Ant Cake
I usually prepare the Ant Nest Cake for festive days, especially when I need to transport dessert from home to family. It’s a cake with thin layers of walnut and poppy seed, filled with vanilla cream, all sandwiched between wafers. I’ve provided two variations of quantities depending on the size of the baking tray, along with some useful tips from my experience.
Quick Info
Total time: about 2 hours (including cooling the layers and cream)
Preparation time: about 30 minutes, the rest is for baking and cooling
Baking time: 2 x 30 minutes (for each layer)
Servings: 20-30 pieces, depending on how it’s cut
Difficulty: medium
Recipe type: occasion cake, transportable
Ingredients
For a small tray (20x28 cm):
Layer 1 (walnut):
4 egg whites
4 tablespoons sugar
3 tablespoons ground walnuts
2 tablespoons flour
a pinch of salt
Layer 2 (poppy seed):
5 egg whites
5 tablespoons sugar
3 tablespoons poppy seeds
3 tablespoons flour
a pinch of salt
Cream:
250 g soft butter (at room temperature)
10 tablespoons sugar
9 egg yolks
5 tablespoons water
vanilla essence
grated orange peel
Additionally:
2 wafers 20x28 cm
For a large tray (26x38 cm):
Quantities are in parentheses:
Layer 1: 8 egg whites, 7 tablespoons sugar, 6 tablespoons walnuts, 4 tablespoons flour
Layer 2: 9 egg whites, 9 tablespoons sugar, 6 tablespoons poppy seeds, 6 tablespoons flour
Cream: 475 g soft butter, 19 tablespoons sugar, 17 egg yolks, 10 tablespoons water
2 wafers 26x38 cm
Preparation Method
1. Take the butter out of the fridge a few hours before. You will need it for the cream, and it should be soft.
Layer 1 (walnut)
2. Separate the egg whites from the yolks. Set aside the yolks for the cream.
3. Beat the egg whites with a pinch of salt until they begin to hold their shape. Gradually add the sugar and mix until you achieve a stiff, glossy foam without visible crystals.
4. Gently fold in the sifted flour and ground walnuts, mixing from the bottom up with a spatula or whisk.
5. Line a tray with baking paper and spread the mixture evenly with a spoon or spatula.
6. Bake in a preheated oven at 170-180°C for about 30 minutes, until the layer is lightly golden.
7. Remove the layer from the tray along with the paper and let it cool on a wire rack.
Layer 2 (poppy seed)
8. Follow the steps from layer 1: separate the egg whites, beat them with salt, then add the sugar.
9. Mix the flour with the poppy seeds and add them to the egg white foam, carefully folding them in.
10. Place baking paper in the same tray, spread the mixture, and level it out.
11. Bake in the same way, at 170-180°C for 30 minutes, until it’s lightly browned.
12. Remove the layer with the paper and let it cool.
Cream
13. Beat the soft butter for a few minutes until it becomes fluffy.
14. In a double boiler, mix the egg yolks with the sugar and water.
15. Place the pot over low heat and stir constantly until it thickens like a pudding or thick cream. Be careful not to let it stick; patience and constant stirring are key.
16. Let it cool completely.
17. Add vanilla essence and grated orange peel to taste.
18. Gradually incorporate the cooled egg yolk mixture into the whipped butter, spoon by spoon, mixing at low speed after each addition.
Assembly
19. Carefully remove the baking paper from the layers.
20. On a rectangular tray, place the first wafer.
21. Spread a layer of 1/3 of the cream over the wafer.
22. Place the poppy seed layer on top, upside down, directly over the cream.
23. Spread another 1/3 of the cream, then add the walnut layer, also upside down.
24. Cover with the remaining cream, then place the second wafer on top.
25. If the edges of the layers extend beyond the wafer size, you can trim them straight with a sharp knife.
26. Place a light weight on top (for example, a clean tray) to help the cream adhere to the wafers. Don’t press too hard to avoid crushing the wafer design.
27. Let the cake cool for a few hours, preferably overnight.
28. Carefully cut using a thin knife or kitchen cutter.
Why I Make This Recipe Often
This cake is practical when you need to prepare dessert for a larger group and require something easy to transport that won’t spill or become soggy. It portions cleanly and holds up well, and the combination of poppy seeds, walnuts, and buttercream is well-balanced.
Tips and Variations
Tips
- Use high-fat butter for the cream, not margarine.
- Don’t rush the cooling of the cream to avoid it curdling when mixed with the butter.
- For clean edges, use a long, very thin knife or a dedicated kitchen cutter.
- Fresh orange peel adds a distinct flavor.
Substitutions
- If you don’t have large wafers, use two smaller ones and adjust the layer sizes.
- The poppy seeds can be omitted, but the layer will have a more neutral taste.
- Vanilla essence can be replaced with orange essence for a different flavor.
Variations
- You can add some raisins to the layer if you like.
- Sometimes I replace the orange peel with lemon, depending on what I have on hand.
Serving Ideas
- Cut into squares or small rectangles for easier eating.
- It can be dusted with powdered sugar or decorated with a bit of grated orange peel.
Frequently Asked Questions
1. Can I use just one type of layer?
Yes, you can make two identical layers with either walnuts or poppy seeds if you don’t have both ingredients. The cake will look more monotonous.
2. How do I cut the cake without crumbling the wafer layers?
A thin, sharp knife or kitchen cutter works best. The cake should be well-cooled.
3. Can it be made a day in advance?
Yes, it’s actually better after sitting overnight in the fridge; the flavors meld, and it’s easier to cut.
4. Can I freeze the cake?
I don’t recommend freezing, as the texture of the egg and butter cream doesn’t hold up well to thawing.
5. What if my cream curdles?
If the egg yolk and sugar mixture isn’t completely cool when added to the butter, the cream can curdle. Try mixing at low speed, or let everything reach the same temperature, then mix a bit more.
Nutritional Values
Approximately, one serving (out of 25) has around 220-250 kcal, with about 4 g protein, 20 g carbohydrates, and 15 g fat. It’s a rich cake, especially due to the butter and egg yolk cream. The information is approximate and may vary depending on portion sizes and ingredients used.
Storage and Reheating
The cake keeps well in the fridge for 3-4 days, covered, to prevent the wafer layers from drying out. It should not be reheated; serve it cold or at room temperature. If you want to transport it, you can portion it beforehand and place it in boxes with baking paper between the layers.
Ingredients: Sponge Cake 1 4 egg whites (8) 4 tablespoons of sugar (7) 3 tablespoons of ground walnuts (6) 2 tablespoons of flour (4) a pinch of salt Sponge Cake 2 5 egg whites (9) 5 tablespoons of sugar (9) 3 tablespoons of poppy seeds (6) 3 tablespoons of flour (6) a pinch of salt CREAM 250g soft butter (475) - room temperature 10 tablespoons of sugar (19) 9 egg yolks (17) vanilla essence grated orange peel 5 tablespoons of water (10) ADDITIONALLY 2 wafers 20/28 (26x38cm)
