Anthill with sweet and sour cream
10 servings
60 minutes
Ant hill with sweet-sour cream is a traditional Russian dessert resembling a small mound of crispy golden dough pieces soaked in delicate cream. The name relates to its appearance, resembling an ant hill. The base of the sweetness is crumbly dough baked to a crispy texture and then soaked in condensed milk with a hint of lemon acidity. Poppy seeds and peanuts add a rich nutty aroma and unusual flavor. This dessert is often made for holidays and family celebrations, easy to divide into portions and convenient to eat without utensils. With prolonged cooling, the taste becomes even richer and the texture denser. Ant hill is a symphony of sweetness and crunch where classic Russian motifs meet modern culinary accents.
1
Sift the flour. Add softened margarine and rub with hands.
- Wheat flour: 4 glasss
- Margarine: 250 g
2
Add sugar, vanillin, sour cream, salt, and baking soda. Knead the dough.
- Sugar: 0.5 glass
- Vanillin: 2 g
- Sour cream: 250 g
- Salt: pinch
- Baking soda: 0.5 teaspoon
3
Place in small portions on a plate and put in the freezer for at least an hour.
4
Line the baking tray with parchment, grate the dough and spread it in a thin layer. Bake at 200 degrees until golden brown.
5
Break the ready cakes into small pieces and place them in a bowl. Also add poppy seeds and peanuts to taste.
- Poppy seeds: to taste
- Peanuts: to taste
6
Mix butter, citric acid, and condensed milk in a saucepan, heating while stirring until smooth. Once the cream cools, pour it into a bowl with crumbs and mix.
- Butter: 200 g
- Citric acid: to taste
- Dulce de leche (boiled condensed milk): 1 jar
7
Pile on a plate and refrigerate for at least 3 hours.
