4 recipes for the "Anthill" cake that will remind you of childhood

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cookies or homemade dough, boiled condensed milk or sour cream and chocolate cream, poppy seeds or caramelized nuts - choose what you like.

1. Anthill cake with condensed milk and butter cream

Ingredients

• 1 can of condensed milk;
• 2 eggs;
• 450 g butter;
• 80-100 g sugar;
• 1 pinch of salt;
• soda - on the tip of a knife;
• 400-500 g flour or a little more;
• 1 teaspoon vegetable oil.

Preparation

Put a can of condensed milk in a saucepan, cover with water and simmer over low heat. Make sure that the liquid does not boil away. If you are in a hurry, take ready-made boiled condensed milk.

Beat the eggs with a fork. Take 250 g of softened butter and mix with sugar to make a homogeneous mass. Pour in eggs gradually, add salt and baking soda. Add flour little by little and knead the dough so that it is elastic and does not stick to your hands. Then wrap it in plastic wrap and leave it in the refrigerator for 1 hour.

Grate the finished dough on a coarse grater or pass through a meat grinder. Place on a baking sheet lined with parchment and oiled with vegetable oil. Bake for about 20-25 minutes at 150-170 ° C. Then cool and break into small pieces.

Beat the remaining butter with a mixer to make a fluffy mass. Pour in the condensed milk little by little and continue stirring. Transfer the baked dough to a bowl and mix with the cream. Place on a plate to form a slide. Leave in the refrigerator for a few hours before serving.

2. Cake "Anthill" from ready-made cookies

Ingredients

• 150 g walnuts (can be replaced with hazelnuts or almonds);
• 400 g cookies;
• ⅔ teaspoon of cinnamon - optional;
• 100 g butter;
• 1 can of boiled condensed milk;
• 2-3 tablespoons of poppy seeds.

Preparation

Chop the nuts. Break the cookies with your hands into small pieces. Mix with cinnamon and nuts.

From butter with condensed milk, beat the cream without lumps. Toss with the cookies and place on a rounded plate. Sprinkle with poppy seeds. Leave the cake in the refrigerator for a few hours.

3. Cake "Anthill" with nuts in caramel

Ingredients

• 370 g butter;
• 10 tablespoons of sugar;
• 160 g wheat flour;
• 240 g corn flour;
• 1 teaspoon baking powder
• 160 g corn starch;
• 150-200 g of walnuts or any other nuts;
• 1 can of boiled condensed milk;
• 70–80 g of chocolate - optional;
• 2-3 spoons of cocoa - optional.

Preparation

Chill 180 g butter, cut into small pieces and mix with three tablespoons of sugar. Combine flour with baking powder and starch. Rub into crumbs with butter. Add yolks with sour cream and knead a firm dough that does not stick to your hands. Divide it into several parts, wrap in plastic wrap and leave in the freezer for 1 hour.

Remove the dough and pass it through a coarse meat grinder directly onto a baking sheet lined with parchment. Bake at 220 ° C for about 10 minutes, stir 2-3 times during this time. Cool the finished dough and crush it into small pieces with your hands.

Lightly fry the nuts without oil for 2-3 minutes, then cool. Place in a skillet along with the remaining sugar and add 10 g of butter. Stir and cook over medium heat to melt the sugar and coat the nuts. Then pour this mixture onto the silicone mat. When it's cool, grind it with a kitchen hammer to make small pieces.

Soften 180 g of butter and whisk with boiled condensed milk. Mix the finished cream with nuts and crumbled dough. Shape the cake into a cone. Top with melted chocolate and sprinkle with cocoa. Leave the Anthill in the refrigerator for several hours before serving.

4. Anthill cake with sour cream-chocolate cream

Ingredients

• 1 egg;
• 200 g sugar;
• 500 g sour cream;
• 250 g flour;
• 1 pinch of salt;
• 4 g baking powder for dough;
• 8 g vanilla sugar - optional;
• 1 teaspoon vegetable oil;
• 60 g cocoa;
• 30-50 g of chocolate.

Preparation

Mix an egg, 100 g sugar and 100 g sour cream. Combine flour with salt, baking powder and half vanilla sugar. Then slowly pour in the egg-sour cream mixture.

Knead a soft, elastic dough that does not stick to your hands. Roll it into thin strands, no larger than a pencil in diameter, and cut into pieces of about 1 centimeter. Place on a greased baking sheet and bake for 10-15 minutes at 180 ° C. Then transfer to a plate and cool.

In a bowl, combine the remaining sour cream with the cocoa, sugar and vanilla sugar to dissolve. Mix the baked dough with the cream. Place in a bowl lined with cling film and wrap around the edges so that the cake is completely covered.

Refrigerate for 10-12 hours. Then take it out and turn it over onto a plate so that the wider part is at the bottom. Finely grate the chocolate and sprinkle on the cake before serving.