Greasing the mold
Melt the butter. Carefully grease out the gugelhupfform with the brush, sprinkle with sieved crumbs. Preheat oven to 180 degrees
Ant-Cake
Antcake
250g
icing sugar
1 small package
of vanilla sugar
3
eggs
300g
flour
1 small package
of baking soda
1 teaspoon
of salt
30g
chocolate sprinkles
80ml
milk
1 tablespoon of
rum
3 tablespoons of
Advocaat
6 tablespoons of
red currant jam
Chocolate frosting
250g
couverture chocolate
2 tablespoons of
coconut oil/coconut fat
2 tablespoons of
chocolate sprinkles
Greasing for the cake tin
1 tablespoon of
butter or margarine
2 tablespoons of
breadcrumbs
100g
1 piece
energy
1462 kJ
1398 kJ
349 kcal
333 kcal
fat
10 g
9.6 g
saturated_fat
5.9 g
5.7 g
carbs
55 g
53 g
sugars
38 g
36 g
protein
6.9 g
6.6 g
salt
0.4 g
0.3 g
Ant-Cake
description & times
When cutting, you could think that some ants have got lost in this type of gugelhupf. The chocolate sprinkles combined with the juicy dough provides this look. If you don't own a sprinkler, you can also use small chopped chocolate. The antcake can be prepared well. The chocolate glaze is very easy for experienced bakers. It is important not to add the coconut fat immediately, but gradually, so that the glaze does not become too thin and sticks well to this type of gugelhupf. Because of the Advocaat, which is added to the cake, and the chocolate glaze, this antcake remains juicy for days.
Stirring the snow
Separate the eggs. Beat the egg whites into solid snow. Stir the butter combined with the sugar. Use a mixer or the kitchen machine until the dough is frothy. Continue with gradually adding the yolks. While stirring gently, add the Advocaat and rum.
Mixing flour and adding sprinkles
Sieve the flour, season with salt. Mix it with the sprinkles and the baking powder.
Adding flour
Add the milk to the dough. Carefully and gradually add the egg yolk and flour. Fill the dough evenly into the prepared gugelhupform. If you don't own a gugelhupfform, you can also use another shape, of course.
Heating the jam
Heat the red currant jam in a pan. Allow the water to evaporate while stirring. Reduce the temperature in a timely manner, the jam will get scorched very easy.
Letting bake
After 30 minutes, reduce the temperature to 150 degrees. After about 40 to 45minutes, use a a roulade needle or a toothpick to test, if the cake is baked through. Take the ant cake out of the oven when it's ready. After leaving it for about five minutes, put the cake on a glazing grid. Cover it up with the heated jam.
If there is no more dough after piercing the caket, then the cake is done.
Heating the couverture
Fill the pot with hot water, place it on the stove and turn to level one. The couverture crumbled into a kettle and then, let it melt slowly in that water bath. Add a spoon of Ceres coconut oil.
The water must not boil, otherwise the chocolate becomes "burnt" and it also will lose its gloss. Do not heat the chocolate above body temperatur
Preparing for glazing
Use the back of a spoon to gently mix the coconut oil with the glaze. Add so much of coconut oil, that the spoon back is well covered with the glaze. You need to add so much of coconut oil, that the spoon back is well covered with the glaze. If it sticks to the back of your used spoon and doesn't run it off, it's the right amount.
Do not stir, otherwise air bubbles will appear in the glaze and this would make them irregular during glazing.
Glazing the Ant-Cake
Cover the jam-prepared Ant-Cake with the glaze. Use a spoon to cover up the whole cake. Add chocolate sprinkles for garnishing it.
Serving-up the Ant-Cake
Cut the cake into twelve pieces and serve it with whipped cream.
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