Anthill Cake - general principles and methods of cooking
Cake "Anthill" is a very common delicacy. It was prepared by our grandmothers, mothers, and now we are modern mistresses, after so many years, we are already delighting our own family with an amazing dessert. “Anthill” will always be on our tables, as long as humanity exists. Because it is not only tasty, but unusually fast. After all, in order to cook it, it is not necessary to possess virtuoso pastry skills. It is enough to try a little, and the culinary masterpiece of "own production" is already on the table.
Today on the Internet you can find a lot of recipes for cooking “Anthill”: from the easiest without baking to the most intricate and bizarre. The first, which is the most pleasant, even a schoolboy can cook by mixing, for example, ordinary cookies with a jar of condensed milk and putting everything in a neat hill.
In principle, any “Anthill” is based on general principles of cooking: first, the dough is baked, then it is ground and mixed with the filling cream. Traditionally, the cream consists of condensed milk mixed with soft and soft butter. However, along with the development of culinary art has increased and the list of ingredients from which you can easily make a cream. Let your own tastes, intuition and imagination become the best helpers for you in this matter.
Anthill Cake - Food Preparation
I am glad that the preparation of ingredients does not take too much time. It is important that there are always chicken eggs, butter, high-grade flour, which must first be sifted, and granulated sugar. You can use poppy, chocolate chips, crushed nuts or seeds, raisins, dried fruit, etc. as sprinkling on a folded dessert. And then - a recipe.
Allow me to bring to your attention a few delicious ways of cooking simple, but such a delicious cake called “Anthill”.
Anthill Cake - Best Recipes
Recipe 1: Classic Anthill Cake
Time flies, but the “Anthill” cake prepared according to the “grandmother's” recipe will always be relevant. We remember his delicate taste from childhood, and no matter how old we are - he left an unforgettable mark on our memory forever. Ingredients:
- three and a half cups of flour a / c
- half a cup of sugar
- a glass (200 gr.) sour cream
- 200 gr. soft butter
- a pinch of salt (optional)
- half tsp of soda
- boiled condensed milk jar
- 200 gr. drain oils (cream)
- poppy or chocolate chips for sprinkling
Cooking Method:
1. Sift flour, add butter, sour cream, sugar, a little salt and soda. We knead the dough with our hands and pass it through the meat grinder. We spread the obtained slices (about 15 cm long) on a baking sheet and bake until ready at 180-degree temperature.
2. While the slices are baked, prepare the cream: put the submerged butter in a bowl, mix it with condensed milk (boiled) and beat the ingredients until a homogeneous consistency.
3. So, the slices are ready. We cool them a little and pound, but not to dust. It should be just big crumbs. Pour the cream into them and mix everything so that not a single crumb is deprived.
4. Find the most beautiful flat plate and start laying out a cake with a slider. Sprinkle with poppy seeds on top and put in the fridge for three hours, and preferably at 7-12. Then get and enjoy the dessert.
Recipe 2: Chocolate Anther Cake with Cherry
The finished cake looks like a chocolate hill, but in the cut the secret is an amazingly tender white soufflé consisting of soft cottage cheese or heavy cream with cherry. We will go the other way with you - we will use mascarpone cream cheese, which has no analogues in the whole world.
Ingredients:
- two eggs
- can of condensed milk
- soda floor. tsp
- a glass of flour
- 6 table. lie cocoa
For cream:
- 500 gr. heavy cream
- 500 gr. Mascarpone
- 150 gr. sugar (better than sand)
- chocolate chips
- 18 gr. gelatin (2 packs)
- canned cherry 400 gr.
Cooking Method:
1. We extinguish with vinegar (table) soda. Condensed milk, eggs, flour and soda beat until smooth, then pour cocoa and stir again. The resulting dough is poured into a mold and baked in the oven (180 degrees) for 20 minutes. Ready the cake to cool and cut evenly edges so as to make an even circle. Residues from the edges are not discarded.
2. Squeeze the cherry from the extra juice. Cooking cream: whip cream with sand until thick, gradually adding cheese and chocolate chips to the mixture. According to the recipe (on the package), boil the gelatin and add it along with the cherry to the cream. Stir. 3. Lay the cooled cake on a flat dish, and on it a hill - stuffing. The remaining crumbs from the cake crush finely and sprinkle the cake with them. We remove the snack in the fridge, wait three hours. And finally, patience is rewarded. The cake turned out just excellent. Unearthly pleasure!
Recipe 3: Corn Sticks Anthill Cake
Do you think a cake can be made only from dough? It turns out no! In fact, the set of ingredients for the “Anthill” is unusually wide: cookies, chocolates and even corn sticks (some, by the way, manage to use popcorn). Quick, easy, and most importantly - available to everyone ... and no need to bake. Those who do not like to bother themselves too much with culinary concerns, you are welcome - this recipe is especially for you!
First option - with condensed milk
Ingredients:
- a jar of condensed milk (boiled)
- gentle plums. oil 150 gr.
- packing of corn sticks
Cooking Method:
We heat the oil and mix with condensed milk, and better beat with a mixer until fluffy foam. Pour the mixture into the corn sticks, mix everything thoroughly. We spread the sticks in a proper slide in foil and put them into the cold for impregnation and fixation for several hours. Then we get and carefully lay out the dish.
The second option - with iris
Ingredients:
- packing of corn sticks
- 400 gr. soft toffee
- 200 gr. butter
Cooking Method:
Melt toffee and butter, whisk them a little together. We pour a mixture of corn sticks and form a slide of the correct shape (you can just wrap in foil, just like in the first version, you can just on a flat plate). We remove the cake in the fridge. After 4 hours we get and try. Simple and tasty!
Recipe 4: “Anthill” cake with nuts
It's no secret that nuts are a universal product from the point of view of cooking. They are very “harmless” and do not spoil the taste of the dish, especially cakes. But add to it new flavors, so savory, playful and attractive! We assign them an important mission - to become the “heroes” of our next recipe.
Ingredients:
- one egg
- half a cup of sugar (sand)
- four spoons (table) of milk
- oil plums. 200 gr.
- three and a half cups of flour - boiled condensed milk jar
- More butter 300 gr. (on cream)
- walnuts 1 glass
Cooking Method:
1. Beat the egg with sand, gradually pouring in milk. We quench the soda, melt the oil and mix everything together. Fall asleep flour, make the dough. Then remove it in the freezer for half an hour.
2. While the dough hardens, mix the condensed milk with butter. Beat thoroughly.
3. We take out the dough and rub it on a coarse grater, dividing it into several parts (this is easier). Three right on the baking sheet. Level and send to the oven (preheated). Such chips will bake very quickly, so make sure not to burn.
4. Crushed chips are cooled and mixed with crushed (but not dusty) nuts. You can fry them a little beforehand. All this is filled with a cream base and laid out the correct slide. We remove the folded cake in the fridge, take out after 3-4 hours and eat. Enjoy your meal!
Anthill Cake - to the hostess on a note
- Before kneading the dough, be sure to sift the flour. This is done in order to enrich it with oxygen and, consequently, to make the dough more porous and more luxurious;
- While kneading dough, do not pour flour into liquid. It is better to do the opposite: pour it in a thin stream into the flour;
- The cake does not leave the pan? Then hold it over the steam for a couple of minutes or put it on a rag soaked in ice water;
- So that the “Anthill” does not fall apart before solidification, pack it in foil and only then put it in the cold;
- All components for the cake should be fresh. Before starting the preparation, remove all the ingredients from the refrigerator and let them “warm up” to room temperature, and only then proceed to the cooking.
