✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Ants cake (traditional method & Thermomix)
Description
Ameisenkuchen is another of those incredibly good German cakes - a classic we've known since childhood. Easy to make, always successful, and even better with a few cherries and chocolate icing.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Preheat the oven to 180°C (fan assisted). Butter a kouglof mould.
2. Beat the butter, sugar, vanilla and salt until smooth.
3. Add the eggs one at a time, beating between each addition.
4. Using a spatula, fold in the flour, baking powder, cream and rum.
Gently add the vermicelli last.
5. Pour ⅓ of the batter into the tin, scatter over the cherries, then top with the remaining batter.
6. Bake for around 60 minutes (toothpick test).
7. For the icing: melt the chocolate with the coconut fat and pour over the cooled cake.
THERMOMIX® METHOD
Thermomix version
1. Preheat the oven to 180°C and grease the kouglof mould.
2. Place the whisk in the bowl and add the butter, sugar, vanilla and salt.
Beat for 4 mins on speed 3 until creamy.
3. Add the eggs one at a time through the opening in the lid, then beat for a further 1 min on speed 4.
4. Remove the whisk. Add the flour, baking powder, cream and rum and mix for 20 sec / speed 5 using a spatula.
5. Stir in the vermicelli by hand.
6. Pour ⅓ of the pastry into the tin, arrange the cherries, then cover with the remaining pastry.
7. Bake for 60 minutes, leave to cool, then top with icing if desired:
Melt chocolate + coconut fat for 5 min / 45 °C / speed 2...
