Blueberry-Eggnog-Marzipan Glass Cake

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Mix the butter, sugar, vanilla sugar, salt and eggs until frothy. Sieve the flour (I also like to use wholemeal spelled flour instead of the wheat flour) with the baking powder on the mixture, continue stirring and gradually add the egg liqueur.
Grease 5 (sausage) glasses (works great with release spray) and sprinkle the bottom with breadcrumbs or ground almonds. Pour the batter into the jars (half full is enough, otherwise it will overflow during baking). Cut the marzipan into pieces and spread them on the dough together with the blueberries.
Important:
Wipe the edge of the glass well, there must be no grease on it, otherwise the lids will not close properly later.
To bake:
Circulating air 170 ° C approx. 30 minutes. After completion, screw the lids onto the still oven-hot jars. After cooling, a vacuum is created.
The cake should stay in the jar for a few weeks, unfortunately I have no experience with it as it is always plastered beforehand.

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