Preparation

1

Step 1

Melt the honey and sugar in a saucepan and let cool. Stir in the milk.

2

Step 2

Grease the glasses with butter and sprinkle them with breadcrumbs.

3

Step 3

Remove the oven rack from the oven and preheat the oven to 160° C.

4

Step 4

Beat the eggs until frothy. Add the honey mixture. Combine all the dry ingredients and stir them in one spoonful at a time.

5

Step 5

Divide the batter evenly among the prepared jars. Fill the jars only slightly less than halfway!

6

Step 6

Place the jars on the cold oven rack, put them in the oven, and bake for about 20–25 minutes. Test with a toothpick.

7

Step 7

Remove the cakes from the pan and let them cool on a wire rack.

8

Step 8

For the cream, beat the butter and sugar until light and fluffy. Gradually add the egg yolks, sour cream, and rum.

9

Step 9

Cut the cake horizontally into two or three layers.

10

Step 10

Spread blueberry jam and cream on each slice, then reassemble the cake.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 250.0 ml Honey
  • 50.0 g Brown sugar
  • 50.0 ml Milk
  • 2.0 Eggs
  • 250.0 g Flour
  • 0.5 tsp Ginger powder
  • 0.5 ground Cardamom
  • 1.0 tsp Baking soda
  • 60.0 g Butter
  • 75.0 g Icing sugar
  • 1.0 Egg yolk
  • 1.0 tbsp Sour cream
  • 1.0 tbsp Rum
  • Butter and breadcrumbs for the jars
  • Blueberry jam