Anthill cake is a very popular and easy-to-prepare delicacy. There are many recipes for this delicious dessert. The classic version is made from shortcrust pastry, condensed milk, butter and walnuts.
To prepare the classic version of the Anthill cake, you will need the following products. For the test:
- 1 egg;
- 100 g of granulated sugar;
- 100 ml sour cream (20%);
- 100 g creamy margarine;
- 3 cups wheat flour.
For the cream:
- 1 ½ cans of condensed milk;
- 200 g of butter;
- vanillin;
- 1-2 cups of walnut kernels;
- 3-5 tbsp. l. cognac.
If there is no ready-made condensed milk, you can cook it at home. This must be done a few days before the preparation of the cake. If desired, ordinary condensed milk can be replaced with boiled condensed milk.
First of all, prepare the dough. To do this, grind an egg with granulated sugar until it is white, then add sour cream and softened butter margarine or butter. Stir until smooth, add 2 cups of flour and, while kneading the dough, gradually add the rest of the flour. The cake dough should be very cool. Divide it into 4 parts, roll a ball out of each, put them on a plate or in a bowl and put them in the cold for 2 hours, having covered them with a napkin.
Then grease a baking sheet with margarine and grate 2 balls on a coarse grater directly on it, spreading evenly over the entire surface. Bake the layer in the oven over high heat until golden brown. Then cut the hot crust into large pieces and remove them from the baking sheet. Peel it off the crumbs, brush with margarine, grate the remaining dough and place the baking sheet in the oven again.
When the cut cakes are cool, break them into small pieces and place in a large bowl.
To prepare the cream, whisk softened butter with 1 ½ cans of boiled condensed milk. Finely crush the walnut kernels or grind in a mortar and combine with cream, add vanillin and cognac. Mix all the ingredients thoroughly and transfer to a bowl with pieces of cake layers. Mix everything well again.
Put the resulting mass in a deep dish and shape it into a slide. Hence the name of the cake. Then let the "Anthill" stand for 6-8 hours at room temperature, then put it in the refrigerator for 2-3 hours. After this time, the cake will be ready to eat.
The dough for the "Anthill" cake can be prepared on kefir, replacing sour cream with it. And to flavor the cream, add lemon zest, cocoa or honey instead of brandy and vanillin. You can decorate the cake with grated chocolate, coconut, crushed nuts, poppy seeds, dried fruits, marmalade, whipped cream.
