Ants Eggs Liqueur Cake

Ants Eggs Liqueur Cake
Quantity Ingredient
200 g Margarine
150 g Sugar
1 packet Vanilla Sugar
4 Eggs
200 g Wheat Flour Type 405
2 tsp Back Powder
0,15 l Eggs Liqueur
4 tbsp Wine Brand
120 g Chocolate sprinkles
150 g White chocolate coating

For the ants eggs liqueur cake first preheat the oven to 180° C. Grease a box form and sprinkle with some flour thinly. Mix margarine with sugar and vanilla sugar until creamy. Gradually stir in the eggs until they have combined with the margarine. Mix flour with spread teaspoons baking powder and stir in. Stir the egg liqueur and wine brandy into the dough. Stir in 100 g chocolate sprinkles. Pour the ants cake into the tin and smooth down. Ants eggs liqueur cake 65 minutes on the middle rail bake. Place the mould on a grating. Ants eggs liqueur cake 10 minutes to cool in the mold. Turn and allow to cool completely. Crush the chocolate coating, pour into a bowl and melt in a warm water bath. Spread the couverture over the ants eggs liqueur cake. Sprinkle with 20 g chocolate sprinkles.

Servings: 15, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
317 kcal
34 g
5 g
19 g

(C)opyright by Marions Kochbuch