Cake in a Jar
- Vegetarian
- Energy Kcal 613
- Carbohydrates g 74.3
- of which sugars g 56.8
- Protein g 19
- Fats g 26.7
- of which saturated fat g 13.61
- Fiber g 6.4
- Cholesterol mg 300
- Sodium mg 197
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Torta in barattolo is, honestly, the ultimate summer dessert in Italy. It's got this soft lemon and cocoa sponge cake thing going on inside a clear glass jar. You see every moist layer, making it just perfect—really, really perfect—for parties or just a chill afternoon treat. The layers—dark cocoa, light lemon, bright red raspberries—well, they create a look that's something special, like a treasure chest. Or a “goloso scrigno,” as the Italians say. And here's the deal: what really sets this torta in barattolo apart is the creamy yogurt and fresh raspberry filling. It keeps everything tender and light, with just the right hit of tangy berry and citrus for hot weather.
In Italy, desserts have to look as good as they taste. Dolci in barattolo definitely deliver on that front. You get a bit of a fancy vibe, but it's still super relaxed—like, eat-it-with-a-spoon relaxed. Some regions might switch up the berries or swap orange for lemon, but really, the main idea stays the same: visible layers, a creamy filling, and that fresh summer flavor. If you're into ricetta torta in barattolo ideas, this one mixes a little elegance with a lot of flavor—and, you know, everyone gets their own jar, which is great. Folks might call these dolci monoporzione or "torta al cucchiaio" to sound fancy, but at the end of the day, it's a really sweet way to enjoy cake.
You get a creamy yogurt hit, a crispy bite from the sponge, and lots of color in each spoonful. It's the kind of dessert that turns any backyard gathering or picnic into something a bit more special. For sure, without any hassle. Whether you're enjoying a sunny day by the coast or a quiet evening in a garden, this dessert—yeah, it brings a taste of Italian summer right to the table. Really does.
INGREDIENTS
- Ingredients for 4 jars: for the lemon sponge cake
- Eggs 3 - medium
- Type 00 flour 0.4 cup (50 g)
- Sugar 0.3 cup (70 g)
- Honey 1 tsp (5 g)
- Lemon peel 1
- for the cocoa sponge cake
- Eggs 2 - medium
- Type 00 flour 2 ½ tbsp (20 g)
- Sugar 3 ¼ tbsp (40 g)
- Honey 1 tsp (5 g)
- Unsweetened cocoa powder 5 tsp (12 g)
- for the cream
- Raspberries 1 cup (125 g)
- Greek yogurt 1 ¼ cup (300 g)
- Fresh liquid cream 0.8 cup (200 ml)
- Powdered sugar ½ cup (50 g)
- For garnish
- Raspberries 1 cup (125 g)
- Dark chocolate to taste
How to prepare Cake in a Jar
To prepare the cake in a jar, start with the lemon sponge cake. Separate the yolks from the egg whites and beat them with the electric whisks with 3 tbsps of sugar 1. Add the honey 2 and continue until they become pale and very frothy, and flavor with the lemon zest 3.
Beat the egg whites to soft peaks with the remaining sugar 4, so that no lumps form when you combine them with the other ingredients, then gently combine the two mixtures with a spatula without deflating them 5. Add the sifted flour 6 and mix it into the batter.
Spread the mixture on a baking sheet of dimensions 14x11 inches lined with parchment paper, and level it with a flat, smooth spatula 7. Bake in a preheated static oven at 375°F for 5 minutes; the surface of the cake should become just golden, and you should never open the oven (which will retain moisture) during baking. Then remove the sponge cake from the oven 8 and let it cool. Meanwhile, prepare the chocolate sponge cake: separate the yolks from the egg whites 1 and beat the yolks with the honey 9
and half of the sugar 10. Beat the yolks until they become pale and very frothy 11. Also beat the egg whites to soft peaks with the remaining sugar, then gently combine the two mixtures with a spatula without deflating them 12.
Add the sifted flour together with the cocoa powder 13 and mix the batter gently. Spread on a baking sheet of dimensions 14x11 inches lined with parchment paper 14. Bake in a preheated static oven at 375°F for 5 minutes. Remove the sponge cake from the oven 15 and let it cool.
Meanwhile, prepare the cream: blend the raspberries in the mixer (16-17), sift the obtained sauce to remove the seeds and collect it in a bowl with the yogurt 18,
mix with the whisk to combine the ingredients 19 and then add half of the powdered sugar 20. Separately whip the fresh cream and add the other half of the powdered sugar 21.
Fold the whipped cream into the raspberry cream and mix gently 22. Then take a cookie cutter with a diameter of 2.75 inches and cut out 4 discs from the lemon sponge cake 23 and 8 from the chocolate one 24.
To assemble the cake, use glass jars with a capacity of 7 oz: transfer the cream into a piping bag with a plain tip and form a layer of cream, then place a chocolate disc on top 25, then another layer of cream 26 and place another lemon sponge cake disc on top 27,
continue with another layer of cream, a cocoa sponge cake disc 28 and finish with cream, leaving 0.4 inches from the edge. Decorate with fresh raspberries 29 and dark chocolate curls 30. Your cake in a jar is thus ready to be enjoyed!