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1 lb butter, 1 lb cream cheese, 4 egg yolks, 1 lemon, zest of, 1 cup sugar
2 cups heavy cream, 2 cups half-and-half, 1/3 cup coarsely chopped fresh sage, 4 (2- by 1/2-inch) strips lemon zest, 9 large egg yolks
6 ounces (about 3/4 cup) cream cheese, at room temperature, 1 cup (2 sticks) unsalted butter, at room temperature, 1 tablespoon granulated sugar, 2 1/2 cups all-purpose flour, About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice
2 1/2 cups sifted cake flour, not self-rising (sift before measuring), 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa), 1 teaspoon baking soda, 3/4 teaspoon salt, 1 stick (1/2 cup) unsalted butter, softened
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