For the ant cake, mix Rama, powdered sugar, vanilla sugar and 5 yolks until very foamy. Gently stir in eggnog, flour and baking powder.
Beat the snow, add to the mixture and fold in. Finally, fold in the chocolate sprinkles. Pour into a well greased and with crumbs wreath cake pan. Bake the ant cake at 180 degrees for about 45 minutes.
Preparation Tip:
The ant cake tastes especially moist if you still cover it with chocolate icing.
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