Saturday, October 6, 2012


My sweet Mommy’s creation.  An easy sponge cake soaked in rum and filled with a delicious butter-walnut cream…and the best part: tiny ants chocolate sprinkles to cover the ant hill.
It’s easy to make, adorable and simply delicious!


  1. 8 Eggs- yolk and white separated
  2. 8 Tablespoons of sugar
  3. 8 Tablespoons of flour
  4. 1 teaspoon of salt

To soak the sponge cake:
1.     I cup of warm water
2.     ½ cup of sugar
3.     ¼ cup of dark rum or 1 rum essence

1.     3 Sticks of butter
2.     1 ½ cups of sugar
3.     1 cup of walnuts - chopped
4.     1 cup of water
5.     1 rum essence or ¼ cup of the real deal (use dark rum if using alcohol)
6.     chocolate sprinkles- little ants:)

Preheat the oven to 350 F.
Separate the yolks from the egg whites.  Mix the sugar with the yolks and beat them until creamy.  Beat the whites with the salt until a strong foam forms.  Slowly pour in the egg yolks/sugar mix and start adding the flour, one tablespoon at a time. When mixture is all blended pour it into a non stick pan or grease, flour a baking round pan, place it in the oven and don’t open the door for about 30 minutes.
When you want to check if it’s done, insert a toothpick in the middle.  If you take it out clean without any residue, your sponge cake is done.

Let it cool.

Make the cream filling in the mean time.
Boil 1 cup of water with the sugar until dissolved, add the chopped walnuts and cook it for a few minutes.  Slowly add the butter in small pieces and take it off the stove, mix it until the mixture cools off.  When creamy and cold, add the rum.

Cut up your sponge cake in small cubes. In a deep bowl mix the warm water/sugar/rum and soak all your sponge cake cubes in it.  Take your large strainer and place your soaked cake cubes layered with the cream.  One layer sponge cake cubes, one layer cream.  Make sure the last layer is sponge cake.  Cover it and place it in another bowl in the fridge overnight.

ATTENTION! Don’t use up all your cream while layering the sponge cake.  The next day you will need a decent amount to cover the cake.

The next day you can take out your sponge cake creamy strainer and turn it upside down on your serving plate.  Now it’s a hill!  MAGIC!  Cover it with the left over cream and sprinkle it with chocolate sprinkles.  Voila!
Have fun and enjoy!

EGESZSEGEDRE!                                                                  BON APPETITE!

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