Anthill with boiled condensed milk
10 servings
60 minutes
'Ant Hill' is not just a dessert but a true classic of home baking, full of warmth and nostalgia. This cake resembles a mound made of fragile, crumbly cookies bound together with sweet, sticky boiled condensed milk. Its history roots back to the traditions of Soviet cuisine when masterpieces were created from simple ingredients that brought joy to the whole family. The taste of 'Ant Hill' is deep, buttery-caramel with a light crunchy texture that makes it especially enjoyable. It is perfect for friendly gatherings, celebrations, and cozy evenings with a cup of fragrant tea. Easy to prepare, this dessert remains a favorite for many generations, and its unpretentious appearance only emphasizes its homemade character.
1
Chop the butter into pieces, add flour, salt, sugar, and rub everything into crumbs. Add sour cream and knead the shortcrust pastry.
- Butter: 180 g
- Wheat flour: 250 g
- Sugar: to taste
- Salt: pinch
- Sour cream 15%: 150 g
2
Make a round dough ball, place it in a plastic bag, and put it in the freezer for 20-30 minutes.
3
Take the dough, grind it in a meat grinder, place it on a baking sheet or silicone mat, and bake at 180 degrees for about 20 minutes.
4
Cool the cookies, break them into small pieces, add boiled condensed milk, mix well, shape into an 'ant hill' and refrigerate to set.
- Dulce de leche (boiled condensed milk): 1 jar
