Birthday cake in a jar and muffins with apricot sauce

Name: Birthday cake in a jar and muffins with apricot sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Butter; 200 g + 2 tablespoons sugar; 1 pinch Salt; 2 packages Vanillin sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml Buttermilk; 1 package (250 g) ready-to-bake poppy seed filling; 1 can(s) (425 ml) Apricots; 2 TABLESPOONS Lemon juice; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Fat and flour; 12 Paper baking cups; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Butter
200 g + 2 tablespoons sugar
1 pinch Salt
2 packages Vanillin sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml Buttermilk
1 package (250 g) ready-to-bake poppy seed filling
1 can(s) (425 ml) Apricots
2 TABLESPOONS Lemon juice
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Fat and flour
12 Paper baking cups
7-10 Tbsp Aluminium foil

Directions

1
Cream butter, 200 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the buttermilk. Add the poppy seed filling and stir in
2
Grease a straight preserving jar (500 ml capacity) and sprinkle with flour. Fill 2/3 of the jar with dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes on the bottom shelf. 10 minutes before the end of the baking time, cover the cake with aluminium foil. Remove from the oven, place on a cake rack and allow to cool for approx. 20 minutes. Carefully turn out of the jar. Wash the jar thoroughly and put the cake back into it when it has cooled down.
3
Line the troughs of a muffin tray (12 troughs) with one paper baking tin each. Spread the remaining dough evenly into the 12 troughs. Bake at the same temperature for 20-25 minutes. Remove from the oven, place on a cake rack and allow muffins to cool. Lift them out of the trays and let them cool down on the grid
4
For the sauce, place the apricots with juice, lemon juice, 1 packet of vanilla sugar and 2 tbsp. sugar in a tall mixing cup and puree with a blender. Mix in the vanilla pulp. Add sauce extra