Anthill cake with butter cream

8 servings

90 minutes

The 'Ant Hill' cake is an embodiment of home comfort and sweet delight, a favorite dessert of many generations. Its name is linked to its original shape – chaotically stacked pieces of shortcrust pastry soaked in delicate cream resembling an anthill. The taste of this cake is a harmonious blend of crispy dough with buttery cream made from boiled condensed milk, offering sweetness with light caramel notes. In Russian cuisine, 'Ant Hill' has become a symbol of simplicity and accessibility: it is easy to prepare and the result always pleases. This dessert is perfect for family gatherings, celebrations, and cozy evenings with a cup of tea. With its rich texture and sweet flavor, 'Ant Hill' remains one of the most popular homemade cakes that captures hearts from the very first spoonful.

Energy value per serving

• Calories: 446
• Proteins: 8.7g
• Fats: 14.7g
• Carbohydrates: 70.3g

Ingredients

• Wheat flour: 4 glass
• Sour cream: 3 tbsp
• Baking powder: 8 g
• Vanillin: 4 g
• Butter: 100 g
• Boiled condensed milk: 1 jar

Cooking steps

1. Sift the flour and mix half of it with the baking powder.

   Required ingredients:

   • Wheat flour: 4 glasss
   • Baking powder: 8 g

2. Melt the butter and pour it into a large clean bowl.

   Required ingredients:

   • Butter: 100 g

3. Add sour cream, vanillin, and mix well.

   Required ingredients:

   • Sour cream: 3 tablespoons
   • Vanillin: 4 g

4. Gradually add flour to knead the dough (first introduce flour with baking powder, then gradually add the remaining flour).

   Required ingredients:

   • Wheat flour: 4 glasss

5. Roll the dough into a ball and refrigerate for 30-40 minutes.

6. Pass the chilled dough through a meat grinder (the dough can be grated on a coarse grater; in this case, it is better to put it in the freezer instead of the fridge — then it will be easier to grate. You can also just tear the dough into small balls by hand).

7. Place the dough passed through a meat grinder or grated on a grater onto the baking sheet (no need to grease with oil).

8. Bake at 180 degrees for 25-30 minutes until golden brown.

9. Chill the ready shortcrust pastry slightly and crumble it (you can break it by hand or crush it with a masher).

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

    Required ingredients:

    • Butter: 100 g
    • Boiled condensed milk: 1 jar

11. Gradually add cream to the crushed cake. Place it on a dish or a wide plate in a mound shape. Refrigerate for several hours (preferably overnight) for soaking.

    Required ingredients:

    • Boiled condensed milk: 1 jar