Anthill cake with poppy seeds
10 servings
35 minutes
The 'Ant Hill' cake with poppy seeds is a refined dessert that captivates with its unique taste and unusual appearance. Its roots trace back to traditional sweets but it has taken on a modern form, becoming a favorite treat for many gourmets. Crispy shortbread strips soaked in condensed milk create the effect of an anthill, while poppy seeds with honey add rich sweetness with subtle nutty notes. This dessert is perfect for cozy tea gatherings and festive events where you want to impress guests with original baking. After a day of chilling in the refrigerator, the cake's texture becomes even richer and the aromas harmoniously blend, revealing the full palette of flavors.
1
Preheat the oven to 200 degrees.
2
Cream the margarine with sugar. Add eggs and mix thoroughly. Add baking soda quenched with lemon juice and, while stirring continuously, add flour. Pass the resulting shortcrust dough through a meat grinder. Bake sausage-shaped strips on a greased baking sheet for 20-25 minutes.
- Margarine: 200 g
- Sugar: 0.5 glass
- Chicken egg: 2 pieces
- Baking soda reacted with acid: 1 teaspoon
- Wheat flour: 3.5 glasss
3
Pour boiling water over the poppy seeds and add honey.
- Poppy seeds: 4 tablespoons
- Honey: 2 tablespoons
4
Carefully mix the baked dough with condensed milk, form a mound, and pour honey with poppy seeds over it.
- Condensed milk: 1 jar
- Honey: 2 tablespoons
- Poppy seeds: 4 tablespoons
5
Put the finished cake in the refrigerator for a day.
