THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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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...
