Cake from Glass
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g butter
- 200 g suar
- 4 egg (s)
- 250 g flour
- 180 g hazelnuts, round
- 100 g chocolate, rated, dark chocolate
- 1 pinch (s) cinnamon
- 1 shot rum
- 1 packet baking powder
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together.
- 4 screw-top jars, each 440 ml, grease well with butter.
- Fill in about 2/3 of the dough and bake on the lowest rack at 160 degrees for about 40 minutes. Do a chopstick test!
- Then take it out of the oven, cut off the baked cake smoothly at the edge and close it immediately with the screw cap.
- Let cool down slowly.
- The cake can be kept for up to 6 months and you always have a piece of cake in the house if you feel like it or if you have unexpected visitors.
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