He seems like an attraction to children. But beware, he is not! There’s a good hit of eggnog in this ant cake recipe! That’s what makes it so juicy and delicious. Of course, you can also make the cake for the little ones without eggnog. Why: It can sometimes be for adults only…
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The recipe comes from old GDR baking books and already created a very good mood at the time. Bake an ant cake again – here is the recipe.
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Ant cake with eggnog – the recipe
What you need (for one tray):
300 grams of butter, 300 grams of sugar, 2 packets of vanilla sugar, 4 eggs, 300 grams of wheat flour, 3 heaped teaspoons of baking powder, 250 milliliters of eggnog, 150 grams of chocolate sprinkles (dark white), 200 grams of couverture, 10 grams of coconut fat, chocolate sprinkles for the glaze (whole milk and dark chocolate)
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This is how it is done
For the dough, first stir the butter with the mixer on the highest level until smooth, then gradually add the sugar and vanilla sugar.
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Stir the whole thing until you get a nice, cohesive mass. Only then do you gradually add the eggs and stir them in thoroughly one at a time (each egg about 30 seconds).
Then first mix the flour with the baking powder. Then sift both slowly and in portions together into the mass and stir everything thoroughly on a medium level.
Egg squash and chocolate sprinkles are added to the batter and carefully stirred.
Now spread the dough on a baking sheet lined with baking paper (approx. 38 x 28 cm).
Then put the dough in the preheated oven of 180 degrees top/bottom heat or 160 degrees hot air, level 2-3 with gas, it should bake for 15 to 20 minutes. Then let the cake cool for at least an hour.
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For the shine, roughly chop the lid and put it in a small pot with the coconut oil in a water bath. Mix the chocolate and fat mixture over low heat to form a smooth mass. Then spread the cooled cake with the icing and garnish with chocolate sprinkles.
Delicious! We wish you a good appetite!
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