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Recipe Category / Special Cakes

Sugar glass cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Sugar glass cake


For the cake layers

  • Preheat the oven to 180°C (350* F) set to fan.
  • Grease 3 baking pans, 20 cm diameter. Sprinkle them with cocoa and line the bottom with parchment paper.
  • Add the cocoa, coffee, yogurt, and vanilla to a bowl and mix with a spoon.
  • In another bowl, mix the flour, soda, and salt.
  • In a mixer with the whisk attachment, beat the butter and sugars on low speed until they are fluffy.
  • Add the yolks and the eggs, one at a time, waiting for each one to be incorporated before adding the next.
  • Continue beating and add the dry ingredients that you have to the bowl in 3 batches and the liquid ingredients in 2 batches (start and finish with the dry ingredients). Mix the last batch with a spatula.
  • Divide the mixture into the baking pans and bake for 35-40 minutes.
  • Remove the baking pans from the oven and set them on a rack for half an hour to cool.
  • Turn the cakes out of the pan and set them on the rack to completely cool.

For the ganache

  • Heat the heavy cream in a pot but don’t let it come to the boil.
  • Finely chop the chocolate and add it to a bowl. When the cream is heated, add it to the bowl with the chocolate. Allow 1 minute for the chocolate to soften and then mix with a spatula until the mixture is homogenized.
  • Allow the ganache to cool. Set the cake layers on a stand and divide the ganache on them.

For the frosting

  • In the mixer with the whisk attachment, beat the heavy cream and the icing sugar on medium speed until they turn into a thick whipped cream. Spread it on top of the cake.
  • Refrigerate the cake until it cools.

For the caramel

  • Line a 30x40 cm baking pan with a silpat.
  • Place all of the ingredients (except for the food coloring paste) in a pot and stir.
  • Place the pot over heat and boil until the syrup’s temperature reaches 150°C (300* F).
  • Remove from the heat and allow it to cool a little (to reach 130°C / 265* F).
  • Pour the caramel into the baking pan.
  • Using a spoon, add the food coloring paste in various spots of the caramel and allow 20-30 minutes for the caramel to completely cool.
  • Break the caramel in pieces and decorate the cake with them.



The dessert should be cold before removing it from the refrigerator and serve it because it will take time to decorate it with the caramel.

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Nutrition information per portion

Calories (kcal)
38 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
43 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
90 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
42 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
103 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
18 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
21 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
9 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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