Ant Cake from Sheet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 g butter
- 300 g suar
- 2 packs vanilla sugar
- 4 egg (s)
- 300 g flour (wheat flour)
- 3 teaspoon, heaped baking powder
- 300 ml egg liqueur
- 150 g chocolate sprinkles (dark)
For the cast:
- 200 g couverture, white
- 10 g coconut fat
- Chocolate sprinkles (whole milk and dark chocolate)
Print Recipe
Pin Recipe Instructions
- For the batter, stir the butter with a hand mixer on the highest setting until smooth. Gradually stir in the sugar and vanilla sugar. Stir until a bound mass has formed. Gradually stir in the eggs (each egg about 30 seconds). Mix flour with baking powder, sieve and stir in portions over medium heat. Stir in eggnog and chocolate sprinkles. Spread the dough on a baking sheet lined with baking paper (38 x 28 cm).
- On the open side of the baking sheet, fold the paper into a crease just in front of the dough, so that an edge is created. Bake the dough in a preheated oven at 180 ° C top / bottom heat (160 ° C hot air, level 2-3 for gas) for 15–20 minutes. Let the cake cool down.
- For the topping, roughly chop the couverture and mix it with the coconut oil in a small saucepan in a water bath over low heat to a smooth mass. Spread 2/3 of the topping on the cooled cake. Pour out the rest of the icing on a plate, let it set and scrape into curls. Garnish the cake with couverture curls and chocolate sprinkles.
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