Ant cake

Name: Ant cake
Cook time: 45 min
Total time: 1 h 55 min
Yield: 24
Ingredients: 1 jar (700 g each) Cherries; 300 g soft butter; 200 g Sugar; 1 pck. Vanillin sugar; 4 Eggs (Gr. M); 300 g Flour; 1 pck. Baking Powder; 50 ml Egg liqueur; 150 g Chocolate sprinkles; 200 g Dark chocolate; 200 g Whipped cream; 20 g Coconut oil; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
115 mins

Ingredients

Servings: 24

1 jar (700 g each) Cherries
300 g soft butter
200 g Sugar
1 pck. Vanillin sugar
4 Eggs (Gr. M)
300 g Flour
1 pck. Baking Powder
50 ml Egg liqueur
150 g Chocolate sprinkles
200 g Dark chocolate
200 g Whipped cream
20 g Coconut oil
baking paper

Directions

1
Place the cherries in a sieve and drain well. Whisk butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Add the eggs bit by bit while stirring. Mix flour and baking powder. Sieve onto the egg-butter mixture, add advocaat and stir again. Fold in chocolate sprinkles and cherries.
2
Line a deep baking tray with baking paper, place the dough on it and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the oven and allow to cool for about 1 hour.
3
Roughly chop the chocolate. Bring cream to the boil in a pot. Add chocolate and coconut oil and melt while stirring occasionally. Put chocolate icing on the cake, smooth it down and let it cool down for about 30 minutes. Cut into pieces and serve.