Ant Cake

Ant Cake - a fluffy and refined delicacy

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12-16

Welcome to the world of pastry delights! Today, we will be carried away by the wings of flavors and textures with a recipe that is sure to bring smiles to the faces of your loved ones: Ant Cake. This cake shines through its combination of fluffy layers filled with a rich and aromatic cream, and each bite will take us on a journey of flavors, from fine poppy seeds to crunchy walnuts.

The story behind this cake intertwines with family memories, often prepared for special occasions. It is a dessert that not only delights the taste buds but also brings the family together around the table, creating unforgettable moments. Let's get started!

Ingredients

For Layer I (with poppy seeds):
- 6 egg whites
- 6 tablespoons of sugar
- 3 tablespoons of ground poppy seeds
- 3 tablespoons of flour

For Layer II (with walnuts):
- 5 egg whites
- 5 tablespoons of sugar
- 4 tablespoons of ground walnuts
- 3 tablespoons of flour

For Cream:
- 11 egg yolks
- 250 g of sugar
- 1 pack of margarine (about 250 g)
- 1 vanilla essence

For Assembly:
- A sheet of wafer
- Grated chocolate (for decoration)

Preparation

Step 1: Preparing Layer I

1. Beat the egg whites: In a clean, dry bowl, beat the egg whites until foamy. It is important to use an electric mixer to achieve a firm and stable foam. A good idea is to add a pinch of salt to help stabilize the egg whites.

2. Add the sugar: While continuing to mix, gradually add the sugar, one tablespoon at a time. Mix until the mixture becomes glossy and forms stiff peaks.

3. Incorporate the poppy seeds: Add the ground poppy seeds to the egg white mixture and gently fold using a spatula or wooden spoon, so as not to lose the air in the egg whites.

4. Add the flour: Finally, add the flour, carefully folding it in from side to side to combine the ingredients without compromising the airy texture.

5. Bake the layer: Pour the mixture into a greased and lined baking pan. Bake in a preheated oven at 180°C for 35-40 minutes. Check for doneness using a toothpick; if it comes out clean, the layer is ready.

6. Cool: Once baked, invert the layer from the pan, remove the parchment paper, and let it cool on a wire rack.

Step 2: Preparing Layer II

Repeat the steps from Layer I, but with the following changes for Layer II:

1. Beat the egg whites: Use 5 egg whites, proceeding as for the first layer.

2. Add the sugar: Once the foam is formed, gradually add 5 tablespoons of sugar.

3. Incorporate the walnuts: Instead of poppy seeds, add 4 tablespoons of ground walnuts.

4. Finish with the flour: Finally, add 3 tablespoons of flour, folding carefully.

5. Bake: Pour the mixture into a greased and lined pan and bake the same way for 35-40 minutes.

6. Cool: Once baked, invert the layer and let it cool.

Step 3: Preparing the Cream

1. Beat the egg yolks: In a bowl, mix the egg yolks with the sugar until they become a creamy and light-colored mixture.

2. Cook in a double boiler: Transfer the egg yolk mixture to a double boiler, stirring continuously until it thickens. This step is essential to obtain a smooth and delicious cream.

3. Cool: Once thickened, let the cream cool completely.

4. Add the margarine: In another bowl, whip the margarine until fluffy, then gradually add the cooled egg yolk cream, continuing to mix. Add the vanilla essence and mix well until combined.

Step 4: Assembling the Cake

1. Prepare the wafer sheet: Place a sheet of wafer on the serving platter.

2. Layer the cream: Spread 1/3 of the prepared cream over the wafer sheet.

3. Add Layer I: Place the first layer (with poppy seeds) on top of the cream and cover it with 1/3 of the cream.

4. Add Layer II: Place the second layer (with walnuts) on top and cover it with the remaining cream.

5. Decorate: Grate chocolate on top for an elegant look and additional flavor.

Serving

Let the cake sit in the refrigerator for at least 2 hours so that the flavors blend perfectly. Cut into generous portions and enjoy with a cup of tea or coffee. This cake is perfect for festive meals but can be enjoyed anytime you crave a refined dessert.

Practical Tips

- Choosing ingredients: Use fresh, quality ingredients. The egg whites should be at room temperature for better whipping.
- Poppy seeds: Ensure that the poppy seeds are finely ground for a uniform texture.
- Variations: You can experiment with different types of nuts or add cocoa to the poppy seed layer for a different taste and color.

Frequently Asked Questions

1. How can I make the cake less sweet?
- You can reduce the amount of sugar in the cream or in the layers, but be sure to adjust the proportions carefully.

2. What can I use instead of margarine?
- Butter is an excellent alternative, but make sure to let it soften at room temperature.

3. Can I make the cake with more poppy seeds or walnuts?
- Yes, you can adjust the proportions, but be careful not to modify the amount of flour too much, otherwise the layers will not have the desired texture.

Nutritional Benefits

Ant Cake provides a source of protein from eggs, vitamins, and minerals, especially from nuts and poppy seeds. It can be a healthier dessert if consumed in moderation, considering the natural ingredients used.

Enjoy this wonderful cake and turn every moment into a celebration of flavor! Bon appétit!