Ant cake (eggnog sponge cake)

Ingredients for 1 servings:

• 160 g sugar
• 1 packet of vanilla sugar (with Bourbon vanilla)
• 4 eggs
• 200 g butter
• 250 g flour
• 1 packet of baking powder
• 300 ml egg liqueur
• 100 g chocolate sprinkles (alternatively grated chocolate)
• some powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gains flavor with age

Beat the sugar, vanilla sugar, and eggs with a hand mixer on high speed until fluffy. Mix with the butter until creamy. Combine the flour and baking powder and stir into the batter along with the egg liqueur. Then stir in the chocolate sprinkles. Pour the batter into a greased bundt cake pan and bake on the middle rack of a preheated oven at 175°C (convection oven) for 50-60 minutes (use a toothpick to check if it’s cooked through) and turn out while still hot. Finally, sprinkle the cooled cake with powdered sugar. Note: This cake can be aged for 2-3 days; it won’t dry out too quickly.