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.
1
Sift the flour and mix half of it with the baking powder.
- Wheat flour: 4 glasss
- Baking powder (raising agent): 8 g
2
Melt the butter and pour it into a large clean bowl.
- Butter: 100 g
3
Add sour cream, vanillin, and mix well.
- 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).
- 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.
- Butter: 100 g
- Dulce de leche (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.
- Dulce de leche (boiled condensed milk): 1 jar
