» you will learn how to cook the simplest and most delicious cake "Anthill". Culinary expert Alla Kovalchuk will reveal all the secrets of its preparation, and also share a recipe for aromatic Chess cookies.

In this episode of the show “Everything will be delicious!” will teach you how to cook the most popular and most delicious cake from our mothers and grandmothers. 30 minutes, 5 simple ingredients - and on your table there is an airy-crispy cake “Anthill” soaked in delicate cream made from boiled condensed milk!

You will no longer have to renovate your kitchen because of condensed milk that exploded. And stop wasting money on dry and burnt cakes in stores. After all, today you will find a unique master class from the country's favorite Alla Kovalchuk. This has never happened in any culinary show in the country. Three types of shortcrust pastry at once. Crumbly and tender - for a fantastically tasty “Anthill”. And also aromatic nutty and rich chocolate without a gram of cocoa - for the original chess cookies.

Watch the show “Everything will be delicious!” and you will find out: how to knead shortbread dough so that it is amazingly crumbly? What can I do to prevent the cake from falling apart into crumbs when slicing? And how to shape the cake so that it hardens three times faster than usual?

Everything will be delicious. Broadcast from 09/26/15 Anthill Cake. Watch online

Cake "Anthill"

Ingredients:
flour - 400 g
butter (82.5%) - 300 g
eggs - 1 pc.
mineral water (carbonated) - 60 ml
powdered sugar - 100 g
starch - 20 g
salt - 1.5 g
condensed milk - 370 g (1 can)
dark chocolate (72%) - 50 g
poppy seed - 20 g

Preparation:

Boil condensed milk. Mix 200 grams of butter at room temperature with powdered sugar, add the yolk and sparkling water.

Mix flour with salt and starch - add to butter. Knead the dough. Make a ball out of it and cut it into 4 parts. Make a sausage out of each one. Wrap each of them in cling film and place in the refrigerator for 30 minutes. Then pass the dough through a meat grinder.

Place the dough in 1 layer on a baking sheet lined with parchment. Bake for 15 minutes. at a temperature of 200°C. Cool.

For the cream, beat 100 grams of butter at room temperature with boiled condensed milk until smooth. Crumble the prepared base into the cream and mix.

Shape the cake into an anthill shape and wrap it tightly in cling film. Place the cake in the refrigerator for 1 hour. Sprinkle the frozen cake with grated chocolate and poppy seeds.

Homemade condensed milk

Ingredients:
Milk3.2% -1l
sugar-600g
baking soda on the tip of a teaspoon

Preparation:

In a thick-walled bowl over medium heat, bring the milk to a boil, add sugar and soda and mix thoroughly with a whisk. Reduce the heat to low and cook the condensed milk for 2 hours, stirring with a whisk every 2-3 minutes. The mixture should have reduced by almost 3 times and become pale brown. Once cool, pour into a glass jar and store in the refrigerator.

Chess cookies

Ingredients:
flour - 300 g
butter (82.5%) - 200 g
eggs - 1 pc.
mineral water (carbonated) - 45 ml
powdered sugar - 100 g
starch - 20 g
salt - 1.5 g
chocolate (72%) - 80 g
walnuts - 50 g

Preparation:

Roast the walnuts and then grind them in a blender. Grate the chocolate using a garlic grater.

Knead the dough as for “Anthill” and divide it into 2 parts. Add nut crumbs to one part, chocolate to the other. Knead each type of dough and divide in half. Wrap each piece in cling film and place in the refrigerator for 30 minutes.

From one chocolate and one nut piece of dough, make rectangles measuring 9x15 cm and 1 cm thick. Cut them into 9 bars 1 cm wide. From the resulting pieces, form 2 cookie bases, coating the bars with egg white. Each should contain 9 blocks, laid in a checkerboard pattern.

Roll out the remaining two colored pieces of dough into a rectangular layer measuring 12x15 cm and 0.5 cm thick. Brush it with egg white.

Wrap the formed chess bars in layers of dough and then in cling film.

Place in the freezer for 15 minutes. Cut the frozen bars crosswise into pieces 1 cm thick.

Place the cookies on a baking sheet lined with parchment and bake for 15-20 minutes at 180°C.

Layered cake with cherries - “Monastery Hut” - will rightfully become your favorite signature dish of the summer season if you learn how to cook it correctly with Alla Kovalchuk. It only takes one hour to bake, but the result will exceed all expectations. Crispy puff pastry tubes in which fresh cherries are wrapped, piled up and smeared with sour cream - these are the main components of this culinary delight. You no longer have to buy store-bought “Monastery Izba” - this homemade delicacy is easy to prepare yourself. Cooking time: approximately 60 minutes + 10 hours for soaking. The cake is a layer type of pastry.

Ingredients

  1. Flour – 400 grams.
  2. Full-fat sour cream (25–30%) – 250 grams.
  3. A packet of vanilla sugar.
  1. Sugar – 300 grams.
  2. Cherry – 1 kilogram.
  3. Potato starch – 50–60 grams.
  4. Cold water – 50 milliliters.
  5. 50 milliliters each of cherry liqueur and juice.

For the cream you will need:

  1. Sour cream is the fattest - 600 milliliters.
  2. 200 grams of powdered sugar.
  3. A pack (200 grams) of butter.
  4. Lemon juice – 2 tablespoons.

Cooking process

  1. Chop the soft butter with a knife along with the flour.
  2. Then use your fingertips to form the dough into crumbs.
  3. Add a portion of sour cream one tablespoon at a time.
  4. Add a packet of vanilla sugar.
  5. Stir the dough until it forms a homogeneous lump and wrap in a bag and cling film. Place in the refrigerator for half an hour.

  1. Using gauze, place the sour cream on a sieve to drain away any unnecessary moisture in the cream.
  2. Beat the strained sour cream with powder at low mixer speed.
  3. Add in pieces a stick of butter, previously melted at room temperature.
  4. Add lemon juice. Place the cream in the cold for half an hour.
  1. Wash the cherries, dry them and remove the pits.
  2. Boil them with sugar for 6-7 minutes after boiling.
  3. Add starch mixed with water and cook for another 2 minutes.
  4. Strain the juice. Use the remaining cherries as a filling for the straws.

Start forming tubes:

  1. Roll out the dough into long (20 centimeters) rectangular strips.
  2. Place cherries in the center of each, lengthwise.
  3. Pinch the loose ends at the top.
  4. Place the cherry tubes on a baking sheet lined with parchment, pinched end up, and make 10 punctures with a toothpick on each piece.
  5. Place in the oven and bake for 15–20 minutes at medium temperature.

When the tubes have cooled completely, you can assemble the cake:

  1. Immediately place the preparations on the festive dish.
  2. Pour the first layer of tubes with cherry juice mixed with liqueur and coat with cream.
  3. Lay out each next layer so that a pyramid shape is formed.
  4. After a new layer, pour liqueur over the workpieces and coat with cream.
  5. Coat the formed “hut” with cream on all sides and place in the refrigerator overnight.

Want something interesting?

The finished cake can be sprinkled with grated chocolate on top, decorated with mint sprigs and, of course, fresh or cocktail cherries.

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November 28, 2013 Shortbread dough combined with sour cream and canned cherries makes the Monastic Izba cake very tasty. Its recipe, described in detail, is easy to understand even for a novice cook. This cake is most often prepared with frozen cherries, but you can also use fresh ones.


In many recipes for the Monastyrskaya Izba cake, the proportions of ingredients for the dough practically do not change. And there are three types of cream: fat sour cream whipped with sugar, butter custard and butter cream with condensed milk. In the first two cases, the cake is well soaked, softens and settles somewhat, losing


Everything will be delicious: Alla Kovalchuk Monastic hut cake, which we have loved since childhood. But then my grandmother prepared it for us, and now we are forced to buy it in stores. To correct this situation, culinary expert of the show Everything Will Be Delicious Alla Kovalchuk will teach you how to cook the legendary dessert in just

Anthill is perhaps one of the easiest cakes to make. Therefore, it is baked when time is short, but guests and relatives demand delicious homemade baked goods. From the simplest ingredients - flour, butter, eggs, sugar and chocolate - you get a delicious porous Anthill cake, generously strewn with chocolate and poppy seeds, soaked in condensed milk cream. Children simply adore it for its rich taste and interesting design. Cooking time – no more than 60 minutes. Refers to shortbread baked goods.

  1. Flour – 400 grams.
  2. One large egg.
  3. Carbonated mineral water – 60 milliliters.
  4. Butter – one 200 gram pack.
  5. Starch (potato or corn) – 20 grams.
  6. Powdered sugar – 120 grams.
  7. Salt – one pinch.
  8. A can of condensed milk – 370 grams.
  9. Dark dark chocolate - half a bar.
  10. Poppy – 3 teaspoons.

Cooking process

First prepare the dough:

  1. Cook the condensed milk over low heat for 2 hours. Leave it until completely cooled in cold water, which must be changed several times.
  2. Let the butter melt, chop it and beat it with powdered sugar and one egg.
  3. Add soda and beat again.
  4. Prepare the dry part of the dough: mix sifted flour, salt and starch.
  5. Combine the dry ingredients with the butter mixture and knead the dough with your hands. The result should be a dense, shiny and elastic mass. It should roll out well and not stick to your hands.
  6. Divide the resulting thick mass into 4 equal parts. Roll each of them into a long sausage.
  7. Wrap the sausages in plastic and refrigerate for half an hour. To make the base easier to prepare, you can freeze it in the freezer for 15-20 minutes.

Let's begin to form the basis:

  1. Pass each of the sausages through a meat grinder when the dough is sufficiently frozen and dense.
  2. Line a large baking sheet with parchment and grease it with oil.
  3. Place the rolled dough in one layer and bake for 15 minutes (temperature at least 200 degrees). You should remove the cake when the surface of the dough becomes slightly golden.

Make the cream:

  1. Keep the butter at room temperature, beat together with the cooled boiled condensed milk.
  2. Crumble the resulting mixture into the cream. You can walk over it with a rolling pin or simply rub it between your palms.
  3. Mix thoroughly with a spoon to form a homogeneous lump. The mass turns out to be quite thick, so you need to add the crumbs into the cream a little at a time, stirring constantly.

Forming an “Anthill”:

  1. Take a hemispherical bowl. Line the inside with film.
  2. Transfer the mixture to a bowl. Level the surface and press lightly with your hands.
  3. Refrigerate for half an hour to an hour.
  4. Take out the cake, turn it over onto a plate, remove the film.
  5. Grate the chocolate on a coarse grater and mix with dry poppy seeds.
  6. Sprinkle this mixture over the top and sides of the cake.
  7. As a decoration, you can safely use dried nuts: walnuts, peanuts or cashews, as well as coconut or almond flakes.

National culinary specialist Alla Kovalchuk told how to prepare an airy-crispy cake “Anthill” soaked in a delicate cream from boiled condensed milk.

Preparation

Boil condensed milk. Mix butter at room temperature with powdered sugar, add yolk and sparkling water.

Mix flour with salt and starch - add to butter. Knead the dough. Make a ball out of it and cut it into 4 parts. Make a sausage out of each one. Wrap each of them in cling film and place in the refrigerator for 30 minutes. Then pass the dough through a meat grinder.

Place the dough in 1 layer on a baking sheet lined with parchment. Bake for 15 minutes. at a temperature of 200°C. Cool.

For the cream, beat butter at room temperature with boiled condensed milk until smooth. Crumble the prepared base into the cream and mix.

Shape the cake into an anthill shape and wrap it tightly in cling film. Place the cake in the refrigerator for 30 minutes. Sprinkle the frozen cake with grated chocolate and poppy seeds.