Ant cake from the tray

Ingredients for 1 servings:

• 300 g butter
• 300 g sugar
• 2 packets of vanilla sugar
• 4 eggs
• 300 g flour (wheat flour)
• 3 tsp, heaped baking powder
• 300 ml egg liqueur
• 150 g chocolate sprinkles (dark)
• 200 g white chocolate coating
• 10 g coconut oil
• Chocolate sprinkles (milk and dark)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fine eggnog cake

For the batter, beat the butter with a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Beat until the mixture forms a thick batter. Gradually beat in the eggs (about 30 seconds each). Sift the flour with the baking powder and stir in portions on medium speed. Stir in the egg liqueur and chocolate sprinkles. Spread the batter onto a baking tray (38 x 28 cm) lined with baking paper. On the open side of the baking tray, fold the paper just before the batter to create a rim. Bake the batter in a preheated oven at 180°C top/bottom heat (160°C fan-assisted oven, mark 2-3 on gas) for 15-20 minutes. Allow the cake to cool. For the glaze, roughly chop the chocolate coating and mix it with the coconut oil in a small saucepan over a simmering water bath over low heat until smooth. Spread a good two-thirds of the icing onto the cooled cake. Pour the remaining icing onto a plate, let it set, and then scrape it into curls. Garnish the cake with chocolate curls and chocolate sprinkles.