For the ant cake, first beat the yolks with sugar and butter until thick and fluffy, then beat the egg whites until stiff. Mix the yolk mixture with flour, baking powder, egg liqueur, beaten egg whites and chocolate sprinkles, pour into a loaf pan (or a cake pan) and bake for about 1 hour at 180 degrees.
After cooling slightly, turn out, spread with jam and cover with chocolate icing. Serve with whipped cream.
Preparation Tip:
The ant cake is exceedingly moist even without chocolate icing.
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