Classic Ant Hill Cake with Boiled Condensed Milk Cream
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
9
🍽️ Servings
10
Description
Classic Ant Hill Cake with Boiled Condensed Milk Cream
Ingredients
- Wheat Flour - 3½ cups
- Sugar - 1⅕ cups
- 20% Sour Cream - 7.1 oz
- Butter - 14.1 oz
- Salt - a pinch
- Sweetened Condensed Milk with Coffee - 1 can
- Activated Baking Soda - ½ teaspoon
- Poppy seed paste - 1.8 oz
- Chocolate - 3.5 oz
Step by Step guide
Step 1
Sift the flour.
Step 2
Add the butter (200 grams), sugar, salt, baking soda, sour cream to the flour and mix everything. Knead the dough.
Step 3
Pass the dough through a meat grinder, dividing it into pieces (about 10 cm long).
Step 4
Place the resulting pieces on a baking sheet lined with parchment paper (you can skip the meat grinder step and pinch small pieces of dough from a large ball and place them directly on the baking sheet). Bake at 356°F until golden brown. Remove the cookies from the oven as they turn golden to prevent burning.
Step 5
While the dough is baking, prepare the cream: in a bowl, place some melted butter (200 grams), add the boiled condensed milk. Whip until smooth.
Step 6
When all the cookies are ready, transfer them to a separate bowl and crush them with a pestle until they are fine crumbs. Not into powder.
Step 7
Pour the prepared cream into the crumbs. Mix everything thoroughly.
Step 8
Then shape the cake into a mound (in the shape of an ant hill) using your hands.
Step 9
Refrigerate the cake for at least 3 hours.
Step 10
If desired, decorate with grated chocolate and poppy seeds.
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