaps with the advent of air conditioning or better insulated ovens, cake rose to claim its place as the best way to sandwich fruit and cream.

We used strawberries for our cake, but you can use almost any fruit you like: velvety mangoes, tart blueberries, fresh pineapple, even bananas with a sprinkling of toasted coconut. This isn't an especially sweet dessert, with no added sugar on the fruit and only a bit in the whipped cream, which means it's important to use fruit at peak ripeness.


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With the whipping cream stabilized with some mascarpone cheese, the cake will keep in the fridge for two days, letting you slice off a bit of summertime solace whenever the heat and humidity start to toy with your sanity.


Serves 12 to 15.

Note: Mascarpone cheese, which comes in a small tub, is added for both flavor and to stabilize the whipped cream. The basic cake recipe, adapted slightly from "The King Arthur Flour Baking Companion," may be baked in a 9-by-13 pan or in two (8- or 9-inch) round pans. We like fresh strawberries as a filling, but other fruits such as mangoes or blueberries would work, too. Tossing the fruit with a liqueur such as Grand Marnier or Chambord adds another layer of flavor, but is optional.

  • 1 cup (2 sticks) butter, softened

  • 1 tbsp. baking powder

  • 1 3/4 cup superfine or granulated sugar

  • 3/4 tsp. salt

  • 2 tsp. vanilla extract

  • 1 tsp. almond extract

  • 5 egg whites

  • 2 3/4 cups cake flour

  • 1 cup milk


  • 2 quarts strawberries, or equivalent of other fruit

  • 2 tbsp. liqueur, if desired

  • 8 oz. mascarpone cheese, at room temperature (see Note, above)

  • 1/4 cup powdered sugar

  • 4 cup (2 pints) heavy cream (see below)

To make the cake: Preheat oven to 350 degrees. Line baking pan or pans with parchment paper cut to fit, to aid in flipping the cake out of the pan.

In a large mixing bowl, cream together the butter, baking powder, sugar, salt and extracts until fluffy and light, at least 5 minutes. Add the egg whites to the butter mixture one at a time, beating well after each addition. (Save the yolks to supplement scrambled eggs, or mix with milk for French toast.)

Mix one-third of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout this process.

Pour the batter into prepared pan(s). For a 9- by-13-inch cake, bake for about 35 minutes. For 8-inch round pans, bake 23 to 26 minutes. For 9-inch round pans, bake 25 to 30 minutes. Remove from oven and let cool on a wire rack.

While cake is cooling, wash and hull strawberries, then cut them into -inch slices — too thin and they'll lose their "strawberry-ness." If using liqueur, toss berries in it. Set aside.

When the cake is cool, run a knife around the outside edges, then cover with a cookie sheet or other flat tray that will fit inside your refrigerator. (You can also reassemble the cake in the original pan, if desired.) Carefully flip the pan upside-down, releasing the cake onto the tray. Gently peel off the parchment paper.

Using a long serrated knife, carefully split the cake horizontally into two thin layers. To help keep the knife level, you can insert toothpicks into the sides of the cake as a guide.

Work your hands under the top layer of cake and transfer to a cookie sheet. Set aside.

To make the filling: In a large bowl, using an electric mixer, beat the mascarpone cheese and powdered sugar until light and fluffy, then add the heavy cream, beating until the cream holds a peak. Watch carefully; it may seem like it's not going to thicken, then it will suddenly come together.

Measure out about one-third of the whipped cream and drop in dollops across the cake, then spread to cover the entire surface. Cover the cream layer with sliced strawberries, several slices thick, making sure to go all the way to the edges; reserve some for top of cake. Carefully top with reserved layer of cake, pressing gently to adhere to fruit.

Use remaining whipped cream to cover the top and sides of the cake. (Note: If reassembling cake in the baking pan — and not frosting the sides — you will only need to whip 3 cups of heavy cream.)

Cover with plastic wrap, sticking toothpicks over the surface of the cake to hold the wrap away from the whipped cream. Refrigerate at least 4 hours. Garnish with additional fruit before serving. Serve cake cold.


While we think that whipped cream and berries is one of summer's best combos for this cake, several other variations seem just as appealing. Use this cake as a canvas to come up with other choices.

Combine a little lemon curd or lemon zest with the whipped cream (with or without the mascarpone) for a light lemony filling on the inside.

Chocolate more your style? Fold in mini-mini chocolate chips to the filling (with or without the mascarpone) or add finely chopped chocolate to the mixture.

Or think crumbs, as in Oreo crumbs, if you're a fan of the Blizzard-style summer treat. Fold those into the whipping cream filling instead, in a variation of the Nabisco chocolate wafer/whipped cream dessert.

Or make this a cake with more than two layers by baking it in round pans and slicing each into two layers (for a total of four). If you have a cake carrier, this is a particularly handy way of storing the cake in the refrigerator and carrying it elsewhere, as needed.

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