Blueberry eggnog marzipan glass cake

Ingredients for 5 servings:

• 180 g butter, soft
• 150 g sugar
• 4 eggs
• 1 packet of vanilla sugar, OR:
• 1 vanilla pod(s), pulp
• 1 pinch of salt
• 250 g wheat flour
• 1 baking powder
• 250 ml egg liqueur
• 100 g blueberries (blueberries)
• 100 g marzipan paste
• possibly flour, (spelt whole grain)
• Grease, for the glasses, or baking spray
• Breadcrumbs, OR:
• Almond(s), ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 5 glasses of 435 ml each – prepared in a flash

Cream the butter, sugar, vanilla sugar, salt, and eggs until fluffy. Sift the flour (I also like to use wholemeal spelt flour instead of wheat flour) with the baking powder into the mixture, continue stirring, and gradually add the egg liqueur. Grease 5 (sausage) jars (cooking spray works well) and sprinkle the bottoms 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 it on the batter along with the blueberries. Important: Wipe the rim of the jar thoroughly; there must be no grease on it, otherwise the lids won’t close properly later. Bake: Convection oven 170°C, approx. 30 min. Use a skewer to test the lids! Once finished, screw the lids onto the still-hot jars. Once cooled, a vacuum will form. The cake should keep in the jar for a few weeks; unfortunately, I have no experience with this, as it always gets eaten beforehand.