Small cake cakes in a glass – without condensed milk and gelatine!

Place a layer of lemon cake in the jar.

Spread a layer of curd cream on top.

Repeat until the jar is filled. Finish with a layer of curd cream.

Decorate with lemon zest and mint leaves if desired.

Cool:

• Let the jars steep in the fridge for at least 2 hours so that the aromas combine.

200 g whipped cream

Preparation:

1. Baking chocolate cake:

   • Preheat the oven to 180 °C.

   • Mix flour, cocoa powder, baking powder and baking soda in a bowl.

   • Add sugar, oil, milk and vanilla extract and mix everything to form a smooth dough.

   • Pour the dough into a greased baking pan and bake for about 25-30 minutes. Let cool and cut into small pieces.

2. Prepare raspberry cream:

   • Heat the raspberries and sugar in a small saucepan until the raspberries are soft. Allow to cool and puree.

   • Stir the mascarpone in a bowl until smooth. Stir in the cooled raspberries.

   • Beat the whipped cream until stiff and carefully fold into the mascarpone-raspberry mixture.

3. Stratify: