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!
INGREDIENTS:
FOR THE SPONGE CAKE:
- 8 Eggs- yolk and white separated
- 8 Tablespoons of sugar
- 8 Tablespoons of flour
- 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
FOR THE CREAM FILLING:
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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