Ant Hill Cake with Buttercream
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Ant Hill Cake with Buttercream
Ingredients
- Wheat Flour - 4 cups
- Sour Cream - 3 tablespoons
- Baking Powder - 0.3 oz
- Vanillin - 0.1 oz
- Butter - 3.5 oz
- Sweetened Condensed Milk with Coffee - 1 can
Step by Step guide
Step 1
Sift the flour and mix part of it with the baking powder (about half).
Step 2
Melt the butter and pour it into a large clean bowl.
Step 3
Add the sour cream, vanillin, and mix well.
Step 4
Gradually add the flour to knead the dough (first introduce the flour with baking powder, then slowly add the remaining flour).
Step 5
Shape the dough into a ball and refrigerate for 30–40 minutes.
Step 6
Pass the chilled dough through a meat grinder (the dough can also be grated on a coarse grater; in this case, it is better to place it in the freezer instead of the refrigerator to make grating easier. Alternatively, the dough can be torn by hand into small balls).
Step 7
Spread the ground or grated dough on a baking sheet (no need to grease it).
Step 8
Bake at 356°F for 25–30 minutes until golden brown.
Step 9
Allow the baked shortcrust pastry to cool slightly and crumble it (you can break it by hand or crush it with a pestle).
Step 10
For the cream, beat the softened butter with a mixer until fluffy (1–3 minutes). Gradually add the sweetened condensed milk, one tablespoon at a time. Beat the cream well until smooth.
Step 11
Incorporate the cream into the crumbled cake in small portions. Place it on a dish or a wide plate in a mound. Refrigerate for several hours (preferably overnight) to allow it to soak.
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