Classic Anthill Cake

Anthill cake is a classic recipe for the famous Soviet-era dessert. Who doesn’t remember the Anthill cake from childhood? His recipe was written down in a notebook by every housewife: shortbread dough, delicious sweet cream, most often based on condensed milk. We invite you to consider 10 of the most current recipes for this delicacy.

Classic recipe for Anthill cake with condensed milk

You should definitely try making this cake at home yourself from start to finish, without using store-bought cookies as a base. The cake will be fragrant and melt in your mouth. It is layered with a cream based on butter and regular white condensed milk.

1. 
   Anthill cake is easy to prepare according to the classic recipe at home. If desired, margarine can be replaced with butter, it will be healthier. Cut the margarine into large cubes and melt in 10-second bursts. in the microwave. Be careful not to overheat the margarine, otherwise it will shoot out of the bowl.
2. 
   Add sugar and vanillin to the margarine, stir everything thoroughly until the sugar crystals dissolve.
3. 
   Add sour cream at room temperature to the mixture and stir until smooth.
4. 
   Beat the eggs into the ingredients in a bowl and stir until combined.
5. 
   Pour soda into the mixture, which must first be quenched with vinegar. Stir everything again. When the surface of the dough is slightly covered with bubbles, begin to gradually add flour, previously sifted through a sieve.
6. 
   You should get a dense but elastic dough.
7. 
   Roll the dough into a ball, flatten it with your hand, wrap it in cling film and put it in the freezer for 30 minutes. This is done so that the dough cools faster and more evenly, and so that it is easy to work with.
8. 
   Cover a baking sheet with parchment paper. Remove the frozen dough from the freezer and tear it into small pieces the size of cherries. Place these pieces 1cm apart to prevent them from sticking together during baking.
9. 
   Bake in an oven preheated to 180 degrees for about 15 minutes, until the dough is slightly golden. Remove from the oven, place the cookies in a large bowl and let cool.
10. 
    To make the cream, melt the butter in pulses in the microwave or in a steam bath. It is advisable to take the oil with maximum fat content, it is the most delicious. Never use margarine or spread for cream.
11. 
    Mix melted butter with condensed milk. In this case, regular white condensed milk is used, not boiled.
12. 
    After the dough has cooled, break the dough balls into small pieces with your hands and pour them into a deep bowl. Pour all the cream into the same bowl and mix it with the shortbread crumbs.
13. 
    Transfer the mixture to a flat plate and manually shape it into a mound that resembles an anthill.
14. 
    Take the cake to a cool place to soak (keep in the refrigerator or on the balcony for about 5-6 hours).
15. 
    Anthill cake is ready! If desired, you can pour milk or white chocolate on top, or you can leave it without glaze.

Bon appetit!

No-bake Anthill recipe with cookies and condensed milk at home

When you don’t have the time or desire to fuss with dough, you can make Anthill using store-bought cookies. You will need any shortbread cookies without additives and a pronounced taste. The icing for the cake is prepared using kefir.

Cooking time: 30 min.

Servings: 6.

Ingredients:

For the cake:

• Cookies – 500 g;
• Walnuts – 150 g;
• Butter – 100 g;
• Boiled condensed milk – 500 g.

For the glaze:

• Milk – 50 ml;
• Cocoa powder – 2 tbsp. l.;
• Granulated sugar – 2 tbsp. l.;
• Butter – 60 g.

Cooking process:

1. Break the cookies with your hands into small pieces of 0.5-1 cm. Or you can put all the cookies in a tight bag and run a rolling pin over it several times.

2. Heat the walnuts in a frying pan, remove the brown husks, rubbing the nuts between your hands. Cut into medium-sized pieces with a knife and mix with the cookie pieces.

3. Remove the butter from the refrigerator in advance and leave it on the table for 1-1.5 hours to soften.If you are short on time, you can cut a piece of butter into small pieces and spread it on a wide plate, so it will melt faster.

4. Also remove boiled condensed milk from the refrigerator at least 1 hour before cooking, otherwise the butter in the cream may form lumps due to the temperature difference.

5. Beat butter and condensed milk with a mixer until smooth. Add to the cookie and nut mixture and mix everything very well with a spoon so that the cream is evenly distributed.

6. Place the resulting mass on a dish and form it into a mound in the shape of an anthill with your hands.

7. For the glaze, pour milk into a saucepan, add cocoa, granulated sugar, add butter and stir. Heat the mixture over low heat, stirring constantly, until the butter and sugar grains dissolve.

8. Refrigerate this glaze for 15-20 minutes, and then pour it over the already formed cake. Sprinkle coconut or poppy seeds evenly on top.

9. Refrigerate the finished cake for 11-12 hours so that it soaks and the cream hardens.

Bon appetit!

Recipe for Soviet-era Anthill with boiled condensed milk

You'll have to tinker a little with the dough here, but it's worth it. You will get crispy cookies due to the absence of eggs in the dough. It can be molded by hand, or it can be twisted through a meat grinder.

Cooking time: 1 hour 30 minutes.

Servings: 8.

Ingredients:

• Wheat flour – 460 g;
• Granulated sugar – 110 g;
• Sour cream – 160 g;
• Butter – 400 g;
• Baking powder – 1.5 tsp;
• Boiled condensed milk – 1 can;
• Milk or black chocolate – 45 g.

Cooking process:

1. Remove the butter from the refrigerator in advance so that it reaches room temperature and softens. Butter cannot be replaced with spread or margarine, and it is also undesirable to buy a product with a fat content below 82.5%.The fattest butter will produce the most delicious dough with a creamy aftertaste.

2. In a separate bowl, combine 200 g of melted and cooled butter (the rest will be left for the cream) and sugar. Stir vigorously with a fork until the sugar combines with the butter. There is no need to wait for sugar to dissolve; it cannot dissolve in fats.

3. Add rich sour cream to the products and stir until smooth.

4. Sift flour and baking powder into another bowl and mix them.

5. Add the flour mixture little by little to the butter mixture to form a soft, pliable dough. Wrap it in a bag or cling film, press it into a flat cake with your hand and leave to cool in the refrigerator for 1 hour.

6. Scroll the dough through a meat grinder, tearing off pieces the size of a small apple.

7. Spread the rolled dough evenly on a baking sheet lined with baking parchment. Set the oven to preheat to 180 degrees. Bake cookies for about 20 minutes until golden brown.

8. Cool the cookies and break them into small pieces with your hands.

9. Combine soft butter (200 g) with boiled condensed milk and beat until smooth with a mixer.

10. Pour cookie pieces into the cream, stir so that the cream is evenly distributed throughout the mass.

11. Place the mixture of cookies and cream on a plate and form it into a mound.

12. Using a fine grater, grate the chocolate from the refrigerator directly onto the cake.

Bon appetit!

Delicious Anthill cake without condensed milk

Not everyone likes a rich cream based on a whole stick of butter and condensed milk, so we offer an option for preparing Anthill with chocolate custard in milk.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Wheat flour – 170 g;
• Butter 82.5% - 110 g;
• Sour cream – 110 g;
• Granulated sugar – 60 g;
• Soda – 0.25 tsp;
• Salt – 0.3 tsp.

For cream:

• Milk 3.2% - 300 ml;
• Granulated sugar – 110 g;
• Butter 82.5% - 70 g;
• Cocoa powder – 1 tbsp. l.;
• Corn starch – 1 tbsp. l.

Cooking process:

1. Sift flour into a deep bowl. Add salt, soda (no need to extinguish it with anything), granulated sugar, mix.

2. Cut the cold butter into cubes into the mixture. Chop the mixture into fine crumbs using a food processor or a knife.

3. Add sour cream, stir. Gather the dough into a tight ball and wrap in a plastic bag. Place the dough in the freezer, flattening it by hand, for 20 minutes.

4. Line a baking sheet with a baking mat or parchment. Preheat the oven to 180 degrees.

5. Rub the dough onto a coarse grater and distribute evenly over the baking sheet.

6. Bake the dough for about 20 minutes. until golden brown.

7. Pour milk into a saucepan with a thick bottom and walls, add corn starch, sugar, cocoa powder. Beat with a mixer or whisk to prevent lumps from appearing. Corn starch can be replaced with potato starch, but this may cause an off-flavor.

8. Place the saucepan over low heat and cook until boiling, stirring constantly. After boiling, cook for about 30 seconds. Remove the mixture from the heat and add the butter, stir.

9. Pour cookie crumbs, broken by hand, into the cream and mix thoroughly.

10. Place the mixture on a plate in a low mound and refrigerate for 3-4 hours.

11. Serve Anthill cut into pieces with hot tea or coffee.

Bon appetit!

Recipe for sand anthill through a meat grinder

If you have a meat grinder at home, you can roll the cake dough through a wire rack with large holes.In this case, when baking, you will get thin strips of shortcrust pastry that will bake quickly. The cake is poured with melted chocolate.

Cooking time: 1 hour.

Servings: 10.

Ingredients:

• Wheat flour – 4 cups;
• Butter – 1 pack + half a pack for cream;
• Sour cream 20% fat – 0.5 cups;
• Sugar – 0.5 cups;
• Boiled condensed milk – 1 can;
• Soda – 0.5 tsp;
• Milk chocolate – 1 bar;
• Sesame – 1 pack.

Cooking process:

1. Melt the butter in the microwave in pulses of 10 seconds. Add granulated sugar to it.

2. Mix soda with sour cream in a bowl.

3. Combine the butter and sour cream mixtures, add sifted flour in portions. Knead the dough with your hands and form it into a ball.

4. Place a grid with large holes on the meat grinder and scroll through the dough. Periodically cut the dough from the meat grinder with a knife so that you get ribbons about 3 cm long.

5. Line a baking sheet with parchment paper and place shortbread cookies on it.

6. Preheat the oven to 200 degrees. Place the pan with the dough in the oven for 20 minutes. and bake the dough until golden brown.

7. Cool the cookies and break them into small crumbs with your hands.

8. Place condensed milk in a bowl, add half a stick of softened butter and beat with a mixer until combined.

9. Add cookie pieces to the cream and mix. Place a mound of the mixture on a plate. Place in the refrigerator.

10. Melt the chocolate in a water bath, but be careful not to let any water get into it, otherwise the chocolate will curdle. Pour melted chocolate over the Anthill and sprinkle with sesame seeds.

Bon appetit!

Homemade Anthill cake made from corn sticks

The taste of corn stick cake, familiar from childhood, will not leave anyone indifferent. The anthill cooks quickly and is eaten just as quickly.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Corn sticks – 130 g;
• Butter – 100 g;
• Boiled condensed milk – 150 g;
• Peanuts or walnuts – 60 g.

Cooking process:

1. Using a sharp knife, cut most of the sticks into small rings, leaving the rest in the same form as they were.

2. Heat the peanuts or walnuts in a frying pan and rub them between your fingers to remove the thin brown husks.

3. Cut the nuts into small pieces using a knife or put them in a thick plastic bag and beat with a kitchen hammer (do not get carried away too much, otherwise the nuts will turn into small crumbs). Or you can roll a heavy rolling pin over the bag for the same purpose. Add nuts to the sticks.

4. Melt the butter in a water bath or in short bursts in the microwave. Under no circumstances should you replace butter with spread, much less margarine.

5. Add boiled condensed milk to the butter and beat with a mixer or blender until a smooth, homogeneous emulsion.

6. Place corn sticks in a deep bowl, pour cream on them. Mix the mixture thoroughly until all the sticks are covered with cream.

7. Place the mixture in a baking dish, previously lined with cling film.

8. Place in the refrigerator for 3-4 hours or overnight to harden.9. Cut the Anthill into portions and serve with cold milk or hot cocoa.

Bon appetit!

Delicious recipe for Anthill with sour cream

For those who are tired of heavy and sweet cream with condensed milk and butter, there is a recipe for Anthill with sour cream.Its slight sourness balances the sweetness of the dough.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Butter – 200 g;
• Flour – 3 cups;
• Sugar – 130 g;
• Sour cream – 130 g;
• Baking powder – 15 g.

For cream:

• Fat sour cream – 750 g;
• Sugar – 300 g;
• Cocoa powder – 3 tbsp. l.

Cooking process:

1. Keep the butter for about 1 hour at room temperature. Mix butter, granulated sugar and sour cream, beat with a mixer.

2. Sift the flour, add baking powder and mix.

3. Add in portions, add all the flour to the butter mixture. Knead a plastic dough, roll it into a ball, flatten it, wrap it in cling film and put it in the freezer for 20 minutes.

4. Twist the chilled dough through a meat grinder and place it in an even layer on a parchment-lined baking sheet.

5. Bake in a preheated oven at 200 degrees for about 15-20 minutes, until the dough turns golden.

6. Cool the cookies and break them into small pieces up to 0.5 cm in diameter.

7. For the cream, combine sour cream with sugar and let the mixture stand for 15 minutes. until the sugar dissolves.

8. Add cocoa powder to the mixture and beat everything with a mixer.

9. Add pieces of cookies into the cream and mix.

10. Place the mixture onto a plate in a heap and place in the refrigerator for 2-3 hours.

Bon appetit!

Fragrant cake Anthill with nuts

You can add various additives to the Anthill cake. Here the cream is enriched with honey, and nuts and raisins are also added. The cake has an unusual taste, and the nuts crunch pleasantly in your mouth.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

For the test:

• Chicken eggs – 3 pcs.;
• Wheat flour – 20 tbsp. l.;
• Granulated sugar – 1 cup;
• Milk – 6 tbsp. l.;
• Melted butter – 5-6 tbsp. l.;
• Soda slaked with vinegar - 1 tsp.

For cream:

• Butter – 120 g;
• Boiled condensed milk – 1 can;
• Liquid honey – 6 tbsp. l.;
• Nuts – 0.5 cups;
• Raisins – 0.5 cups.

Cooking process:

1. Mix eggs with sugar and beat them until a good strong foam.

2. Pour milk and melted butter into the egg mixture, stir until smooth.

3. Quench the soda with vinegar and pour into the mixture.

4. Gradually add sifted flour in portions. Knead the dough well. Tear the dough into many small pieces with your hands and place on a cutting board.

5. Place the dough pieces in the freezer for about 1 hour.

6. Cover a baking sheet with parchment or a baking mat, preheat the oven to 180 degrees.

7. Take 1 piece of dough out of the freezer, grate it on a coarse grater and place evenly large chips on a baking sheet. Do the same with all the other pieces of dough.

8. Bake the dough in the oven for about 7-10 minutes. until golden brown.

9. Cool the finished cookies slightly and, while still warm, break them into coarse crumbs.

10. Melt the butter in a saucepan, add boiled condensed milk and continue heating.

11. Pour honey into the mixture and stir constantly so as not to burn (do not bring to a boil). Cook for about 30 seconds. on low heat.

12. Fry the nuts in a frying pan and chop coarsely with a knife.

13. Pour boiling water over the raisins, stir and let stand for about 1 minute, rinse with cold water and squeeze.

14. Mix raisins, nuts and shortbread crumbs. Add the cream and with wet hands mix the entire mixture thoroughly so that the cream is evenly distributed.

15. With wet hands, form a mound from the mixture on a plate.

16. Place in a cool place to harden and soak for 4-5 hours or overnight.

Bon appetit!

Step-by-step recipe for classic Anthill with honey

A very unusual cake: here the dough is not baked in the oven, but fried in a frying pan; no sugar is added to it. Everything is flavored with a honey-based cream sauce.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Chicken eggs – 2 pcs.;
• Water – 200 ml;
• Soda – 1 incomplete tsp;
• Wheat flour - how much dough will take;
• Honey – 1 glass;
• Sugar – 0.5 cups;
• Vegetable oil - for frying.

Cooking process:

1. Dissolve salt in a glass of water, beat in eggs, stir.

2. Add a few glasses of sifted flour to get a stiff dough, like for dumplings or dumplings.

3. Tear off a small piece of dough and roll it out very thin.

4. Cut the rolled out dough into squares.

5. Fry the dough squares by pouring a lot of odorless vegetable oil into the pan. The pan should be cast iron, heavy and deep.

6. Remove the squares from the pan with a slotted spoon or fork and place them on paper towels to absorb any remaining fat.

7. Pour honey into a saucepan and add granulated sugar. Place the saucepan over low heat and melt the mixture until the sugar dissolves. When the mixture begins to boil, remove the pan from the heat.

8. Place the dough pieces into a deep bowl and pour honey sauce over them.

9. Mix everything thoroughly so that each cookie is covered with a layer of sauce.

10. Place in a heap on a flat dish, let cool and cut into pieces.

Bon appetit!

Tender Anthill with custard

The Anthill cake, soaked in custard, is not so crispy, but more tender, and has a pleasant creamy aftertaste.

Cooking time: 1 hour 20 minutes.

Servings: 7.

Ingredients:

For the test:

• Sugar - 0.5 cups;
• Fat sour cream - 0.5 cups;
• Butter from 72.5% - 240 g;
• Soda slaked with vinegar - 0.5 tsp;
• Wheat flour - 4 cups;
• Vanilla sugar – 10 g.

For cream:

• Fat milk - 1 l;
• Granulated sugar - 2 cups;
• Vanilla sugar - 1 sachet;
• Chicken eggs - 4 pcs.;
• Wheat flour - 6 tbsp. l.;
• Butter – 280 g.

Cooking process:

1. Cover a baking sheet with a baking mat or parchment. Preheat the oven to 190 degrees.

2. Mix butter, melted in the microwave, regular and vanilla sugar, sour cream and soda, quenched with vinegar. Stir until combined.

3. Sift the flour and add to the liquid mixture in portions. Knead the plastic dough and divide it into several parts.

4. Form a couple of balls from the dough, place them on a plate and place in the freezer for 20 minutes.

5. Grate the dough on a coarse grater and spread in an even layer on a baking sheet.

6. Bake at the indicated temperature for about 15 minutes. until golden brown and golden brown, remove and cool. Break the dough into small pieces with your hands.

7. For the cream, mix milk, 1.5 cups of sugar and vanilla sugar. Pour into a saucepan with a thick bottom and walls and place on low heat.

8. Separately, beat eggs, 0.5 cups of sugar. Add flour to the mixture and beat again.

9. When the milk begins to boil, add the egg mixture into it in a thin stream, stirring constantly. Cook, stirring, until the cream becomes thick. If lumps appear, they can be broken through with a blender.

10. Cool the cream until warm and add butter to it, stir.

11. Pour the cream into the sand crumbs. Stir well.

12. Place the sweet mass in a heap on a platter or cutting board and put it in the refrigerator to set for 4 hours.

Bon appetit!