Broken glass cake is extremely multifaceted – it is both a tender make ahead dessert and a full-fledged cake. It perfectly combines cheerful brightness and unique tenderness
I have loved Broken glass cake since childhood … Or rather, from my student years, because it was at that time that there was a “peak” of fashion for that bright milk jelly dessert with an interesting consistency and an unusual look. Not a single birthday of my friends was celebrated without it, on Easter, New Year and other holidays we invariably and traditionally “broke the glass”. We even had a special huge cake dish at home, which was used only for this make ahead dessert. You know, so many years have passed, but “Broken Glass” is still my number one dessert. Even my Maltese mother-in-law loves it with all her heart and every time she visits us, she asks to make this milk jelly dessert for her. I am sure that every housewife has her own recipe for Broken glass cake (someone adds fruit to this dessert, for example), I will share my favorite recipe, that my grandmother proudly keeps in her cookbook and it has forever captivated our hearts with its tenderness.
What is Broken glass cake?
It’s one of the most impressive desserts for parties, especially summer ones. Loved by kids and grown – ups. It’s like a weightless cloud made of colorful jello cubes that are suspended in a tender milk jelly.
Your guests will definitely be impressed by this make ahead dessert. And if they ask how you prepared such a beautiful dessert, just send them to my blog ah ah…
Ingredients for Broken glass:
- packs of instant jelly powder (like Jello or other of your choice) of different colors and flavors (if you wish, of course, you can make jelly from fruit juice, everything is up to your personal choice. For me “Broken Glass” is perfect with ready-made jelly, although this is not included in the principles of healthy eating, but I stubbornly refuse to replace the jelly with juice and gelatin in this dessert, because then the taste from my childhood will disappear in an unknown direction and the dessert will lose its peculiarity
- milk
- whole vanilla yogurt or sour cream (in Italy I replace it with Panna da cucina cream)
- unflavored gelatin (powdered or sheet/leaf) , it’s better to check the instructions on the packaging of your gelatin to know exactly how much gelatin you need per 1 liter (4 cups) of liquid (sometimes the amount depends on the company, manufacturer and type of gelatin)
- sugar
- chocolate shortbread cookies or chocolate crackers
How to make Broken glass cake
Prepare the jelly according to the instructions on the package, only reduce the amount of the indicated water by 20g (1Tbsp), for example, if it says on your package with jelly that you need to add 10Tbsp of water – add 9Tbsp and leave it to firm up well.
Stir yogurt/sour cream with sugar (you can beat it with a mixer, but I don’t see the need for this, so I just stir everything with a whisk)
Dissolve gelatin in hot (not boiling hot) milk
When the milk has cooled down a little, add it to the yogurt/sour cream with sugar and mix everything well again
Cut the firmed up jelly into medium cubes and add it to the milk, yogurt/sour cream and sugar mixture (when they are completely cold!)
Break the cookies or crackers
Add it to the dessert and mix (I don’t think you’ll be able to “drown” the cookies in milk with yogurt, they will still float stubbornly on the surface, but when the dessert firms up, the cookies form an interesting ornament on the surface and give color to the overall picture)
Pour the dessert into a large container and leave in the fridge until it hardens completely (I always leave it overnight)
Well, finally, you can dip into the delicate taste of Broken glass cake, immerse a spoon in this incredible tenderness and enjoy.
Broken glass cake (my favorite make ahead dessert)
Ingredients
- 3 packs of instant jelly powder (like Jello or other of your choice) of different colors and flavors (if you wish, of course, you can make jelly from fruit juice, everything is up to your personal choice. For me “Broken Glass” is perfect with ready-made jelly, although this is not included in the principles of healthy eating, but I stubbornly refuse to replace the jelly with juice and gelatin in this dessert, because then the taste from my childhood will disappear in an unknown direction and the dessert will lose its peculiarity
- 1 ¾ cup + 3 Tbsp (500 g) milk
- 2 cups +1 Tbsp (500 g) whole vanilla yogurt or sour cream (in Italy I replace it with Panna da cucina cream)
- 1 oz (25 g) unflavored gelatin (powdered or sheet/leaf) , it’s better to check the instructions on the packaging of your gelatin to know exactly how much gelatin you need per 1 liter (4 cups) of liquid (sometimes the amount depends on the company, manufacturer and type of gelatin)
- 1 cup sugar
- 7 oz (200 g) chocolate shortbread cookies or chocolate crackers
Instructions
- Prepare the jelly according to the instructions on the package, only reduce the amount of the indicated water by 20g (1Tbsp), for example, if it says on your package with jelly that you need to add 10Tbsp of water – add 9Tbsp and leave it to firm up well.
- Stir yogurt/sour cream with sugar (you can beat it with a mixer, but I don’t see the need for this, so I just stir everything with a whisk)
- Dissolve gelatin in hot (not boiling hot) milk
- When the milk has cooled down a little, add it to the yogurt/sour cream with sugar and mix everything well again
- Cut the firmed up jelly into medium cubes and add it to the milk, yogurt/sour cream and sugar mixture (when they are completely cold!)
- Break the cookies or crackers
- Add it to the dessert and mix (I don’t think you’ll be able to “drown” the cookies in milk with yogurt, they will still float stubbornly on the surface, but when the dessert firms up, the cookies form an interesting ornament on the surface and give color to the overall picture
- Pour the dessert into a large container and leave in the fridge until it hardens completely (I always leave it overnight)
- Well, finally, you can dip into the delicate taste of “broken glass”, immerse a spoon in this incredible tenderness and enjoy
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