Preparation

1

Step 1

Melt honey and sugar in a saucepan and let cool. Stir in the milk. Brush the jars with butter and sprinkle with breadcrumbs. Remove the oven rack from the oven and preheat the oven to 160°C.

2

Step 2

Beat the eggs until foamy. Add the honey mixture. Mix all dry ingredients and stir in spoonfuls. Divide the batter equally between the prepared jars. Only fill jars a little less than halfway!

3

Step 3

Place the jars on the cold oven rack, put them in the oven and bake for about 20 - 25 minutes. Do a skewer test. Remove the cakes and let them cool on a rack. For the cream, beat the butter and sugar until fluffy. Gradually add the egg yolks, sour cream and rum. Cut the cake horizontally two to three times. Spread the individual slices with blueberry jam and cream and put them back together.

For the recipe, you'll nee:

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