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Ant cake with chocolate cream


For countertops we use 6 egg whites that beat well with a pinch of salt until they become a hard foam. Then gradually add 6 tablespoons of sugar and a vanilla sugar and mix well until it becomes like a meringue. Mix the poppy seeds with three tablespoons of flour and half a baking powder and incorporate with a spatula from bottom to top. Put the obtained composition in a tray greased and lined with baking paper and put in the oven heated to 180 degrees for 20-25 minutes. Remove and leave to cool.

The same is done with walnut countertop.

For the cream use the 12 yolks mixed with 15 tablespoons of sugar and a vanilla sugar until they become creamy, then put the bowl on steam and mix continuously until it becomes like a more consistent cream. Add cocoa and rum essence and let it boil for another 5 minutes. Set aside and let cool.

Meanwhile, mix the margarine (or butter) well, then gradually add the boiled cream and continue mixing until you run out of the boiled cream.

We start to assemble the cake: on a tray we put a wafer sheet (we divide the cream into three equal parts) we put on the wafer sheet a part of the cream then we put the walnut top, we put the cream again, then the poppy top, cream and the sheet Neapolitan.

Put something heavy over the cake (so that the wafer does not come off) and leave it to cool for a few hours, then portion it, as you prefer.

This is a delicious dessert. I highly recommend it.


Ariana's blog

The flour is mixed with baking powder and cocoa.
Separate the eggs, beat the egg whites with a powder of
salt after which the sugar is added and
mix until it hardens.
The yolks are mixed a little and then added
over the egg whites and continue to mix,
add flour in the rain and mix
well until smooth.
The resulting composition is poured into a round shape and
put in the preheated oven,
Bake for about 30 minutes.

How to prepare the cream:

In a saucepan, mix the eggs with the sugar in a bain-marie
until they become creamy, add the chocolate
melted and essence.
Let it boil until it starts to thicken,
always stirring.
When it is ready, we take it off the fire and leave it
To cool down.
After it has cooled, add the butter cut into pieces and
mix well until smooth.

Preparation for the glaze:

Melt the chocolate together with the whipped cream over low heat.

Cut the top into three pieces.
We stop a few tablespoons of cream to decorate the cake.
We place the first countertop on a plate, we syrup, we put
cream, place the second countertop, syrup and
put the rest of the cream on top
the last countertop.
Glaze with melted chocolate and garnish with cream
off or whipped cream.


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