Egg Liqueur Cake in Glass

For the eggnog cake, beat the eggs with sugar until very foamy. Meanwhile, grease the glasses – 2 x 580 ml and 2 x 850 ml – and sprinkle with nuts.

Then beat in the eggnog and oil, mix the flour with vanilla sugar and baking powder and add the nuts. Mix everything well. Pour this rather liquid mixture into the glasses – a little more than half full.

Bake at 170 degrees in a preheated oven for about an hour. After about 45 minutes, fill the preserver with 6 liters of hot water and set it to 80 degrees.

After one hour of baking, do the chopstick test. Remove jars from oven and clean rims well with paper towels.

Place boiled-out rubber rings in the jar lids, clip them onto the jars and place the jars in the canning pot, increase to 98 degrees and cook down for 100 min.

When the jars cool, remove the clamps and check that the lids stay closed by themselves.

Related Recipes:

Berry Egg Liqueur CakeFor the berry-egg liqueur cake, first prepare the cake base. Separate the eggs and beat the yolks with the... Rhubarb Compote with Orange and Ginger WineFor the rhubarb compote with orange and ginger wine, use large preserving jars, as this makes it easier to... Raspberry Cake with EggnogFor the raspberry cake with eggnog, place baking paper on a baking tray and preheat the oven to 180°C. Roll... Curd Fruit CakeFor the curd fruit cake, first preheat the oven to 180 °C top and bottom heat and line a baking tray with... Egg Liqueur Chocolate Bakery with Chocolate Orange Cinnamon IcingFor the Eggnog Chocolate Bakery with Chocolate-Orange-Cinnamon Glaze, preheat the oven to 180 °C and line a... Cappuccino CakeFor the cappuccino cake, prepare the cake base the day before so that the cake crumbs are nicely crispy... Egg Liqueur ParfaitFor the eggnog parfait, first melt and caramelize the sugar for the brittle. Add the nuts, toast briefly... Heath Flour Cake (Buckwheat Flour Cake)Separate the eggs. Beat egg whites with half of the sugar until firm. Add the other half of the sugar to the... La Vie en Rose CakeFor the “La vie en rose” cake, first prepare the base. For the cake base, cream the butter with... Egg Liqueur À La Willi HaiderFor the egg liqueur à la Willi Haider, boil half the sugar, milk, cream and vanilla pulp (or vanilla sugar)...