Classic cake "Anthill"
6 servings
60 minutes
The classic 'Ant Hill' cake is a symbol of home comfort and childhood memories. This dessert from Russian cuisine resembles a real anthill in shape, hence its name. Crunchy cookies passed through a meat grinder are combined with a delicate cream made of butter and boiled condensed milk, creating an amazing texture combination. The cake's taste is rich, sweet, and has a light caramel note. Its uniqueness lies in the absence of strict rules: each hostess can add her touch by changing the consistency or decorating with nuts and chocolate. The cake is perfect for cozy family gatherings and celebrations, becoming the centerpiece of the sweet table. After cooling, it gains density and richness, with each piece literally melting in your mouth and leaving a pleasant aftertaste.
1
Sift the flour.
- Wheat flour: 3.5 glasss
2
Add 200 g of softened butter, sugar, sour cream, and baking powder to the flour and mix everything. Knead the dough by hand.
- Butter: 400 g
- Sugar: 0.5 glass
- Sour cream 20%: 200 g
3
Pass the dough through the meat grinder.
4
Place it on a baking sheet. Bake at 180–200 degrees until golden brown. If your oven is not good, take out the cookies during cooking to prevent burning.
5
While the dough is baking, we prepare the cream: put the remaining butter (200 g) in a bowl and open the boiled condensed milk (it needs to be boiled for 1.5 hours).
- Butter: 400 g
- Boiled condensed milk: 2 jars
6
Whip the butter with condensed milk until smooth.
7
When the cookies are ready, transfer them to a bowl and crush them with a masher. There will be not only crumbs but also pieces, don't be afraid, they help bind the cake later. Don't crush everything to dust, there should be chunks.
8
We pour the cream into the crumbs.
9
We mix everything thoroughly.
10
We take a large smooth plate and pile the cake on it.
11
Put the cake in the fridge for at least 3 hours, preferably overnight, to set.