Remaining: delicious cakes in the glass
This recipe for cakes in the glass is only the residual use and it is just a rough guide that anyone can change at their own discretion and leftovers. It's just about the basic principle and all the ingredients can be exchanged.
I do not present a wedding cake here; it is all about making good use of leftover or expired food, and that could benefit young people and newcomers.
Which pudding you have left over or which overripe fruit, does not matter.
Sometimes you just do not know what you can prepare from some leftover or already expired foods and this easy manual should be a suggestion for a fridge or dessert.
I do not like to bake and if, then I swear: never again (because it just does not belong to my strengths)! But I also do not dispose of any food and faced the problem: What do I do with some cups of chocolate vanilla pudding, yoghurt, round packaged cream tartlets, biscuits, corn crackers and dark brown mushy bananas?
Since refrigerator varieties always succeed, I have decided on the following variant, which has absolutely convinced completely:
The ingredients in any quantity depend on the stock - you can see how many glasses you need:
- Cream tarts, corn crackers or biscuits - maybe leftovers of Christmas biscuits like speculaas
- Gelatin by quantity of liquid (whoever values vegan: Halal gelatine without animal products is available in every Turkish shop)
- Finished pudding chocolate or / and vanilla in 200 g beakers
- Bananas or other very soft fruit like fresh pears, peach in the summer, nectarine
- Yogurt or quark
- Chocolate sprinkles, cherries, almonds, colorful sprinkles or coconut flakes for decoration
- Fruit liqueur, coffee liqueur or cream liqueur (for adults)
- possibly a vial of baking flavor for the yoghurt, e.g. Rum flavor or butter vanilla
preparation
- I generously soaked the crumbled chocolate cream tarts, corn crackers and / or biscuits with cream liqueur (similar to Bailey's) (you can also use biscuit bottom or tortelettes)
- Fill the bottom in a wide glass (whiskey glass / water glass) and press well
- Then distribute some fruit pieces
- Depending on the number of pudding cups, heat gelatine according to the instructions given in the package, add about 4 tablespoons of the cold pudding / yoghurt mixture and dissolve with stirring
- Add gelatine to the cold pudding / yoghurt mixes and mix well
Now populate as you please:
Soil - fruit - pudding - soil - yoghurt etc. There you have the free choice.
Distribute remaining cake crumbs on top and possibly finish again with a pudding cake.
Depending on the soil variant (light or dark) decorate with chocolate sprinkles, with grated coconut, cherries or almonds.
Chill the glasses in the fridge for a few hours and spoon the cake directly, like a dessert from the glass.
The variant of the cake in the glass is ideal if there is no dining table to cover a coffee table for several guests.
Two to three different variations still bring variety in the smallest space.
Of course, you should basically only buy as much as you consume, but sometimes I have big plans, which I will not come to ;-)
Peeled bananas can also be frozen very well by placing them in a freezer bag and pressing flat. Unfortunately, I missed the place to do so.
