Anthill cake with condensed milk
8 servings
70 minutes
The 'Ant Hill' cake is a true symbol of home comfort, originating from Russian cuisine. Its name is not accidental: the chaotically arranged pieces of dough soaked in cream resemble an anthill. The recipe appeared during Soviet times when housewives sought simple and tasty desserts for family tea gatherings. The taste of this cake is delicate and sweet with caramel notes thanks to condensed milk, while its texture is crispy on the outside and soft on the inside. 'Ant Hill' does not require complex shapes or decorations but captivates with its uniqueness. It is convenient to serve in portions and can also be used for festive tables and cozy gatherings with loved ones. This dessert immerses you in childhood memories and a warm home from the very first spoonful.
1
Melt the butter (200 g) and mix it with sugar. Add sour cream to this mixture. Mix everything well, then add baking soda and flour.
- Butter: 300 g
- Sugar: 0.5 glass
- Sour cream: 5 tablespoon
- Soda: 0.5 teaspoon
- Wheat flour: 4 glasss
2
When the dough is ready, pass it through a meat grinder and place it on a baking sheet lined with parchment paper.
3
Send to a preheated oven. Bake until golden at 200 degrees.
4
While the oven is busy with the cake base, you can prepare the cream: beat the remaining 100 g of room temperature butter with a can of condensed milk.
- Butter: 300 g
- Boiled condensed milk: 1 jar
5
Once you bake all the dough, you need to place it in a large plate and crumble it with your hands into small pieces. Pour in the cream and mix everything well with your hands.
- Boiled condensed milk: 1 jar
6
Prepare a plate for the cake. Place the mixture in small handfuls, pressing as well as possible to create the shape of an anthill. After that, you can 'pat' the cake on all sides with a tablespoon.