Eggnog vanilla cake in a glass

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 100 ml oil
• 200 ml egg liqueur
• 100 g vanilla yogurt
• 200 g flour
• 3 tsp baking powder
• 1 packet of vanilla pudding powder
• Fat and flour for the glasses

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 6 – 8 sausage jars of 300 g each

Makes 6-8 300g sausage jars. Preheat oven to 180°C. Grease and flour the jars. Beat the eggs and sugar until frothy. Stir in the egg liqueur, yogurt, and oil. Combine the flour, baking powder, and pudding powder and sift over the egg mixture, stirring briefly. Pour about 1/3 of the batter into the jars, not quite halfway full. Bake for 20-25 minutes (use a toothpick to check if it’s cooked). When the cake is done, immediately close the jars with the lids. I place the lids in boiling water beforehand, dry them with kitchen paper, and then immediately seal the jar. Tip: You can also stir in cherries, raspberries, or other berries into the batter before baking.