For the ant gugelhupf separate eggs. Cream butter, sugar, vanilla sugar and yolks.
Sift flour with baking powder and stir in at the slowest mixing speed. Add the egg liqueur, chocolate sprinkles and the beaten egg whites.
Pour the mixture into a greased and floured cake pan and bake the ant cake at approx. 175 °C for 60 minutes.
Preparation Tip:
After cooling, sprinkle lightly with powdered sugar.
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