Desserts in Cups: 3 Layered Mini Cakes on One Sponge

These little cakes in cups are three individual desserts built on one sponge base: berry-and-cottage-cheese, crunchy, and red velvet. The "2-in-1" sponge bakes in 12-15 minutes at 160-170 °C, and everything else is layered straight into the cups. I recommend it - this is a showstopper dessert for any celebration.

Desserts in Cups

Three individual desserts in cups on one sponge base: berry-and-cottage-cheese, crunchy, and red velvet.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 6 cups

Course: Chilled desserts and ice cream

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the two-tone sponge

• 3 eggs
• 3 tbsp sugar heaped
• 3 tbsp flour heaped, plus a pinch of vanilla or essence
• red food coloring
• 1 tbsp cocoa powder heaped

For the berry-and-cottage-cheese cup

• 200 g cottage cheese
• 100 g powdered sugar
• 50 ml heavy whipping cream 33%
• 100 g black currant jam or berries mashed with sugar
• chocolate sponge crumbs
• chocolate chips

For the crunchy cup

• 100 g drained sour cream
• 100 g powdered sugar
• 50 g heavy cream 33%
• 150 g crunchy cereal

For the red velvet

• 100 g cream cheese
• 40 g butter
• 40 g powdered sugar
• red sponge crumbs
• 100 g walnuts

Method

 

2-in-1 sponge

1. Separate the whites from the yolks, whip the whites in a grease-free bowl until they clump, about 5 minutes, gradually add the sugar and whip until thick, then add the yolks and whip again.
2. Turn off the mixer, sift in the flour and fold in quickly and gently. Split the batter into two parts: color one with red food coloring and the other with cocoa.
3. Spread the batter on a baking sheet and bake for 12-15 minutes at 160-170 °C. Let the finished sponge cool completely.

Berry-and-cottage-cheese cup

1. In a bowl, combine the cottage cheese, powdered sugar and cream and whip with a mixer until light and fluffy; transfer to a piping bag. Put the jam into a small pastry bag.
2. Use a blender to turn the chocolate sponge into crumbs.
3. Layer in a cup: chocolate crumbs, filling, jam - and repeat. Decorate the top with chocolate chips.
   

Crunchy cup

1. Whip the drained sour cream, powdered sugar and cream with a mixer for 5 minutes, transfer the filling to a piping bag.
2. Alternate layers of filling and crunchy cereal to build the dessert cup.
   

Red velvet

1. Whip all the room-temperature filling ingredients for a couple of minutes into a smooth, fluffy mixture.
2. Use a blender to grind the red sponge and walnuts together.
3. Layer it up: red crumbs, filling, nuts - and repeat.
   
4. The festive desserts are ready.
   

Notes

Layer freely - the number of repeats depends on the height of your cup.

Tips

• Wash the cups ahead of time, dry them and degrease with alcohol.
• Piping bags and small pastry bags make layering the desserts much easier and neater.
• It's easiest to bake one sponge: split the batter in two, color one half with food coloring and the other with cocoa.
• For the cream cheese filling, all the ingredients should be at the same room temperature.