Fruit

Draining the rhubarb keeps the cake from becoming soggy.

The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.

The chocolate glaze takes time to cool; have it ready before assembling the torte. This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.

These individual upside-down cakes are baked—and can be transported—in a muffin tin.

To make a dairy-free version of this recipe, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) 1 day ahead, and stored in plastic wrap at room temperature.