Christmas cake in a jar – to give away

Ingredients for 1 servings:

• 500 g speculatius biscuits
• 400 g gingerbread
• 250 g butter
• 1 jar sour cherries
• 3 tsp baking powder
• 3 eggs
• 150 ml milk
• e.g. red wine, for pickling cherries
• n. B. chocolate powder
• 200 g dark chocolate

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

for 5 jars of 0.5 l each – with gingerbread, speculatius and cherries

This recipe is enough for five 0.5 l jars. Grind the speculatius and gingerbread; the finer the grind, the creamier the cake (I processed it into powder/coarse crumbs in an electric chopper). Drain the juice from the sour cherries. For red wine cherries, soak them in red wine for at least 6 hours – preferably overnight. Place the drained cherries in a large mixing bowl with the eggs, milk, and baking powder. Melt the butter in a saucepan and add it as well. If you like the mixture more chocolatey, you can add chocolate powder. Mix with a hand mixer for 3 minutes until it forms a smooth batter (depending on how well the first ingredients were chopped). Divide the batter evenly among all the jars (fill no more than two-thirds full, as the batter will expand) and bake in a preheated oven at 180°C (top/bottom heat) for about 40-50 minutes. Shortly before the end of the baking time, melt the dark chocolate in a water bath. Now remove the jars from the oven and spread the melted chocolate over the cake. Clean the jar rims if necessary, attach the rubber bands, and close the lids with the clips. Only then can the cakes cool completely. They will keep unopened for about 2 months. Of course, they can also be eaten immediately. If the cakes overcook in the jar, simply scrape off any excess batter with a spoon and bake for another 5 minutes. Nutritional value: approx. 480 kcal/100 g