Anthill cake with boiled condensed milk
8 servings
90 minutes
The 'Ant Hill' cake is a true culinary masterpiece inspired by natural forms. Its story begins in the home kitchen where simple ingredients transform into an airy delicacy. Crumbly golden pieces of dough soaked in a delicate cream of boiled condensed milk and butter create a unique textural contrast. Sweet and soft with a slight crunch, this dessert evokes warmth and childhood memories. 'Ant Hill' is often made for family celebrations as its original appearance attracts attention and its rich caramel flavor offers moments of delight. It is not cut with a knife but broken into pieces, making the eating process even more heartfelt. This cake is not just a dessert but a symbol of simplicity and joy that conveys the warmth of home.
1
Prepare the dough. Mix margarine and eggs. Add milk and stir. Add baking powder and flour, knead a not too stiff dough. Roll it into a ball and place it in the refrigerator for 1 hour.
- Margarine: 200 g
- Chicken egg: 2 pieces
- Milk: 150 ml
- Baking powder: 2 teaspoons
- Wheat flour: 500 g
2
Grease the baking tray with oil. Tear the chilled dough into small pieces. Place in a preheated oven at 180 degrees and bake until golden brown (about 15-20 minutes).
3
To prepare the cream, whip the butter until white. Add the condensed milk and whip until a homogeneous mass is obtained.
- Butter: 200 g
- Boiled condensed milk: 1 jar
4
Mix the baked dough with the cream. Pile it up. Let the cake soak.