The dessert, known since Soviet times, at that time was made most often from fragments of cookies, and according to the classics - from shortbread dough rolled through a meat grinder. However, the "anthill" even has an American analogue - the Pennsylvania funnel cake - "funnel cake".
Anthill cake: a classic recipe
Ingredients:
- Wheat flour - 4 cups
- Butter - 400 g
- Boiled condensed milk - 1 can
- Sour cream 20% - 200 g
- Sugar - 1 glass
- Poppy - to taste
- Salt - on the tip of a knife
- Soda - half a teaspoon
- Chocolate - 100 g
Preparation:
- Mix 200 g of softened butter with sugar, salt, soda and sour cream, mix everything, or better beat with a blender.
- Sift flour into the resulting mass, knead the dough.
- Chill the dough in the refrigerator for 1 hour.
- Pass the dough through a meat grinder, separate the sausages 8-10 cm long.
- Preheat the oven to 180 degrees, put the "sausages" on a baking sheet and bake for about 20 minutes. Be sure to make sure that they do not burn.
- Prepare the cream: mix boiled condensed milk with softened butter (200 g), beat with a mixer or blender until smooth.
- Remove the finished cookies from the oven, transfer to a convenient container and crush with a crush or mortar into coarse crumbs.
- Pour cream over the crumbs, mix.
- Form a cake in the shape of an anthill, refrigerate for 3-4 hours.
- Decorate the cake with grated chocolate and poppy seeds to taste.
Anthill cake: the simplest recipe
Ingredients:
- Shortbread cookies - 0.5 kg
- Boiled condensed milk - 200 g
- Walnuts - glass
- Chocolate to taste
Preparation:
Grind the nuts with a blender. Grind the cookies with a mortar. Mix boiled condensed milk with nuts and cookies until a viscous, thick mass is obtained. Shape the cake into an anthill. Melt the chocolate over low heat and pour over the "anthill". Let the cake sit in the refrigerator for at least 2 hours.
Anthill cake with shortbread cookies and walnuts
Ingredients:
- Shortbread cookies - 0.5 kg
- Boiled condensed milk - 200 g
- Walnuts - 200 g
- Butter - 100 g
- Poppy - to taste
Preparation:
Break the cookies into small pieces. Pre-hold the oil at room temperature, mix with condensed milk and beat with a mixer or blender. Grind peeled walnuts in a blender. Mix the cream, biscuit pieces and nuts thoroughly. Lay out a cone-shaped ort, sprinkle with poppy seeds on top, put in the refrigerator for 2-3 hours.
Anthill cake with sour cream
Ingredients:
For the test
- Flour - 0.5 kg
- Butter - 200 g
- Boiled condensed milk - 200 g
- Sour cream 20% - 200 g
- Sugar - glass 200 ml
- Salt - half a teaspoon
- Baking powder - 2 tsp
For cream
- Butter - 200 g
- Boiled condensed milk - 400 g
Preparation:
- Place the butter in a deep bowl, warm a little at room temperature, soften with a fork. Add sugar, salt and sour cream. Beat everything with a blender.
- Sift flour and baking powder into the resulting mass, mix thoroughly. Cool the finished dough thoroughly - 1, 5-2 hours in the freezer or overnight in the refrigerator.
- Now we need to get very small pieces of dough of about the same size. To do this, you can grate the dough on a coarse grater, mince it or even pick it up with your hands.
- Preheat the oven to 180 degrees, grease a baking sheet with butter. Place the dough pieces on a baking sheet and bake for 25 minutes.
- Prepare the cream. Soften butter, combine it with condensed milk, mix everything, even beat until smooth.
- Put the cream in the baked dough pieces and stir so that it is evenly distributed. Form a cone from the resulting mass - in fact, an "anthill".
- Cover the cake with cling film and refrigerate overnight.
- Remove the film. Garnish with poppy seeds, chocolate chips or chopped nuts when serving.
Anthill cake with walnuts
Ingredients:
- Wheat flour - 4 cups
- Butter - 500 g
- Boiled condensed milk - 200 g
- Sour cream 20% - 100 g
- Sugar - half a glass
- Walnuts - 100 g
- Poppy - to taste
Preparation:
Mash 250 g of butter, add sour cream and sugar, mix thoroughly or beat with a blender. Add flour and knead the dough. Roll the dough into a ball and refrigerate for 1 hour. Take out the dough and roll it through a meat grinder. Put the resulting sausages on a baking sheet and bake for 20 minutes at a temperature of 200 degrees. While the pieces of dough are being baked, prepare the cream. Mix boiled condensed milk with 250 g of softened butter. Grind the walnuts, add to the cream, mix thoroughly again. In a large container, mix the dough sausages and cream. Form a hill-anthill, sprinkle with poppy seeds, leave in the refrigerator for at least an hour.
Anthill cake with honey
Ingredients:
- Wheat flour - 800 g
- Butter - 200 g
- Boiled condensed milk - 1 can
- Sugar - 200 g
- Walnuts - 200 g
- Egg - 1 pc.
- Liquid honey - 3 tbsp. l.
- Soda - half a teaspoon
- Table vinegar 9% - 2 tbsp. l.
- Fat milk - 5 tbsp. l.
- Chocolate chips or shavings - 100 g
Preparation:
- Cut 100 g of butter into large cubes and heat slightly over low heat.
- Add sugar, stir gently and continue melting the butter, stirring constantly with a wooden or silicone spatula. You should get a mass without lumps.
- Remove from heat, let cool slightly.
- Drive a large chicken egg into a warm, but not hot mass, pour in milk and add soda slaked with vinegar. Beat with a mixer, blender or hand whisk until a very thick sour cream consistency.
- In the resulting mass, gradually sift through a sieve premium wheat flour. Knead a rather tough dough. Roll up a large ball, wrap it in plastic wrap and refrigerate for 1-1.5 hours.
- Preheat oven to 180 degrees. Cover a baking sheet (and possibly two) with baking paper.
- Place the chilled dough on a floured countertop or wooden cutting board and divide it into 6-8 pieces. Roll a sausage out of each and scroll through a meat grinder. This can be done directly on a baking sheet, or first in another container, separating the "sausages" 7-10 cm long with your hands. Place on a baking sheet so that the "sausages" do not touch each other. Bake for 15-20 minutes until golden brown.
- Put the finished cookies on a cutting board, let cool.
- Peel the nuts (if necessary) and grind in a blender.
- In a separate bowl, mix boiled condensed milk, 100 g of slightly melted butter and liquid honey. Mix everything with a blender or mixer. The cream should be smooth and fluffy.
- Add chopped nuts to the cream, mix everything again at low speed.
- Break our baked sausages into small pieces, but not into small crumbs. Add them to the cream container. Stir so that the cream is evenly distributed throughout the liver.
- Put the prepared mass on a large flat dish and form a cake in the shape of an anthill.
- Cover the cake with plastic wrap and refrigerate for several hours (at least 2 hours).
- Sprinkle generously with chocolate chips or chips before serving. The cake can be complemented with a scoop of creamy or vanilla ice cream.
