1

Cream the butter, then add the sugar and vanilla sugar. Add the eggs one at a time and beat well until the mixture is light in colour. Mix together the flour and baking powder, then add with the 50ml milk to the dough and mix sparingly. Butter the three jars, then add half the batter to them equally. Place the berries in the three jars, on top of the batter. Mix the rest of the batter with cocoa powder and the 2 tbsp milk. Place on top of the berries and spread smoothly.

2

Place the jars on a parchment-lined baking sheet and bake for 20-25 minutes in an oven preheated to 180 °C. Check if the cake is done by using a skewer. If no more batter sticks to the skewer, remove the baking sheet from the oven, place the glass lids on the jars, sealing them with the rubber rings and clamps. Leave to cool. Label the jars and store in a cool, dark place until ready to serve.

3

Just before serving remove the rubber ring, tip the cake out of the glass, and garnish with berries and icing sugar.

Tips

You can substitute the berries with 100 g chopped chocolate.
A vacuum is created when the cake cools, which means you can store the cake at room temperature for 4-6 months.
The cake can be served with whipped cream or berry compote, as desired.

Source:

IG Dinkel, Judith Gmür-Stalder