For the Baileys cake in a glass, mix the eggs and sugar in a bowl for a few minutes until the sugar has completely dissolved. Mix the oil well with the Baileys and add to the eggs. Beat well for two minutes. Then add the dry ingredients (chocolate chips, flour and baking powder) and mix well for a few seconds.
Grease six canning jars (lintel jars or screw-top jars must be oven-safe), each with 440 ml capacity, well with butter and sprinkle with grated almonds. The dough must not be filled into the jars more than halfway, it is better a little below.
Bake the cakes in the preheated oven at 180 °C convection oven for about 20 minutes. Use a chopstick to test whether the cake is already cooked through – if it is baked for too long, it may become too dry.
As soon as the cakes are ready, the jars must be sealed IMMEDIATELY and turned upside down. This is the only way to create the proper vacuum and keep the cakes for a long time. If the cake has gone over the rim of the jar, cut away enough to fit the lid on the jar.
In tightly sealed, sterilized jars, Baileys cake in a jar will keep for up to 6 months. Therefore, it is good for spontaneous visits or to send.
Preparation Tip:
The Baileys cake can of course also be baked in a 26 springform pan and topped with chocolate icing, for example.
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