Ant Cake (eggnog – Sponge Cake)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g suar
- 1 packet vanilla sugar (with Bourbon vanilla)
- 4 egg (s)
- 200 g butter
- 250 g flour
- 1 packet baking powder
- 2 cup egg liqueur
- 100 g chocolate sprinkles (alternatively rated chocolate)
- some powdered sugar for dusting
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Beat the sugar, vanilla sugar and eggs with the hand mixer on the highest setting until frothy. Mix with the butter to a creamy mass. Mix the flour with the baking powder and stir into the batter with the egg liqueur. Then mix in the chocolate sprinkles.
- Pour the dough into a greased Gugelhupf pan and bake it on the middle rack in the preheated oven at 175 ° C for 50-60 minutes (stick test) and turn it out while still hot.
- Finally, sprinkle the cooled cake with powdered sugar.
- Annotation:
- This cake can also age 2-3 days, it does not dry out so quickly.
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