John Myers
Ingredients for 3 servings:
- 120 g butter, soft
- 100 g peanut butter
- 150 g sugar
- 1 tbsp lemon juice
- 4 eggs
- 150 g wheat flour type 405
- 1 tsp baking powder
- 75 g cornstarch
- 100 g chocolate, chopped
- Fat for the mold
- Sugar for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Long-lasting in a jar
Grease three 0.5 ml jars and sprinkle with sugar. Place the gumdrops in cold water. Preheat oven to 160°C. Cream together the butter, peanut butter, lemon juice, and sugar until creamy. Gradually stir in the eggs, then sift the flour, baking powder, and cornstarch and stir in. Finally, stir in the chocolate chips. Fill the jars with batter (they should be no more than 2/3 full, and the rims must remain clean) and bake for about 45 minutes (use a toothpick to check if it’s clean). Immediately after baking, place the gumdrops on the jar lids, close the jars while they are still hot, and secure with clips. Then let cool. The cake will keep for several weeks even when refrigerated; I can’t give an exact time, as we always ate it all before then.
Facebook Comments