This AmeisenKuchen or Ant Cake is like laundry. To create it, you must fold, fold, fold. However, before I get to how to let’s discuss the obvious. The name. The cake has chocolate sprinkles which may or may not look like ants scattered throughout the batter. I don’t know who thought that might be an appetizing name for a dessert. Whatever. The cake is delicious. Maybe “sprinkles cake” is just too pedestrian.
The secret ingredient of this cake’ flavor is egg liquor or egg nog. In Germany, homemade and store-bought egg liquor is popular in spring, especially at Easter time. Alternately, I substituted a cup of Coquito leftover from a Christmas time gift. If you have that on hand, it works great. However, there is a recipe below for homemade egg liquor. It is extremely simple to make. Additionally, it is nice to have on hand to add to desserts. Swap it out for milk or cream in most recipes.
Make the cake:
To create the cake, separate four eggs. Whip the whites until stiff and set aside. Cream the butter and sugar together. Then, add the yolks. Now for the folding. Fold in the dry ingredients (flour and baking soda). Then fold in the egg liquor, beaten egg whites, and lastly, the sprinkles. Pour into a greased and floured pan (I used a bundt pan), bake for one hour and done.
I love this cake because it looks lovely. Also, it is not too sweet or fussy pairing with an afternoon cup of coffee or tea. The cake is fine naked. However, if you want to glaze the cake, beat a quarter cup of egg liquor with one to two cups of powdered sugar. Depending upon the thickness of the glaze you prefer, use less powdered sugar for a thin glaze. Alternately, use more powdered sugar for a thick glaze. Make sure you pour it over the cake only after the cake has cooled completely.
Finally, to decorate, add more sprinkles on the glaze. I was fresh out so I substituted mini chocolate chips.
AmeisenKuchen or Ant Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 eggs separated
- pinch of salt or cream of tarter
- 1 cup unsalted butter
- 1 +1/4 cups white granulated sugar
- 1 cup egg liquor
- 1/2 cup chocolate sprinkles.
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup egg liquor
- 2-3 tablespoons chocolate sprinkles or other edible decorations optional
Instructions
Make the Cake:
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Grease a bunt cake pan and set aside.
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Preheat the oven to 350 degrees F.
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In a separate bowl, whisk together the flour and baking powder
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Beat the egg whites until foamy.
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Ad a pinch of salt or cream of tarter and continue beating until stiff peaks form. Set aside
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Beat the butter and sugar together until fluffy, about 3 minutes.
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Beat in the egg yolks.
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Fold in the dry ingredients.
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Fold in the egg liquor.
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Fold in the beaten egg whites and then the chocolate chips.
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Transfer the batter to the prepared pan.
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Place in oven and bake for 1 hour.
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Remove from the oven. Let the cake cool in the pan for 15-20 minutes.
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Flip the cake over onto a cooling rack positioned on top of a parchment paper-lined baking sheet.
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Let cool completely.
Glaze the Cake:
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Whisk together the egg liquor and powdered sugar.
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Pour evenly over the cake.
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While the glaze is wet, sprinkle edible decorations of your choice over the top.
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Let the glaze dry completely.
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Transfer to a serving platter, cut and serve.
Homemade egg liquor
Ingredients
- 1/8 teaspoon vanilla bean paste
- 3 large egg yolks
- 3/4 cup powdered sugar
- 6 ounces of sweetened condensed milk
- 1/2 cup white rum
Instructions
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Place the vanilla beans or vanilla bean paste, the egg yolks, and the powdered sugar in a stand mixer. Alternately, use a hand mixer. Either appliance should be fitted with the whisk attachment. Beat the ingredients until creamy, about 5 minutes.
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Add the condensed milk and white rum and beat until combined.
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Transfer the mixture to a double boiler. If you don’t have a double boiler, place a smaller saucepan inside a slightly larger one that is filled with one inch of water. Place the mixture in the smaller pan to heat.
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Beat the mixture over medium to low heat with a whisk attachment until thick and creamy. About 6 – 8 minutes. Be careful not to let the mixture boil.
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Transfer the egg liquor to a bottle, seal, and place in the refrigerator until ready to drink.
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Yield: Makes about 2 cups
Like this AmeisenKuchen or Ant Cake? Also, check out some of these other lovely cakes:
