Dessert appeared long ago. It is believed that Pennsylvania is the birthplace of the cake, where this dessert was first prepared. In the first recipes for cooking used poppy, which resembled small ants. Form a dessert in the form of a hill, which makes it look like a real anthill.
“Anthill” classic cake with condensed milk - the basic principles of cooking
The main advantage of the cake is quick and easy preparation, which even the beginning hostess can handle. You can make a cake for a holiday or for family gatherings with a cup of tea.
Shortbread dough is made for dessert. To do this, use the flour of the highest grade, which must be sifted several times in order to saturate with oxygen. Add soft butter or margarine and other ingredients to it and knead elastic smooth dough. Put it in the fridge and start cooking butter cream from boiled condensed milk. It is worth noting that for this they take only high-quality butter, from the spread to prepare the cream will not work. Condensed milk can be purchased ready-made, or cook it yourself. To do this, take a pot with high sides. They put a metal can into it and fill it with cold water so that it covers it completely. Cook over low heat for two hours, adding water as necessary. The bank must be completely cooled. The contents are combined with soft oil and whipped, gradually increasing speed, until smooth.
The dough is twisted in small portions through a meat grinder, spreading on a baking sheet covered with baking paper. Bake for 20 minutes, cool and grind with tolkushki. The dough crumb is combined with the cream, mixed and spread on a dish in the form of a slide. The cake is sent in the cold.
Recipe 1. “Anthill” cake classic with condensed milk
Ingredients
Dough:
margarine or butter - 400 g;
baking powder - 10 g;
four eggs;
milk - 300 ml; flour / s - kg.
Cream:
oil plums. - 400 g;
walnuts - 150 g;
boiled condensed milk - 2 banks.
Method of preparation
Pre-remove the oil from the refrigerator. When it becomes soft, put it in a plate, beat the eggs. Beat until a homogeneous mixture is obtained. Pour in the milk, heated to a warm state. Continue to beat. Gradually add flour with baking powder and keep stirring until you make a thick dough. Send it in the fridge for an hour.
For the cream, combine the soft butter with the boiled condensed milk and beat with a mixer, gradually increasing the speed, until a smooth, even mass is obtained. Crumble the nuts and add to the cream. Stir.
Remove the dough from the fridge and place it on the deco, covered with parchment in the form of thin sausages. Heat oven to 180C. Put on an intermediate level in the oven and bake for a quarter of an hour. Cut the sausages in small pieces and add to the container with the cream. Stir. From the resulting mass, form a slide on the dish, tightly tamping it. Sprinkle the cake with crumb dough or chocolate chips.
Recipe 2. “Anthill” classic cake with condensed milk and peanuts
Ingredients
Dough
high-quality flour - half a kilogram;
baking powder - 10 g;
granulated sugar - 150 g;
salt - pinch;
sour cream - 150 ml;
margarine or plums. oil - 200 g
Cream:
Cognac - 20 ml;
boiled condensed milk - 400 g;
peanuts - glass;
oil plums. - a pack.
Method of preparation
Melt butter or margarine, cool to a warm state and pour into a bowl. Add sour cream and granulated sugar, salt. Stir. In small portions add flour with baking powder, after sifting it. Knead a soft, slightly crumbly dough. Divide it into four parts. Form a ball out of each one, place on a plate and send in the freezer for half an hour.
The dough will pass through a meat grinder, and put it on a baking sheet made of parchment. Bake at 180C until golden brown. Fry the peanuts in a dry frying pan and chop with a blender or rolling pin into a not-too-fine crumb. Put the soft oil in a bowl and whisk it lightly. Enter the boiled condensed milk in small portions, continuing to whisk until a homogeneous mass is obtained. At the end, add brandy.
Cool the dough and crush it with your hands or with a rolling pin into small pieces. Combine them with the cream and mix thoroughly. Put the resulting mass in the villa slides on the dish, compacting it with your hands. Sprinkle with chocolate chips and send for a couple of hours, and preferably at night in the fridge.
Recipe 3. “Anthill” cake classic with condensed milk and raisins
Ingredients
Table vinegar - 3 ml;
egg;
soda - 3 g;
sugar - half a glass;
flour - four stacks .;
margarine - pack;
sour cream - half stack.
Cream:
oil plums. - half a pack;
raisin light - glass;
condensed milk - can.
Method of preparation
Combine the egg with sugar in a deep bowl. Beat all with a mixer, increasing the speed gradually. Melt margarine over low heat and cool. Enter melted margarine into the egg mixture and stir. In the oil-egg mixture, add small amounts of soda, quenching it with vinegar and sifted flour. Knead the dough well and divide it into three parts. Send to the freezer for half an hour.
Remove the frozen dough and quickly rub it directly onto a baking sheet covered with baking paper in one layer. Heat oven to 180C. Put a baking tray in it and bake until golden brown. Take the cake out of the oven and cool right in the baking tray.
Combine the boiled condensed milk with soft butter and carefully rub it. Then with a mixer, gradually increasing the speed, whisk until smooth smooth. Put the raisins in a bowl, pour boiling water on it and steamed for a quarter of an hour. Then drain the water and dry the dried fruits on a paper towel and dry.
Smash the cake and put it in the pan. Add raisins here and mash everything with a tolkushka to a not very fine crumb state. Add cream, mix thoroughly. Put the resulting mass on a dish in the form of a slide, well tamping. From above you can decorate with chocolate chips or small crumbs.
Recipe 4. “Anthill” classic cake with condensed milk without baking
Ingredients
100 g of chocolate;
a bag of vanilla;
600 g of crumbly biscuits;
a glass of walnuts;
a pack of plums. oils;
2 cans of boiled condensed milk;
powdered sugar and coconut chips.
Method of preparation
Put the biscuits in a double plastic bag. The free end is tied with a thread and using a rolling pin, crush it into a not too fine crumb.
Oil take out their fridge. Put it in a container, add vanilla and boiled condensed milk and whisk with a blender, gradually increasing speed. Fry the walnut kernels in a dry frying pan, cool, chop and add to the cream. Beat lightly again. Add dough crumb to the cream, stir.
Spread the resulting mass on a plate in the shape of a slide, well tamping it. Sprinkle the cake with grated chocolate and coconut chips. Put in the fridge until cool.
Recipe 5. “Anthill” cake classic with condensed milk on kefir
Ingredients
Dough:
120 ml of kefir;
2 g of soda;
stack granulated sugar;
2 g of salt;
3 eggs;
100 grams of drained oil .;
5 stack high-quality flour.
Cream:
100 grams of drained oil .;
10 g of honey;
1 can of boiled condensed milk;
poppy.
Method of preparation
Combine kefir with eggs and granulated sugar. Beat with a mixer until smooth. Add soft butter, soda, salt and four cups of flour. Knead the dough. Continue to knead it, adding a little flour. Finish the dough through a meat grinder. Deco lay a baking paper and put the dough on it. Bake at 180C until golden brown. Cool to warm and crush.
Combine soft butter with boiled condensed milk and honey. Beat with a mixer, gradually increasing the speed, until a smooth cream is obtained. Combine it with crumb and mix thoroughly.
Put the resulting mass on a dish, tamping it up to make a slide. Decorate, richly sprinkled with poppy seed cake.
Option 6. Classic “Anthill” cake with condensed milk “under the snow”
Ingredients
a pack of plum oil .; 50 g of milk chocolate;
100 g of 20% sour cream;
bag thickener for cream;
1/2 stack white sugar;
200 ml of 30% cream;
4 g of soda;
can of condensed milk;
three stacks high-quality flour;
50 g poppy pastry.
Method of preparation
Combine half a pack of soft butter with soda, sour cream, sugar and flour. Grind everything up to the state of crumbs. Add poppy, stir. Cover the finished dough with foil and send to the refrigerator for half an hour.
Cover the baking sheet with baking paper. Twist the dough in a meat grinder and put on a baking sheet. Bake until golden brown. During baking, you can stir the dough once so that it will brown evenly.
Place the contents of the jar in a container, add half a pack of oil and beat with a mixer until smooth. Roast walnuts in a dry frying pan, cool and grind in a blender. Add the crumb to the cream and stir.
Cool the dough and crumble directly into the container with the cream. Stir and put on a dish in the shape of a hill, tightly tamping. Send for half an hour in the cold.
Pour the cream in a bowl, add a thickener and beat for a minute. Cover the entire cake with whipped cream. Peel off chocolate chips using a peeler. Decorate the cake with it and sprinkle with poppy seeds. Soak in the refrigerator for two hours.
“Anthill” classic cake with condensed milk
As a flavoring cream can add vanilla, lemon zest or brandy.
Grind the dough with a grater or grinder.
You can decorate a festive cake with mastic, making small ants, a blade of grass or twigs out of it.
For a change, you can add almonds, raisins, sunflower seeds, etc. to the cake.
