Ant-Cherry Sheet Cake

Ingredients for 1 servings:

• 200 g butter, room temperature
• 240 g sugar
• 2 packets of vanilla sugar
• 5 m.-sized eggs, separated
• 300 g flour
• 2 packets of baking powder
• 60 g almonds, chopped
• 4 tbsp rum
• 300 ml egg liqueur
• 50 ml milk, room temperature
• 200 g chocolate sprinkles
• 1 jar of cherries (350g)
• 1 pinch of salt, for the egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

according to the basic recipe for ant cake by Musikaro

Place the cherries in a sieve to drain and set aside. Grease the baking sheet and set aside. Separate the eggs, place the egg whites in a tall container in the refrigerator with a pinch of salt. Beat the egg yolks with the butter until creamy, then add the sugar. Then add the flour and baking powder, but only enough to make the mixture stiff. Now add a splash of egg liqueur and stir in, then add a little more flour and then another splash of egg liqueur. Continue this process until all the egg liqueur and flour are used up. Now add the milk and rum and stir in well. As the penultimate step, add the chocolate sprinkles and almonds to the batter and mix everything well. Clean and dry the beaters on the mixer and beat the egg whites until stiff. Don’t worry, you won’t taste the pinch of salt; it just helps the egg whites stiffen. Now carefully fold in the beaten egg whites with a large spoon (I used a wooden spoon). When there are no more lumps of egg whites on top of the batter, transfer it to the prepared baking sheet. Now scatter the cherries over the batter, making sure to cover the surface. Bake in a preheated oven at 180°C for 45 minutes (depending on your oven).