Summary

Ingredients

• 250 g butter
• 200 g suar
• 2 teaspoons vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 450 g flour, 550
• 1 packet tartar baking powder
• 2 tablespoon cocoa powder, unsweetened
• 1 glass morello cherries
• 70 ml whiskey
• some milk, as needed

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Instructions

1. Open the glass of cherries, pour off the juice, pour in the whiskey and close the glass. Turn every now and then so that all the cherries come into contact with the whiskey.
2. Mix the butter, sugar, vanilla sugar and salt until foamy - preferably with a food processor. The better stirred, the more batter, the more glasses. Add eggs one by one, stir in each one individually for about 1 - 2 minutes. Stir in the flour, baking powder and cocoa, stir in the whiskey and cherry juice from the cherry glass. If necessary, add a little milk until the dough has the right consistency.
3. Grease the tumbler glasses with butter, put 1 tablespoon of batter in each glass. Put 5 - 6 of the cherries on top, then again 1 tablespoon of batter. The edge must remain clean, please wipe it off.
4. Place glasses in the oven for about 25 - 30 minutes at 170 degrees Celsius (cooking test!).
5. In the meantime, boil the lids out. Use it to close jars immediately after baking. To be on the safe side, it can be boiled down in the pot for another 20 minutes at 100 degrees. The cake will last for at least 2 - 3 months (if it is not found beforehand).
6. Makes about 12-15 glasses of 230 ml (small tumbled glasses) or 6 - 7 glasses of 440 ml.