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In advance in the video: Easter decoration from coffee filters: It's that easy!
Irresistibly fluffy and sooo juicy: the ants cake with its many chocolate sprinkles is not without reason a real classic on the cake table. We'll tell you how you refine it with egg liqueur in a matching Easter.
Such a classic stirring cake is well received on every coffee table. At Easter, the sweet pastries can be refined thematically. For example with small marzipan carrots or with a dash of egg liqueur. So how about our ants cake with egg liqueur?
And no, the crawling nions of course have lost nothing in the dough. His name stems from the many chocolate shredders that are reminiscent of small, black ants in the cake cut - and ensure that it becomes so fluffy. So go to the mixing bowl, here is the recipe.
Recipe for juicy ants cake with egg liqueur
Incidentally, this juicy ant cake succeeds well without egg liqueur - so that the little ones can also snack on. Simply replace the liqueur with whipped cream and a dash of vanilla essence or creamy vanilla yogurt. So he still gets super juicy.
Ingredients for an ant cake:
Gugelhupf shape (Ø 24 cm) or box shape (35 x 11 cm)
- 4 eggs (size M)
- 250 g soft butter
- 150 g of sugar
- 250 g Mehl
- 250 ml egg liqueur
- 1 packet of vanilla sugar
- 1 package baking powder
- 120 g chocolate sprinkles
- Optional: powdered sugar or chocolate cup coin
- Some butter and flour for the shape
This is how the preparation succeeds:
1. First the Gugelhupf(There is here at Amazon*) Or spread the box shape with butter and flour. Since the dough of the cake is quite fluid, we advise against a springform pan. The oven on160 ° C circulating airPreheat.
2. Separate the eggs and hit the egg whites with the vanilla sugar into egg whites. Mix soft butter, sugar and the four egg yolks until frothy in a separate bowl.
3. Mix the flour and baking powder to the butter-egg yolk mixture, then add egg liqueur and mix everything to a homogeneous mass. Stir in the chocolate sprinkles and finally carefully fold in the egg whites.
4. Fill the dough into the baking pan and for50 to 60 minutesBake on medium rail. Each oven is a bit different. If it is brown too quickly at the top, reduce the temperature. It is best to make the chopstick sample after 50 minutes. If the wooden stick comes out of the dough cleanly, the cake is ready.
5. Let the cake cool briefly, then on a grille (Order at Amazon right away*) fall. Melting chocolate cups and covering the cake with it at will or simply dust it with powdered sugar.
Even more delicious recipes inspiration:
We hope you enjoy baking and enjoying. You are welcome to send us a photo of your cake on Instagram or Facebook. We are always happy to hear from you!
