Cake in a glass is not only delicious and fast, but also extremely decorative – and thus perfect if you want to round off a delicious meal. Our recipes will show you how to make cake in a glass recipes– both baked and non-bake.
Make cake in a glass recipes: basic approach, thousands of variations
Basically, any sponge cake is suitable for baking cakes in the glass. You want to serve your own creation? Then you can follow the following basic recipe. For about four small cakes, each of which fits into a 580 milliliter glass, you need:
- 225 g soft margarine or butter
- 225 g of sugar
- 1 packet of vanilla sugar
- 5 eggs
- 450 g of flour
- 1 packet of baking soda
- 200 ml of milk
These basic ingredients can be expanded and refined differently. For example, add fresh or dried fruit in small pieces to the dough. Also cocoa powder, various spices, almond sticks or chocolate pieces are conceivable.
Great for the storage cupboard
If you want to bake cakes in the glass, you can use any heat-resistant glass as one with a screw cap. You can preserve the cake in mason jars with a rubber ring for several weeks. To do this, remove the rubber rings before baking . You should also thoroughly clean both the glass and the ring first. The rubber rings are best poured over with boiling water and let soak briefly.
Close the preserving jar as soon as the cake is ready. If it cools down, it forms a conservative vacuum. No matter which glass you choose: Always fill it with about two thirds of dough, so that the cake can rise well in the oven.
Make cake in a glass recipes: non-bake
This recipe for cheesecake in the glass is wonderfully simple, because it works without baking . Dessert glasses are used for fine occasions, while in preserving jars, dessert is a bit more rustic. For about four glasses you need these ingredients :
- 1 lemon (untreated)
- 10 oatmeal cookies
- 300 g quark
- 100 g cream cheese
- 30 g Rum (to taste)
For the delicious recipe, first chop the oatmeal cookies as finely as possible. For that you best put it in a freezer bag and work it with a rolling pin until small crumbs have been created. Set aside about four tablespoons of this crumbs, evenly spread the rest over the four glasses. If you like, add some rum to each cake bottom.
Cheesecake with caramel
Wash the lemon off hot, rub the peel and squeeze it out. Stir the lemon rinse with the cream cheese and curd cheese smoothly. Set the bowl aside for now. Then caramelise the sugar in a pan and add the lemon juice to dissolve the caramel.
Allow the caramel to cool slightly and then stir it under the cream cheese curd mixture. Spread the mass on the four glasses and let your cheesecake in the glass for about an hour in the refrigerator. Just before serving decorate each dessert with the remaining biscuit crumbs.
Author: Genevieve Dumas is a food, fashion and beauty stylist from New York, who has worked for a range of major magazines.