How to bake an anthill recipe. How to cook a delicious anthill. Anthill cake is the simplest recipe. Anthill Cake

The classic recipe for Anthill cake appeared in 1970 and has retained its popularity in our time. The dessert is simple to prepare, but looks very impressive, so it is served both at family tea parties and on the holiday table.

Even a novice cook can handle preparing this delicacy. It is important to consider that the cake needs several hours to soak, so you need to make it in the evening.

Required components:

400 g butter;
2 eggs;
150 ml fat milk;
10 g baking powder;
0.5 kg of premium flour;
360 g boiled condensed milk.

Procedure.

The butter is allowed to melt on the table, then 200 g is mixed with eggs, rubbing with a spoon.
Add milk and mix well.
Sift the mixture of flour and baking powder.
Knead the dough. It should turn out soft and pliable.
The base is cut into 4 pieces for convenience, packaged and placed in the freezer for 20 minutes.
The hardened dough is coarsely chopped into pieces on a grater and thinly laid out on a baking sheet with parchment.
The dough is baked at 180°C for approximately 17 minutes (until lightly golden).
Prepare the rest of the dough in the same way.
Beat the remaining 200 g of butter until fluffy with a mixer, then add condensed milk and stir again until smooth.
When the dough has cooled, it is broken into smaller pieces and dipped into the cream.
A mound is formed from the sweet mass on a platter.
The finished “Anthill” with condensed milk is placed overnight on the middle shelf of the refrigerator for soaking.

The Soviet-era “Anthill” recipe will bring many back to childhood: this is exactly the dessert our mothers and grandmothers prepared.

Grocery list:

200 g sour cream;
400 g butter;
100 g sugar;
550 g sifted flour;
3 g each of soda, vanilla sugar and salt;
1 can of condensed milk;
40 g dry poppy seeds.

Sequencing.

Beat half of the prepared butter with sugar, salt and sour cream.
Add flour and soda.
Knead a homogeneous dough, wrap it in cling film and put it in the refrigerator for 1 hour.
The cooled mass is scrolled through a meat grinder. The dough emerging from the lattice is periodically cut with a knife so that the sticks are no longer than 12 cm.
Cover the baking sheet with paper and place the rolled dough on it in heaps.
The pieces are baked for 15–20 minutes at 190°C.
Condensed milk is boiled for 2 hours, constantly monitoring the water level so that the can does not explode.
Beat warm condensed milk with the remaining butter and vanilla sugar.
Golden pieces of dough are covered with cream and placed in a heap on a flat plate.
To imitate a real anthill, the cake is sprinkled with poppy seeds.
Before serving, the treat is kept in a cool place for 6 hours.

"Anthill" from margarine

The calorie content of the cake according to this recipe is lower than that prepared in the classical way, since the composition does not contain sour cream and butter. Anthill made from margarine is moderately sweet and not too greasy.

You will need:

margarine - 250 g;
flour - 650 g;
granulated sugar - 80 g;
boiled condensed milk - 360 g;
eggs - 2 pcs.;
soda quenched with vinegar - 2 g.

Cooking steps.

Margarine is melted in the microwave.
Add sugar and eggs, beat with a whisk.
Flour is sifted into the total mass.
Add slaked soda.
Knead the dough so that it is dense, but not too stiff (softer than dumplings).
The dough is placed in the refrigerator, and when it hardens, it is ground in a meat grinder.
The resulting sticks are placed on a baking sheet with parchment in one layer and baked for about 20 minutes at 180°C.
The browned dough is separated into separate pieces.
The preparations are mixed with condensed milk, placed like an anthill and taken to the refrigerator for a couple of hours.

How to make dessert from cookies

The most delicious “Anthill” is made from shortbread cookies with the aroma of baked milk.

Compound:

60 g heavy cream;
170 g sweet butter;
350 g cookies;
360 g boiled condensed milk;
30 g dark chocolate;
50 g hazelnuts.

Cooking technology.

Grind the cookies in a food processor on low until you get coarse crumbs.
Soft butter is cut and mixed with condensed milk.
Cream is added to the cream.
Use a coffee grinder to grind nuts and chocolate. Add to cookie crumbs.
The dry mass is mixed with the cream.
The finished composition is laid out on a pie plate in the shape of an anthill. It is more convenient to do this with your hands moistened with water.
Before serving, the “Anthill” of cookies should stand in a cold place for at least 2 hours.

Sour cream cake “Anthill”

The cake, both the dough and the cream of which are prepared with sour cream, turns out tender and very tasty.

Required:

100 g butter;
200 g margarine for baking;
600 g medium-fat sour cream;
150 g sugar;
0.55 kg flour;
200 g boiled condensed milk;
2 g salt;
2 g soda.

Step by step recipe.

Margarine is softened at room temperature, ground with flour and 70 g of sugar.
Add 200 g of sour cream, salt and soda.
Knead the dough.
The cooled mass is scrolled through a meat grinder.
The sticks are baked for 20 minutes at 190°C.
Using a mixer, beat the remaining sugar, butter, and condensed milk.
Add 400 g of sour cream, beat for another minute.
After the dough has cooled, it is divided into middle parts and mixed with cream.
Form a sweet mound on a platter and put it away to soak in a cool place overnight or for 6 hours.

No-bake corn pops treat

This Anthill recipe will help you out if you need to quickly prepare a treat from simple ingredients.

You will need:

200 g corn sticks;
200 g sweet butter;
500 g regular toffees.

Cooking stages.

The toffees are removed from their wrappers, placed in a saucepan or small saucepan and placed on low heat. The mass is constantly stirred.
When the toffees are completely melted, they are removed from the heat and mixed with corn sticks. It is more convenient to do this with a wide spatula.
The slightly cooled mass is gradually taken by hand and placed on a plate in the manner of an anthill.

Tip: to make the treat look more impressive, you can dip each stick in hot cream and place it on the dish one by one.

With dried fruits

An unusual “Anthill” with dried apricots and raisins is a tasty and healthy dessert for family and friendly tea parties.

Compound:

3 eggs;
160 g granulated sugar;
100 ml milk;
200 g butter;
4 g of soda quenched with vinegar;
350 g flour;
360 g boiled condensed milk;
100 g honey;
150 g dried apricots;
150 g raisins.

Progress.

Eggs are ground with sugar.
Pour in milk and 100 g of melted butter.
Add flour in parts, stirring continuously.
Add soda and stir well again.
Make the dough, form several balls out of it, sprinkle them with flour and put them in the freezer for 1 hour.
The frozen dough is crushed on a coarse grater.
The resulting chips are baked in portions and laid out in a thin layer on a baking sheet covered with baking paper. Cook at 170°C for 7–8 minutes.
The hot dough is broken into smaller pieces with a spatula.
The remaining 100 g of butter is melted in a water bath. Add condensed milk and honey and continue heating until hot.
Dried fruits are washed and finely chopped.
The browned dough is mixed with dried apricots and raisins and filled with cooled cream.
Stir the mixture with wet hands, then place it in a heap on a plate.
The finished dessert is infused in the refrigerator for 2 hours.

With boiled condensed milk and walnuts

This recipe does not involve freezing the dough, grinding it in a meat grinder and adding butter to condensed milk, so the cake is prepared quickly and turns out healthier.

Grocery list:

250 g margarine;
480 g flour;
250 g thick sour cream;
5 g soda;
1 can of boiled condensed milk;
15 walnuts.

Recipe step by step.

Margarine is melted in the microwave. Pour it into the sifted flour. Grind with a spoon.
Add sour cream and soda, stir with hands until smooth.
The nuts are peeled, the kernels are lightly fried in a dry frying pan, then pounded with a mortar.
Form small cakes from the dough and bake them at 180 degrees for 15 minutes on one side and 5 minutes on the other.

Compound:

0.55 kg of sifted flour;
180 g margarine for baking;
200 g butter;
200 g sour cream;
2 eggs;
1 can of condensed milk;
60 g dark chocolate;
3 g of slaked soda.

Step by step recipe.

Beat eggs with sugar, then add sour cream and melted margarine.
Gradually add flour and knead the dough.
The cooled mass is ground in a meat grinder.
The dough is cooked in the oven until golden brown (about 20 minutes).
Condensed milk in a jar is boiled for 1.5 hours, cooled, combined with soft butter and 30 g of melted chocolate.
The cookies are taken out of the oven, crumbled by hand and mixed with cream.
The treat is placed on a pie plate in a neat pile and sprinkled with grated chocolate.
Before serving, keep the delicacy in the refrigerator for 5–6 hours.

The finished “Anthill” can be decorated using your imagination. The cake is sprinkled with nut crumbs, poppy seeds, chocolate, coconut flakes, and decorated with shortbread mushrooms and waffles.

For those with a sweet tooth, “Anthill” in all its variations is a real treat. This cake gained great popularity in the 70s of the last century. Grandmothers baked it with pleasure, teaching our mothers the secrets of cooking.

This cake is loved not only in Ukraine and Russia. It is believed that its recipe originated from the popular U.S. dessert fannel cake from Pennsylvania. According to tradition, German-Dutch colonists prepared it for fairs, festivals and carnivals. Fanel cake was made from choux pastry fried into various shapes in oil. The cake was sprinkled with powdered sugar and decorated with jam and fresh fruit.

Similar desserts are also found in other countries. These are "strauben" in Austria, "tippaleipä" in Finland, "jalebi" in India, "zulbiya" in Iran and "flanzati" in Slovenia. One can only guess what all these cakes look like, but our “Anthill” is, of course, the most delicious.

We offer you several recipes for this cake, from the simplest to the more complex.

In the first recipe we will tell you how to prepare a classic version of Anthill from oven-baked cakes. We will also tell you how to make an equally common option - from cookies, you can use store-bought or homemade cookies.

Also among the recipes you will find the simplest recipe for Anthill cake with condensed milk from corn sticks and, of course, a version made from brushwood with honey and shortcrust pastry. Making them is a little more difficult, but no less exciting.

Cake "Anthill" with condensed milk from the cake

“Anthill” is one of the easiest homemade cakes to prepare. Over the course of its many years of existence, this wonderful dessert has acquired a considerable number of preparation methods: from the simplest, where ready-made cookies take the place of the cake, to more labor-intensive ones, where the base of the cake (crust) must be prepared independently. This is exactly one of these options that we suggest you prepare. We use the classic recipe, the same one when making the “Anthill” cake with condensed milk from the cake. Our condensed milk will go into cream. We will bake the cake from shortcrust pastry using a meat grinder. The cake is prepared quite quickly, the main thing is to be patient and let it brew properly. Then you will have a very, very tasty and tender cake!

Ingredients

For the crust:
egg – 1 pc.;
sugar – 100 g;
butter (can be replaced with margarine) – 180 g;
baking powder - 1 tbsp. l.;
salt – 1/3 tsp;
flour - about 3 tbsp;
vanillin - sachet.
For cream:
condensed milk (regular or boiled) – 1 b.;
butter – 100 g;
For decoration:
chocolate (or any sprinkles of your choice).

How to make an Anthill cake from a crust

First, knead the dough into the crust. Melt the butter. The butter should not boil, so the presence of unmelted pieces is quite acceptable. Add an egg to the oil.

Salt the dough, add vanillin and sugar.

Using a mixer, whisk or blender, bring the mixture until smooth, then add flour and baking powder to the dough.

Add flour and stir into the dough in portions until you have a dense, smooth and buttery ball of dough. We hide this ball in a bag or film and put it in the refrigerator to cool. Usually 40 minutes is enough. To speed up the process, you can first cut the dough into 3-4 parts.

After the specified time, turn on the oven to warm up (temperature 180-200 degrees), remove the dough from the refrigerator and, using a meat grinder or a large-section grater (option shown in the photo), form a cake no more than 0.5 cm thick. The number of cakes depends on pan size.

Bake the cake until lightly browned, then remove it from the oven and, once it has cooled slightly, chop it into pieces of different sizes: from crumbs to pieces up to 1-1.5 cm in size.

Now it's time to prepare the cream. For the cream you will need butter and condensed milk. Condensed milk can be used either raw or boiled - focus on the preferences of consumers.

Beat both ingredients into a fluffy, homogeneous mass, resulting in a cream with a consistency reminiscent of medium-fat sour cream.

Next, pour the resulting cream into the crumbled cake layer and mix everything thoroughly. It will be quite difficult to do this with a spoon, so it is better to knead it with your hands. At first it will seem that there is not enough cream. But there shouldn’t be a lot of it, otherwise your “Anthill” won’t hold its shape and will fall apart.

On a tray or plate of a suitable size, we form the most dense slide. Decorate the cake at your discretion and put it in the refrigerator for at least an hour. But the longer the “Anthill” stays in the refrigerator, the better it will be saturated with cream and the softer it will become.

Cut the finished “Anthill” into pieces and you can have tea. Bon appetit!

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Cake "Anthill" made from cookies with condensed milk

The cookies for this cake can be bought already broken; they are sold in pastry stores and cost a little less. It is not necessary to grind the cookies into fine crumbs, the cake will turn out too dense, it is better to leave it in small pieces. You won’t spend a lot of time preparing this cake, since you don’t need to bake the cakes; you can involve your children in preparing the cake; they will undoubtedly enjoy this culinary process.

Ingredients:

shortbread cookies – 0.5 kg;
walnuts – 2 tbsp.;
boiled condensed milk – 1 b.;
butter – 50 g;
chocolate to taste.

Preparation:

Grind the cookies using a mortar or rolling pin.
Grind the nuts with a blender.
Mix room temperature butter and condensed milk using a blender. If the condensed milk is runny, you don’t need to add oil.
Mix the cookie nuts and condensed milk in a bowl using a spoon.
Give the cake the shape of an anthill. Sprinkle grated chocolate on top or pour melted chocolate glaze over it, put it in the refrigerator for several hours or until the morning, the cake should be soaked and harden a little.
A delicious and simple cake is ready! Serve it with tea for dessert.

Anthill cake made from corn sticks

Instead of condensed milk, melted toffee with butter is sometimes used for cream. It also turns out very tasty, but has more calories because you need a lot of oil.

Ingredients:

corn sticks – 3 tbsp;
boiled condensed milk – 0.5 tbsp.;
butter – 100 g;
peanuts – 50 g.

Preparation:

For the cake you will need 120 grams of corn sticks. It's better to use sticks without powdered sugar if you don't want the cake to be too sweet.
Melt the butter and mix with half a can of condensed milk. If this amount seems not enough to fill all the sticks, add condensed milk to the cream to your taste.
Place the sticks in a round or square shape. To make them fit more compactly, you can cut them into circles 0.5 cm long.
Roast the peanuts, peel them and chop them. Mix sticks and peanuts, fill everything with condensed milk cream.
We cover the form with baking paper. Grease the paper with butter to make the finished cake easier to get out. Place a mixture of sticks filled with cream into the mold.
Place the “Anthill” in the refrigerator for 3 hours or until the morning. It will have time to set well and soak in. Some sticks will turn out soft, others will crunch. Place the delicious delicacy on a dish and serve with tea.

“Anthill” classic or “Brushwood”

This cake differs in taste from the shortbread “Anthill” soaked in condensed milk. It has a slight crunch and smells like honey. We prepare “Anthill” without a meat grinder from thin strips or crumbs.

Ingredients:

eggs – 3 pcs.;
flour – 320 g;
milk – 1 tbsp. l.;
salt to taste;
cooking oil for frying;
honey - 1 tbsp.;
sugar for syrup – 0.5 tbsp;
walnuts – 100 g;
poppy seeds to taste.

Preparation:

Knead a stiff dough from milk, eggs and salt. Roll it out into a thin layer and cut into noodles.
Fry strips of dough like brushwood in a frying pan in heated fat until golden brown. Remove to a plate with a paper towel to absorb any excess fat.
Heat honey and sugar in a water bath until the sugar dissolves. Lightly fry and chop the nuts.
Pour nuts and pieces of fried dough into honey, knead well. We form a slide in the shape of an anthill and lightly sprinkle it with poppy seeds.
The fragrant cake, left for several hours, is cut into small pieces and served with tea.

“Anthill” made from shortcrust pastry

If you have some free time, you can try baking shortbread cookies for the cake yourself. When using butter for dough, the savings will be small compared to buying store-bought cookies, but all the products will be natural.

Ingredients:

walnuts – 1 tbsp.;
butter – 400 g;
flour – 3.5 tbsp;
sour cream – 200 g;
sugar – 100 g;
baking powder – 2 tsp;
boiled condensed milk – 1 b.;

Preparation:

Mix the dough from flour, sugar, sour cream, baking powder and half the butter. It shouldn't be tight. We pass it through a meat grinder and place small cookies on the prepared baking sheet.
Turn on the oven at 200 degrees. Place the dough in a hot oven for 10 or 15 minutes until it turns golden brown.
Roast the nuts in a frying pan and crush.
For the cream, mix condensed milk and soft butter.
Crumble the finished shortbread into small pieces after cooling, add nuts and fill everything with cream.
Let's put the “Anthill” in the refrigerator for several hours so that the cake hardens and is soaked in cream. You can decorate the finished dessert with grated chocolate, poppy seeds or nuts, and serve with tea.

The choice of recipe depends on the amount of free time and your preferences. The good thing about the Anthill cake is that it turns out delicious no matter how much effort is put into it. Enjoy your meal!

The Anthill cake is a cake from my childhood! It was prepared by my grandmother, mother, and now I, after so many years, delight my own family with an amazing dessert, the recipe and method of preparation of which I offer you.

Homemade Anthill cake is not only delicious, but also extremely fast. After all, in order to prepare it, it is not necessary to have virtuoso confectionery skills. All it takes is a little effort, and a culinary masterpiece of “our own production” is already on the table.

Today on the Internet you can find a lot of recipes on how to make an Anthill cake: from the easiest without baking (for example, an Anthill cake made from corn sticks, from toffees or cookies, with honey, etc.), to the most intricate and fancy ones. The first, which is the best part, can be prepared even by a schoolchild by mixing, for example, ordinary cookies with a jar of condensed milk and putting everything in a neat pile.

In principle, any “Anthill” is based on the general principles of preparation: first the dough is baked, then it is crushed and mixed with dressing cream. Traditionally, the cream consists of boiled condensed milk mixed with soft butter. However, I offer a lighter option: add milk to the cream.

Ingredients for Anthill cake with condensed milk:

Ingredients for the dough:

Milk – 6 tbsp. spoons,
Margarine (or butter) – 200 g,
Sugar – 100g,
Eggs - 1 piece,
Baking powder – 1 teaspoon (or 0.5 teaspoon soda),
Vanillin - to taste
Flour – 3-3.5 cups.

Ingredients for cream and sprinkles:

Boiled condensed milk – 1 jar,
Milk – 120 g,
Poppy grains – 2 teaspoons,
Chocolate - optional.

How to make Anthill cake:

Melt the margarine.

Cool until warm, beat in the egg.

Add sugar, vanillin, mix.

Then pour in the milk and stir again until smooth.

Mix the sifted flour and baking powder and add to the butter mixture.

Knead the dough into a soft dough, but do not stick to your hands. Wrap it in film and put it in the freezer for 20-30 minutes.

During this time we will prepare the cream. Bring the milk to a boil, then cool slightly.

Add boiled condensed milk at room temperature.

And using a mixer, beat into a homogeneous cream. You can, for now, put it in the refrigerator so that the cream thickens a little.

Cut the chilled dough into small pieces.

And scroll through a meat grinder.

Place the resulting slices on parchment and bake for 20 minutes at 180C.

From a portion of the dough I got 3 of these, medium-sized baking sheets.

So, the slices are already ready, cool them a little and crumble them with your hands, but not to dust. You should get large crumbs.

Add them in parts to the resulting cream.

Mix thoroughly until all the pieces are coated with cream.

We find the most beautiful flat plate and begin to lay out the cake in a dense mound.

With wet hands we give it the shape of an anthill, that is, cone-shaped.
Sprinkle poppy seeds and chocolate chips on top to make it look more like a real ant house :) Place in the refrigerator overnight or at least for 3-4 hours, so that all the crumbs are soaked in the cream and are thoroughly held together. Then we take it out and enjoy dessert.

This is what the Anthill cake looks like in cross section after spending the night in the refrigerator.

When I hear about Anthill cake, my heart skips a beat: this is a dessert from my childhood, which has been prepared from generation to generation. Mom writes down all the most successful recipes in a pink general notebook, and this cake takes an honorable third place there after and. However, there are a lot of recipes for such a cake on the Internet, they all differ in the way they prepare the dough: some housewives grate it (you people are heroes!), others tear off pieces and bake (you are doubly heroes, that’s how much time it takes!) In our family, we always did this: first, we minced them in small portions, then baked these portions, and broke the finished “cookies” into pieces. These same pieces served as the building blocks of the anthill. Well, the cherry on the cake (or rather, the ants on the cake) were the grated specks of chocolate.

Which method to choose is up to you! And be sure to share in the comments which option you preferred. Did you like the taste of the dough and cream?

Ingredients:

for test:

Eggs - 3 pcs (I have large ones, category CO)
Flour - 500 g
Butter - 180 g
Baking powder - 10 g
Salt - on the tip of a knife
Sour cream – 100 g

for cream:

Condensed milk - 380 g (1 can)
Condensed milk (boiled) - 380 g (1 can)
Natural honey - 1 tbsp. l.
Butter - 100 g.

How to make Anthill cake (classic recipe at home)

Mix softened butter with sour cream using a spoon. Beat in two eggs.

You can use a mixer to combine these ingredients. Be prepared for the mixture to become grainy, similar to cottage cheese. This happens due to temperature differences (if, for example, you mix warm butter with cold sour cream).

Sift flour (500 g) into a separate bowl, add baking powder (1 tbsp) and salt (at the tip of a knife).

Mix using a regular whisk or spoon (the better the baking powder is distributed in the flour), the more crumbly the dough will be. This recipe contains a large amount of baking powder, so it is especially important to use good quality baking powder. You can do it (follow the link to read the instructions).

Now our task is to knead the dough from liquid and dry ingredients.

Gradually add flour and baking powder, combining with a spoon or your hands.

When the flour is completely added, it will become impossible to stir with a spoon, put it aside and start kneading with your hands. You can place the dough on a surface dusted with flour, this will make kneading easier.

The dough should be slightly sticky to your hands. Wrap it in cling film and put it in the refrigerator for 1 hour. The butter in the dough will cool, become harder and we can turn it through a meat grinder.

Cut the chilled dough into pieces and place in a meat grinder. Prepare a baking sheet in advance (I cover it with a Teflon mat, you can use baking paper, a silicone mat, etc.)

We pass the dough through a meat grinder and tear it off in small portions of 15-20 cm in length.

Place these “braids” of dough on a baking sheet.

Place the Anthill dough into a preheated oven at 180 C to bake. I wait until the surface is slightly browned (it takes 15-20 minutes) and take it out. Oven mode "Top-Bottom".

I let the liver cool a little and break it into pieces (you can use a knife, you can use your hands, whichever is more convenient for you).

Return the chopped pieces to the oven for 7-10 minutes (so that they brown evenly).

When finished, my material for the anthill looks like this:

How to prepare cream for Anthill cake

Combine boiled condensed milk and regular condensed milk. You can beat with a mixer or use a regular spoon. An additional advantage of boiled condensed milk is that it is soft and mixes well (store-bought milk is often too thick).

If you use boiled condensed milk, first put the can in hot water and let it warm up, and then, when the milk becomes more liquid, open it and use it.

Add 1 tbsp. l. honey, stir again. Use honey without a distinct, strong taste; preferably, it should not be felt at all. We add honey to the cream for this cake to bind the ingredients together, not for taste. When honey hardens, it becomes thick and viscous, this helps the cream keep the anthill assembled.

Add the softened butter to the cream and stir until smooth.

Pour the cookie pieces into the cream in parts and mix.

It is necessary that all the pieces are well saturated with cream.

We place parts of the future anthill on a plate, trying to build it in a cone shape.

The Anthill cake is ready! You can grate chocolate on top to imitate ants. For these purposes, you can use poppy seeds or confectionery sprinkles.

Place the cake in the refrigerator to soak overnight. Looking ahead, I will say that the anthill should be well soaked, but, of course, it should not be as soft as a biscuit. The ideal structure is soft, slightly crispy balls in a cream shell.