11 Puddings and Cakes for Cooler August Evenings

This collection of 11 Puddings and Cakes for Cooler August Evenings is perfect for the point in late summer when the kitchen is finally cool enough to bake in again. It brings together burnt Basque cheesecake, apple crumb cake, syrupy Greek custard pastry and a pair of silky Turkish milk puddings, ideal for a weekend at home or something to carry to a friend's table. Don't forget to save this list for the weeks ahead.

Burnt Basque Cheesecake (San Sebastian Cheesecake)

The cheesecake ready to be served after removing the parchment paper. — Ayla Clulee

A crustless cheesecake is baked hot and fast until the top scorches and the centre stays loose and creamy. The dark surface is the point, so resist the urge to pull it early.

To learn more: Burnt Basque Cheesecake (San Sebastian Cheesecake)

Apple Crumb Cake

a slice of apple crumble cake served with ice cream — Ayla Clulee

Soft apple pieces sit under a buttery crumb topping that turns craggy and golden in the oven. It is as welcome with afternoon coffee as it is warm with cream after dinner.

To learn more: Apple Crumb Cake

Medovik Russian Honey Cake

a slice of Russian honey cake served with pistachio and a drizzle of honey — Ayla Clulee

Thin honey-scented layers are stacked with a tangy sour cream frosting, then left overnight to soften into something close to a sponge. It rewards planning ahead more than skill.

To learn more: Medovik Russian Honey Cake

Revani - Turkish Semolina Cake

Two triangles of revani cake served on a plate. — Ayla Clulee

A light semolina sponge is baked, then soaked in lemon syrup until every crumb is damp and fragrant. Serve it in small squares with a spoonful of clotted cream.

To learn more: Revani - Turkish Semolina Cake

Puff Pastry Apple Pie

Sliced apples are spiced and wrapped in puff pastry, then baked until the layers lift and the edges caramelise. It takes a fraction of the effort of a traditional pie and looks the part.

To learn more: Puff Pastry Apple Pie

Galaktoboureko - Greek Dessert with Custard

a slice of galaktoboreko on a white plate — Ayla Clulee

Thick semolina custard is baked between sheets of filo, then drenched in citrus syrup while still hot. The contrast between the crisp top and the soft centre is what makes it.

To learn more: Galaktoboureko - Greek Dessert with Custard

Muhallebi - Mahalabia Dessert

a spoonful of muhallebi dessert garnished with wild strawberry and pistachio — Ayla Clulee

Milk is thickened with cornflour and scented with rose or orange blossom, then chilled until it sets into a soft, spoonable pudding. It is light enough to follow a big dinner.

To learn more: Muhallebi - Mahalabia Dessert

Classic Italian Tiramisu

a slice of Italian tiramisu — Ayla Clulee

Coffee-soaked savoiardi are layered with whipped mascarpone and dusted with cocoa, then chilled until the layers settle. No oven required, and it is better made the day before.

To learn more: How to Make the Best Classic Italian Tiramisu

Kazandibi

A milk pudding is deliberately caramelised on the base of the pan, then rolled so the burnt layer runs through each slice. That scorched edge is exactly what you are after.

To learn more: Kazandibi

Kunefe

Shredded kadayif pastry is packed around melting cheese, baked until crisp on both sides, then soaked in syrup and served warm. Eat it while the cheese still pulls.

To learn more: Kunefe (Turkish Cheese Dessert)

Carrot Cake

Grated carrot keeps the sponge damp and tender, and the cream cheese frosting goes on thick once it has cooled. It is the cake most likely to disappear before the second day.

To learn more: Easy Carrot Cake Recipe