Anthill cake without using a meat grinder
6 servings
120 minutes
The 'Ant Hill' cake is a true masterpiece of home baking that captivates with its simplicity and amazing taste. Its origin is linked to family holiday traditions where hosts created sweet treats from simple ingredients. This recipe variant is especially convenient as it doesn't require a meat grinder: small pieces of shortcrust pastry are baked until golden and then mixed with a delicate cream made from boiled condensed milk and butter. The cake's flavor resembles a crunchy caramel dessert with a soft, melt-in-your-mouth texture. It is perfect for cozy evenings, festive gatherings, and tea parties with loved ones. Thanks to refrigeration, the cake takes on an ideal shape while its rich creamy-caramel flavor remains unchanged.
1
Preheat the oven to 180 degrees.
2
For the test, first mix sour cream, softened butter (200 grams), and sugar in a large bowl, then add flour and baking powder to knead the shortcrust pastry.
- Sour cream: 200 g
- Butter: 400 g
- Sugar: 100 g
- Wheat flour: 400 g
- Baking powder: 2 teaspoons
3
There is no meat grinder, so you need to pinch off small balls of dough and place them on a baking sheet (greased with butter or lined with parchment paper).
- Butter: 400 g
4
Bake for 10-15 minutes at 180 degrees until the cookies turn a nice brown color.
5
While the cookies are baking, prepare the cream. For this, mix softened butter (200 grams) and boiled condensed milk into a homogeneous mass. Put it in the refrigerator for a while.
- Butter: 400 g
- Boiled condensed milk: 1 jar
6
Crushed cookies need to be transferred to a bowl with the prepared cream and mixed well.
7
Then pile the entire mass onto the prepared dish and refrigerate for 1 hour to let the cake set.