Spumoni cake in a jar

Ingredients:

Cake

• Cooking spray to spray the molds
• 1 cup premium flour
• 3/4 cup granulated sugar
• 0.5 cup cocoa powder
• 3/4 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 0.5 cups of sour milk or kefir
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 6 tablespoons of hot coffee

Glaze

• 110 g unsalted butter at room temperature
• 220 g mascarpone at room temperature
• 3 cups powdered sugar
• A pinch of coarse salt
• Zest of 1 lemon
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 1/3 cup roasted pistachios (salted is fine), finely chopped, leaving a few large pieces
• a few drops of green gel food coloring
• 1/3 cup maraschino cherries, finely chopped, reserving a few large pieces, + 14 whole cherries
• Whipped cream, for decoration
• Multicolored sprinkles
• Special equipment: 14 cans with a volume of 120 m.

Preparation:

1. Preheat oven to 175°C. Grease and line a 22x32cm baking sheet with parchment paper.
2. Cake:
   
   In a large bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, combine sour milk, vegetable oil, vanilla extract, and egg. Add the liquid mixture to the flour mixture and knead until smooth. Stir in the coffee.
3. Pour the batter into the prepared pan and spread it into an even layer; this will be a thin crust! Bake until a toothpick inserted into the center comes out clean; start checking after 18 minutes. Let the crust cool completely in the pan.
4. Glaze:
   
   Combine the butter, mascarpone, powdered sugar, salt, and lemon zest in a bowl and beat until smooth. Add the vanilla and almond extracts and beat until combined. Divide the frosting into 2 bowls. Mix the pistachios and green food coloring into one half of the frosting and the chopped cherries into the other half.
5. To assemble, crumble the cake base with your hands and place a small handful on the bottom of the jar, pressing firmly to create a 0.5 cm thick layer. Spread a 1 cm thick layer of frosting (any flavor) on top, then add another 1 cm thick layer of cake base. Spread another 1/2 cm of frosting on top and smooth the surface. Add a little whipped cream. Sprinkle with colorful sprinkles and garnish with a cherry. Assemble the remaining jars in the same manner. Serve immediately.
6. If making ahead, assemble the jars, but do not decorate with cream, sprinkles, or cherries. Refrigerate, covered. Decorate the cakes just before serving.