Anthill cake with poppy seeds and chocolate

8 servings

90 minutes

The 'Ant Hill' cake with poppy seeds and chocolate is a refined blend of traditional dessert and delicate flavor notes. The roots of this treat trace back to European cuisine, where shortcrust pastry becomes a tender base for an unusual cake. Its texture is airy and crumbly due to a unique preparation method: the dough is passed through a meat grinder and baked until golden brown. The cream made from boiled condensed milk and butter adds sweet richness to the cake, while walnuts provide a crunchy savory note. Poppy seeds and grated chocolate complete the flavor ensemble, creating harmony between sweetness and nutty bitterness. The cake is perfect for cozy family gatherings as well as festive occasions, leaving an unforgettable impression from the very first bite.

Energy value per serving

• Calories: 713.8
• Proteins: 12.3g
• Fats: 38.2g
• Carbohydrates: 81.9g

Ingredients

• Sugar: 3 tbsp
• Sour cream: 3 tbsp
• Baking powder: 1.5 tsp
• Wheat flour: 4 glass
• Vanillin: pinch
• Butter: 200 g
• Poppy: 100 g
• Boiled condensed milk: 1 jar
• Walnuts: 50 g
• Chocolate: 1 pc

Cooking steps

1. For the test, sift the flour, mix half of the flour with the baking powder. Melt the butter and pour it into a large clean bowl. Add sugar, sour cream, vanilla, and mix well. Gradually add the flour (starting with the flour mixed with baking powder) and knead the dough. Roll the dough into a ball and refrigerate for 30-40 minutes.

   Required ingredients:

   • Wheat flour: 4 glasss
   • Baking powder: 1.5 teaspoon
   • Butter: 200 g
   • Sugar: 3 tablespoons
   • Sour cream: 3 tablespoons
   • Vanillin:  pinch
   • Wheat flour: 4 glasss

2. Pass the chilled dough through a meat grinder or grate it on a coarse grater; in this case, it should be placed in the refrigerator for 30 minutes and in the freezer for 10-20 minutes — then it will be easier to grate.

3. Place the dough on a baking sheet (no need to grease) and bake at 180 degrees for 25-30 minutes until golden.

4. Chill the ready shortcrust pastry slightly (10 minutes) and crumble it (with hands or a masher).

5. For the cream, beat the softened butter with a mixer until fluffy (1-3 minutes), gradually adding the boiled condensed milk one tablespoon at a time. Whip the cream well until smooth.

   Required ingredients:

   • Butter: 200 g
   • Boiled condensed milk: 1 jar

6. Gradually add cream to the crushed cookie, add chopped walnuts, and mix well.

   Required ingredients:

   • Walnuts: 50 g

7. Place the mass on a dish or a wide plate in a mound.

8. Sprinkle the cake with dry poppy seeds and grated chocolate on top.

   Required ingredients:

   • Poppy: 100 g
   • Chocolate: 1 piece

9. Put the cake in the fridge to soak for a few hours (preferably overnight).