Sonhos–Portuguese for dreams–are Portugal’s addictive doughnuts that are dusted with powdered sugar or drizzled in syrup. Caramel sauce is a good idea, too.

This French cake, also called a clafoutis, is full of ripe apricots and custardy creaminess the French are so famous for. Top it with cream of creme fraiche.

For this roly poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.

An adult dessert if ever there was one, this incredibly moist mocha creation takes its minimum age requirement from dark, dark chocolate and lots of espresso.

Layers of vanilla cake alternate with a coconut filling and the whole thing is slathered with a fluffy white icing. Crowning touch: A coating of coconut on top.

Mini vanilla cakes are filled with fresh slices of nectarines, but apricots and peaches would work equally well. A sprinkling of sugar finishes them off nicely.

Sometimes called a molten chocolate cake, this cake is bursting with chocolate flavor and hides a center of soft, warm chocolate that oozes at first bite.

This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.

For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.