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Recipe of: © Monsieur Cuisine

Cup cakes in a jar with Amarena cherries

MC plus
8 jars
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 22.09.2016


  • 5 eggs
  • pinch of salt
  • 150 g raw marzipan
  • 150 g butter
  • 100 g sugar
  • 4 tsp vanilla sugar
  • 150 g flour
  • ¼ tsp baking powder
  • ½ tsp cinnamon
  • 100 g Amarena cherries


  • butter, for greasing the jars


Per jar:

  • calorific value
    2206 kj / 527 kcal
  • protein: 11 g
  • carbohydrates: 53 g
  • fat: 30 g
Preparation time
30 min.
  1. Separate the eggs. Insert the mixer attachment, then whisk the egg whites and a pinch of salt for 30 seconds/speed setting 4 until stiff. Transfer to another container, then refrigerate. Thoroughly clean the blender jug.
  2. Pre-heat the oven to 180 °C. Crumble the marzipan into the blender jug and process for 6 seconds/speed setting 8. Use the spatula to push the contents back down into the container. Add the butter, sugar and vanilla sugar, then mix for 2 minutes/speed setting 4 until creamy, gradually adding the egg yolks through the filler opening. Sift in the flour and baking powder, add the cinnamon, then blend for 45 seconds/speed setting 4.
  3. Carefully fold in the egg whites by hand using the spatula. Stir in the Amarena cherries, then fill the greased jars half-full with the cake mixture. Bake for 45 minutes. Allow to cool down slightly, then close the lids. Leave the jars to cool completely. If stored in a cool, dark place, these cakes will keep for up to 3 months.


Bon appétit with Monsieur Cuisine

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