John Myers
Cake in Glass: Chocolate – Poppy Seeds
The perfect cake in glass: chocolate – poppy seeds recipe with a picture and simple step-by-step instructions.
- 100 g Ground almonds
- 100 g Ground poppy seeds
- 80 g Sugar
- 3 Eggs
- 2 tbsp Food starch
- 50 g Chocolate droplets or grated dark chocolate
- 100 g Soft butter
- 4 glasses a for 250 g content, e.g. larger jam jars (it is essential to use tumbler jars, otherwise you won’t be able to topple the cake out of the jar) or grease cups and sprinkle with ground almonds or semolina. Preheat the oven from 170 degrees.
- Separate the eggs, beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with half of the sugar until the mixture becomes creamy. Add the butter and the remaining sugar. Mix everything well. Now stir in the cornstarch, almonds and poppy seeds.
- Stir in a third of the egg white, then carefully fold in the rest. Spread the batter over the glasses (only 2/3 fill) and bake in the oven for 40 minutes. Let the jars cool down or close them with the lid while they are still hot. Then they last up to 4 weeks.
- Turn the cake over and serve with cream or a little yoghurt.
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