Cup cakes in a jar with Amarena cherries
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 22.09.2016
- 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.
- 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.
- 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