Ants – Cherry – Sheet Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, room temperature
- 240 g suar
- 2 packs vanilla sugar
- 5 medium egg (s), separated
- 300 grams flour
- 2 packs baking powder
- 60 g almond (s), chopped
- 4 tablespoon rum
- 300 ml egg liqueur
- 50 ml milk, room temperature
- 200 g chocolate sprinkles
- 1 glass cherry (s), (350g)
- 1 pinch (s) salt, for the egg white
Print Recipe
Pin Recipe Instructions
- Put the cherries in a colander to drain, set aside.
- Grease the baking sheet and also set aside.
- Separate the eggs, place the egg whites in a tall container in the refrigerator with a pinch of salt.
- Mix the egg yolks with the butter until creamy, then add the sugar. Then add flour and baking powder, but just enough to make the mixture firm.
- Now add a sip of egg liqueur and stir in, now add some flour again and then another sip of egg liqueur. Proceed in this way until the egg liqueur and flour are completely consumed.
- Now add the milk and rum, stir in well.
- As the penultimate step, add the chocolate sprinkles and almonds to the dough, mix everything well.
- Clean the whisk from the mixer and dry it, now beat the egg white until stiff. Don`t worry, you can`t taste the pinch of salt, it only helps the egg whites become stiff.
- Now carefully fold in the egg whites with a large spoon (I used a wooden spoon). When you can no longer see any clumps of egg white on top of the dough, place them on the prepared baking sheet. Now distribute the cherries on the dough, making sure that there are some everywhere.
- Bake the whole thing (depending on the oven, in a preheated one) in the oven at 180 ° C for 45 minutes.
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