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    Home » Cakes

    Mini Layer Cake in a Glass

    Published: Apr 17, 2017 · Modified: Jan 4, 2023 by dirndlkitchen · This post may contain affiliate links ·

    The beautiful thing about these little jarred mini cakes is that once you get the basics down - sponge cake recipe and whipped cream frosting - they can become anything you can dream up! AND your friends will love you when you show up with these to a dinner party. They're pretty quick (total of 1 hour time investment), easy, yummy and pretty! Today's recipe is for a lemon variety with added raspberry to the top layer. But don't let your mind stop there. Think Nutella chocolate mousse layered with espresso-brushed sponge cake and shaved dark chocolate on top - there are no boundaries to your creativity, so you have my permission to go a little crazy and please share your creations with me in the comments below!

    When first starting to bake German recipes in the US, I had major issues with the measurement conversions. Luckily I took a professional cooking class in college, so I am now much better with conversions between ounces and tablespoons, but it still throws me off at times. So I slowly started neglecting my kitchen scale and attempted measuring in cups, spoons, pints and ounces. It seems messier and less accurate, and I still prefer the metric system for best results, especially in baking. To help you perfect your baking, I am happy to announce that Ozeri is providing me with 5 kitchen scales to give to my dear blog readers. I researched kitchen scales and Ozeri has some of the highest ratings I could find - and they're stylish! So stay tuned for a chance to win (and in the meantime, I will try to add an alternative metric measurement to all my recipes)! 🙂

    And if you love German cooking and baking as much as I do, PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️‍


    Ingredients for 1 cake:

    • 5 eggs
    • ½ c sugar
    • ½ c & 2 tablespoon flour (I substituted gluten free flour to make this recipe gluten free!)
    • ¼ c corn starch
    • ¼ teaspoon baking powder
    • 1 Tbsp lemon zest

    For the filling:

    • 1 little container of fresh raspberries
    • 2 oz of apricot jam
    • 1 teaspoon vanilla extract
    • 2 c heavy whipping cream
    • 1 c powdered sugar
    • 5 Tbsp fresh lemon juice
    • 2 tablespoon lemon zest

    Method:

    1. Preheat oven to 390 degrees F and prep a baking sheet with parchment paper.
    2. Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a smaller bowl.
    3. Add a pinch of salt to the egg whites and beat until almost stiff.
    4. Add about ¾ of the sugar and continue beating until stiff.
    5. Beat the egg yolks with the remaining sugar and lemon zest until creamy.
    6. Mix together the flour, corn starch and baking powder and add to the egg whites along with the egg yolk-sugar mixture, folding it carefully into the egg whites.
    7. Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes or until golden yellow.
    8. Sprinkle sugar onto a kitchen towel and flip the sponge cake onto the kitchen towel, leaving the parchment paper on top. Let cool.
    9. Wash the berries and puree them, except for a few to decorate with.
    10. Add together whipping cream, half of the sugar, vanilla, lemon juice and zest, and whip the cream until almost stiff.
    11. Add the remaining sugar and mix until completely stiff. Mix half of the whipped cream with half of the puree.
    12. Keep cool in the fridge until ready to use.
    13. If the cake is cooled, carefully remove the parchment paper.
    14. Mix the jam with 2 oz of water and heat in 20 second increments in the microwave until warm, and brush onto the cake. Allow to cool.
    15. Cut out circles to layer in the glass jar (2 circles for each glass, I used a 2.5 inch diameter biscuit cutter). I got my glasses at IKEA - they came in 3 different sizes and I bought the smallest size for $4.99 for a 3-pack. They hold 4 ounces each and make the perfect, little dessert!
    16. Put the first layer of cake circles on the bottom.
    17. Divide the lemon whipped cream between the glasses and spread evenly. You may want to clean up the rim in between layers to keep it neat and pretty. Believe me, I tried, and I thought I would never say this, but it's so much easier clean them up after each whipped cream layer than to try to get it perfect in the first place! I used a damp paper cloth to wipe around the edges and kept layering.
    18. Now layer the cake again, then finish with a layer of raspberry whipped cream and the puree on top. Garnish with a raspberry.
    19. Guten Appetit!

    More German Cakes

    • Gingerbread Spice (For Authentic German Lebkuchen)
    • The BEST Marble Cake
    • The Best Homemade Strawberry Cake
    • Sponge Cake with Strawberries & Cream Filling (Erdbeerrolle)

    Reader Interactions

    Comments

    1. u.herzog

      April 18, 2017 at 7:54 am

      so gorgeous! I wish I could taste them 🙂

    2. Nicolette Daleske

      April 18, 2017 at 10:16 am

      Would you consider offering your recipes in weight as well? Even in baking classes here they will explain that measuring ingredients is more accurate. I made the rhubarb muffins Sunday night and converted cups to grams so I could weigh the flour (I wondered if I ended up with more flour than you as it seemed slightly dry so I added an extra Tablespoon of milk). Especially with flour I prefer being able to weigh it.

      Also, I saw your bratwurst post and was looking for the potato salad recipe. I can't find it.....have you ever posted the Kartoffelsalat?

      I love your blog!

      • dirndlkitchen

        April 23, 2017 at 3:59 pm

        Hi Nicolette!
        Thank you for your comment. I will start offering recipes in metric measurements as well. I hope you liked the rhubarb muffin recipe!
        I did not post the recipe for the Bavarian potato salad I made to go with the Bratwurst.. but I guess I should have! So expect to see it soon! 🙂
        Again, thanks for your feedback and if you ever have any other ideas or suggestions of what you want to see on my blog, please let me know.

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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