Ant Ringlet Cake

For the ant-ringlet cake, separate the eggs. Beat the egg whites to snow. Cream butter, sugar, vanilla sugar and yolks.

Stir in the egg liqueur. Mix flour with streusel and baking powder and fold in with the beaten egg whites. Spread the dough on a baking tray lined with baking paper and top with halved ringwheels.

Bake at 170 degrees for about 40 minutes on the 2nd rack at top and bottom heat. Sprinkle with a mixture of cinnamon and sugar.

Preparation Tip:

Can of course also be topped with other fruit. If you do not want to use eggnog, you can make the ant-ringlet cake without.

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