Recipe

Birthday cups with guava and sprinkles

Name: Birthday cups with guava and sprinkles
Prep time: 35 min
Cook time: 25 min
Total time: 225 min
Ingredients: 3 large eggs; 90 g sugar; 100 g all-purpose flour; 4 g baking powder; 40 ml milk; 25 ml mild oil; 1 teaspoon vanilla; 1 pinch of salt; 5 g butter for greasing; 250 ml whipping cream or heavy cream (35% fat), cold; 150 g full-fat cream cheese, cold; 30 g powdered sugar; ½ teaspoon vanilla; 180 g thick guava jam; 30 g small colorful sugar sprinkles

Individual cups with vanilla sponge cake, guava jam and white cream, topped with colorful sprinkles. Ideal for birthdays.

CiberCubaNovember 6, 2026

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Preparation35 min
Cooking25 min
Total time3 h 45 min
Servings6 glasses of about 300 ml
DifficultyEasy

These cups combine familiar flavors of Cuban pastry in an individual format: layers of vanilla sponge cake, guava jam and a soft white cream, finished with colorful sprinkles.

They are a modern adaptation of cake cups, not a traditional Cuban cake. They are prepared in advance and served with a spoon, without the need to cut portions. The sprinkles are added just before serving to preserve their crunchy texture.

Method

Sponge cake

Preheat the oven to 175 °C without fan. Grease the 20 cm square pan with butter and line it with parchment paper.
Whisk the eggs with the sugar for 5 minutes, until the mixture is pale, foamy and has increased significantly in volume.
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Gently incorporate the milk, oil and vanilla, using folding motions to avoid deflating the foam.
Sift the flour with the baking powder and salt and add it in two or three batches, mixing with a spatula using folding motions only until no lumps remain. Pour the batter into the pan and smooth the surface.
Bake for 20-25 minutes, until a skewer inserted in the center comes out clean.
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Remove the sponge cake and let it cool completely, about 45 minutes, before cutting it.

Cream

In a bowl, smooth the cold cream cheese with the powdered sugar and vanilla until creamy and lump-free.
Separately, whip the very cold cream until soft peaks form.
Combine the whipped cream with the cream cheese using a spatula, in folding motions. Keep the cream in the refrigerator until assembly.
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Assembly

Cut the cold sponge cake into cubes of about 2 cm.
Distribute into the 6 glasses, alternating twice a layer of sponge cake, about 15 g of guava, and a layer of cream, so that each glass contains 30 g of guava in total and finishes with white cream.
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Cover the cups and refrigerate for 2 hours.
Just before serving, distribute 5 g of sprinkles over each cup to keep them crunchy and prevent them from bleeding onto the cream.
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