Spoon for spoon a poem: cakes in the glass are quickly stirred and long-lasting. Eat or fill the sweet little things immediately and give them away.
When a spontaneous visit has been made to drink coffee, a cake in a glass is exactly the right thing. The sweet little things not only look great, they taste the same. The cake dwarves decorate Kuchenbuffeets and picnic baskets and let host hearts beat faster.
Fancy something sweet? Then spoon your cake in the glass directly from the shape or decorate it with everything your heart desires. Bake Grandma's classics in small format or dare delicious new discoveries - Christa Schmiedes (Cake in Glass: Juicy Minis, GU, ISBN 978-3-8338-0660-5) makes cake dreams come true.
Cakes in the glass are quickly stirred and long-lasting. Grease jam jars with a rubber ring or twist-off lid and cover with breadcrumbs or nuts. This is how the cake dwarves fall very well. Important: Fill the jars with dough only 2/3 and seal them immediately after baking. Sponge cake after 4 weeks enjoy, sponge cake with fruit after about 2 weeks.
The very special Advent Calendar: Only 24 doors are boring. We celebrate the pre-Christmas time with four sweet Sunday delicacies and give our loved ones a cake in the glass every Sunday in Advent. It's fun to give!
Spice chocolate and crunchy muesli - you can find even more gifts from the kitchen here.
Ingredients (3 glasses à 1/4 l content)
100 g block chocolate, 3 tablespoons cream, 100 g soft butter, 3 eggs, 100 g sugar, 200 g ground almonds, oil and 2 teaspoons cocoa powder for the glasses
1. Brush the glasses with oil and dust thinly with cocoa powder. Preheat the oven to 160 °.
2. Break the chocolate into pieces. Heat the cream gently in a saucepan, add the chocolate and butter and melt over a low heat.
3. Separate the eggs. Beat the egg whites with 2 tablespoons of sugar until stiff. Mix the yolks with the remaining sugar. Stir in the chocolate cream. Fold in egg whites and almonds. Pour the dough into the jars and bake on the griddle in the oven (middle) for 40 minutes.
4. Remove the glasses from the oven. To keep hot, keep the cakes cold for at least 4 weeks. To serve cake coolly tumble out of the glasses. If you like, you can dust the cakes with icing sugar.
Ingredients (2 glasses à 1/2 l content)
For the cake: 30 g butter, 3 eggs, 75 g sugar, 75 g powdered sugar, 100 g flour
For the topping: 300 g fresh berries (eg raspberries, 3 tbsp mango syrup / apricot jam, 150 g cream, 100 g mascarpone, 2 tbsp grated coconut, oil for the glasses
1. Brush the glasses with oil. Preheat the baking to 175 °. Melt the butter over a gentle heat.
2. Separate the eggs. Beat the egg whites with the sugar until stiff. Mix the yolks with the powdered sugar and stir in. Sift the flour over it and fold it together with the butter. Fill the glasses with the biscuit dough. Bake biscuit on the griddle in the oven (middle) for 25-30 minutes.
3. Remove the glasses from the oven. For storage keep hot, the sponge cake keep cool stored about 6 weeks. Read Berries for serving. Sprinkle biscuit from the glasses and cut into 4 slices. Drizzle each surface and edge of the sponge slices with 2 tbsp mango syrup. Beat the cream until stiff, stir in the mascarpone and the remaining mango syrup. Distribute the mascarpone cream on the sponge slices, top with the berries. Sprinkle cake with grated coconut.
Ingredients (6 glasses with 1/4 l content)
100 ml of milk, 100 g of butter, 2 eggs, 300 g of flour, 1 packet of dried yeast, 50 g of sugar, 100 g of ground and chopped hazelnuts, 60 g of powdered sugar, 1/4 teaspoon cinnamon powder, 1 pinch of clove powder, 1 teaspoon cocoa powder, 2 EL cream, 2 tablespoons apricot jam, oil for the glasses
1. Heat the milk, melt the butter in it. Separate the eggs, keep the egg whites cool. Mix the flour with the yeast. Add sugar, milk with butter and egg yolks and knead quickly. Cover and let it rise for 30 minutes.
2. Brush the glasses with oil. Preheat oven to 175 °. Roast hazelnuts without fat. Mix with 50 g powdered sugar, cinnamon, cloves and cocoa powder. Whisk the egg whites, stir in the nut mixture. Knead yeast dough and roll out to a rectangle (26x40 cm). Brush the rectangle with cream, spread the nut mixture on it. Roll in the dough and allow to cool for 30 minutes. Cut the roll into 6 equal parts and fill each into the jars. Bake cake on the griddle in the oven (middle) for 20-25 minutes.
3. Remove the glasses from the oven. Immediately spread the cake with the jam. To keep hot, keep the cakes cold for at least 4 weeks. To serve cake cool from the glasses and top up dust with remaining powdered sugar.