Anthill cake is a delicious recipe. Anthill cake: classic with condensed milk and without baking with cookies

Initially, this treat was invented in the USA and was called Funnel cake. The cake was extremely popular at fairs and carnivals in Pennsylvania. Soon the recipe spread throughout the world, and already in the Soviet Union it was called “Anthill”. Thanks to the method of assembly, the dessert bears a close resemblance to the real construction of insect families. Anthill cake can be easily prepared by every housewife at home, following a simple step-by-step recipe with photos.

How to make Anthill cake

For any special occasion, this delicious dessert will sell out with a bang, so every housewife should know how to prepare Anthill at home. Creating a cake takes place in three stages: preparing shortcrust pastry (or buy ready-made cookies), kneading the cream, and assembling the masterpiece into a slide. You can decorate the dessert with poppy seeds, walnuts or dark chocolate.

Anthill Cake Recipes

To create the cake, various recipes are used that were written down in the cookbooks of our grandmothers. Today there are a huge number of ways to prepare Anthill. The most popular is the classic version, more delicate - with custard, simple - without baking, and other no less tasty recipes.

Classical

Cooking time: 90 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 409 kcal.
Purpose: for dessert.
Cuisine: Russian.

The classic Anthill cake recipe is simple to prepare, you can see this by looking at the step-by-step creation method with photos. Having mastered this option, you can safely experiment with impregnation. Depending on taste preferences, the impregnation can be sour cream-chocolate, creamy or nutty. To imitate ants, poppy seeds are sprinkled on top of the cake.

Ingredients:

egg – 2 pcs.;
sugar – 200 g;
butter – 200 g;
sour cream 20% fat – 100 g;
flour – 800 g;
soda – 2 tsp. (quench with vinegar).

For cream:

boiled condensed milk – 400 g;
butter – 200 g;
poppy – 50 g.

Cooking method:

The first stage is preparing the basis for the Anthill. Mix eggs with butter, sugar and sour cream until smooth.
Sift the flour, add to the mixture, add slaked soda.
Knead the dough until smooth. The finished mass should not stick to your hands.
Divide the dough into small portions that can be conveniently passed through a meat grinder. Place in the refrigerator for 1 hour.
Pass the dough pieces through a meat grinder, cutting the mass at a distance of 8-10 cm. Place on a baking sheet covered with baking paper.
Set the oven to 180 degrees. The readiness of the base is characterized by a golden hue. Approximate baking time is 20 minutes.
The next stage is kneading the cream. In a blender bowl, mix the heated boiled condensed milk with warm butter. Beat until smooth. Don’t be upset if the cream is liquid; during assembling the dessert, moisture will be absorbed into the mixture, and the butter will harden and become hard.
Remove the finished cookies from the oven and cool. Crumble with your hands and mix evenly with the cream.
The third stage is assembling the cake. Spread the resulting mass into a tight pyramid. Sprinkle poppy seeds on top. Place the finished masterpiece in the refrigerator for soaking in cream for 1-2 hours.

Without sour cream

Cooking time: 50 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 407 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

There are times when there may not be sour cream on the shelves of the refrigerator, but you don’t want to run to the store. How to cook Anthill without it? In this case, a little milk will do. This is another recipe that comes together in minutes. To save time, the sand base should be fried in a frying pan; if there is no hurry, the dough can be baked in the oven on a baking sheet.

Ingredients:

margarine – 200 g;
milk – 60 ml;
wheat flour – 1 kg;
sugar – 100 g;
soda – ½ tsp.

For cream:

boiled condensed milk - 1 can;
butter – 200 g.

Cooking method:

Mix margarine and flour with a mixer until crumbly.
Add milk, sugar and soda. Continue beating until a homogeneous consistency is obtained. Place the Anthill dough in the refrigerator for 30 minutes.
Grate the mixture on a coarse grater and fry in a frying pan until golden brown.
Grind the softened butter with condensed milk until smooth.
Cool the cookies, pour into a dish with cream. Stir evenly to coat each crumb.
Place the resulting mass in the form of an anthill. You can decorate the top with grated chocolate or poppy seeds.

With custard

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 390 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Light custard is widely used for baking many cakes and pastries. The following ingredients are used to knead it: milk, eggs, sugar, flour and butter. To know how to bake Anthill with light and moderately sweet custard, read the step-by-step recipe. Vanilla or derivative sugar is used as an additional component.

Ingredients:

margarine – 250 g;
sugar – 0.5 tbsp;
sour cream – 0.5 tbsp;
flour – 4 tbsp;
baking powder – 2 tsp;
vanilla sugar - to taste.

For the custard:

milk – 1 l;
sugar – 2.5 tbsp;
flour – 7 tbsp. l.;
egg – 4 pcs.;
butter – 250 g;
vanilla sugar.

Cooking method:

Mix melted margarine, sugar and sour cream. Add flour and baking powder.
Roll the resulting dough into small balls and place in the freezer to harden for half an hour.
Remove the dough from the freezer, grate it on a coarse grater and place it on a baking sheet. Bake until browned. You can mix sand shavings with a wooden spatula. Cool.
Kneading the custard. Mix a liter of milk in a dish with two glasses of sugar and vanilla. Put on fire.
Beat the eggs with the remaining sugar, add flour.
When the milk mixture boils, pour in the egg mixture. Stir continuously so that no lumps form. Cool the mixture.
Combine the resulting cream with butter and beat with a mixer.
Thoroughly mix the cooled cookies with cream.
Assemble the cake on a flat plate in the shape of a cone. Garnish with walnuts or coconut flakes. Place in the refrigerator for several hours.

With condensed milk

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 380 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

In the classic version of the recipe, boiled condensed milk with butter is used to soak the cake, but an equally tasty dessert can be made from condensed milk and cocoa. This cooking method is less caloric than its counterpart, which will be appreciated by adherents of calorie counting. A recipe for Anthill at home with condensed milk should be in every housewife's cookbook, because... is a simple and tasty treat for tea.

Ingredients:

egg – 2 pcs.;
vegetable margarine – 200 g;
wheat flour – 400 g;
sugar – 50 g;
soda – ½ tsp;
salt.

For cream:

condensed milk – 1 can;
cocoa powder – 2 tbsp.

Cooking method:

Combine softened margarine with beaten eggs.
Add salt, soda, sugar.
Gradually add flour in small portions, constantly kneading the mixture.
Divide the dough into small portions and place in the freezer for 20-30 minutes.
Scroll the frozen portions through a meat grinder and place on a baking sheet. Bake at 180 degrees until golden brown.
To prepare the cream, boil condensed milk (1.5-2 hours). Add cocoa and mix thoroughly with a mixer.
Break the pechevo with your hands and place in a deep dish. Carefully mix with the cream so that every crumb is soaked.
Place the cake in a heap on a tray or plate (as in the photo). The finished dessert can be sprinkled with poppy seeds, crushed nuts or dark chocolate.

The fastest and most delicious dessert you can imagine and make yourself is the Anthill cake, made at home. Moreover, the ingredients in it may vary; only its shape remains unchanged in the form of a slide, reminiscent of a real anthill. Housewives use a wide variety of recipes - based on cookie crumbs, pieces of baked dough, and corn sticks. Cream – condensed milk and butter, decoration – chocolate, poppy seeds. This dessert can be prepared very quickly.

Ingredients:

For the dough base you will need the following products:

200 gram pack of butter;
3.5 heaped cups of flour;
One glass of sour cream;
3 grams of salt;
5 grams of soda;
Half a glass of sugar.

The cream in the classic recipe is made from the following products:

200 gram pack of butter;
Boiled condensed milk – 1 can.

Cooking process:

Remove the butter from the refrigerator in advance, cut it into cubes and place in a deep container.
Then pour sour cream into it and beat until smooth.
Add salt, soda (you don’t have to extinguish it if the sour cream is sour enough), sugar. Stir.
Sift the flour in parts and knead the dough ball by hand. It should be quite dense and non-stick to your hands.
Place the dough, wrapped in film, in the freezer for 15-20 minutes. It shouldn't freeze at all.
Then pass the pieces of dough through a meat grinder - you need to make blanks. Place the resulting long sticks on a baking sheet, which should be covered with paper and lightly oiled.
Bake them for 15 minutes until the surface is golden brown, cool. You need to crumble the dough while it is still warm - this makes it easier to make crumbs out of it.

While the base is cooling, make the cream:

Let the butter soften and beat it with a mixer until it becomes white and fluffy.
Boil the condensed milk for 2 hours over low heat, lower the jar into cold water.
Mix cold condensed milk with soft butter using a mixer until the components are combined - this way you can make a cream.

Let's start assembling:

Once completely cooled, place the pieces in a deep bowl. Using a masher or your hands, pulverize the dough until crumbly, but do not turn it into dust.
Pour in the entire portion of the cream and mix thoroughly.
Place the mass on a plate in a heap, press with your hands to give it a cone shape - you need to make an imitation of an anthill.
Sprinkle grated dark chocolate on top and refrigerate for 4 hours.

From cookies

Sometimes there is absolutely no time to prepare a birthday cake at home, so many people successfully make the Anthill cake using a no-bake cookie-based recipe. Here we use ready-made store-bought cookies, cream based on condensed milk, sour cream and butter. The taste of the cake is no different from the traditional one made from pieces of homemade dough, but it is prepared many times faster.

Ingredients:

Cookies (“Baked milk”, “Nut”) – half a kilogram;
Dried apricots – 6 pieces;
Walnuts – 100 grams;
Chocolate for decoration – 70 grams;
Condensed milk - half a liter;
Softened butter – 200 grams.

Cooking process:

Use your hands or a rolling pin to turn the cookies into crumbs and prepare the base.
Dry the nuts, cool, chop with a knife along with the dried apricots.
Beat butter with sour cream and condensed milk.
Pour the cream into the cookie crumbs and mix with a spoon. If the mass is too thick, add a little sour cream.
Spoon the mixture onto a plate, forming an anthill. Press with your hands on all sides, sprinkle with grated chocolate and remove the cake from the cookies overnight in the cold.

Honey

In this recipe we will use honey instead of sugar. This will make the finished cake sweeter, but less calorie. The cake is also additionally decorated with poppy seeds, which in the finished product will resemble real ants. Making this cake at home is as easy as shelling pears.

Ingredients

Dough:

100 grams of margarine (better than butter);
3 eggs;
4 cups flour;
A glass of sugar;
Soda and vinegar - one teaspoon each.

Cream recipe:

60 milliliters of honey;
1 can of raw condensed milk;
Poppy and nuts for decoration.

Cooking process

Basis for "Anthill":

Melt the margarine in a container with thick walls and bottom over low heat.
Remove, add sugar and stir until no grains remain.
Beat the eggs separately, pour in the milk, and then the slaked soda.
Pour the liquid part into the cooled margarine and sugar, beat the mixture with a blender.
Add flour sifted in advance. The dough should be soft, but dense, without lumps - you can prepare it on the table by hand.
Pass it through a meat grinder. Place the resulting sticks on a lined baking sheet and bake at 80 degrees for 10-15 minutes.

Cream:

Liquid honey is used in this recipe. If it is already candied, heat it in the microwave or in a water bath, stirring.
Mix honey with condensed milk using a mixer.

Assembling the cake:

Break the dough strands with your hands or roll over them with a rolling pin.
Pour into a deep bowl to prepare the base.
Pour in the cream and mix with a spoon.
Place the mixture on a plate, collect it in a mound and press it on all sides with your hands.
Sprinkle with poppy seeds and grated chocolate.
The finished product must be put in the refrigerator until the morning so that the dense dough is properly saturated with cream and the “Anthill” is homogeneous.

Secrets of the right “Anthill”

Just a few simple tips will help you prepare a delicious and juicy Anthill cake for any holiday at home using a simple recipe:

The dough should be dense, but not “clogged” with flour. Since the cream used in the recipe is quite thick, the dense dough simply will not be soaked and will remain hard. For the same reason, store-bought cake cookies are only suitable for soft ones.
If the dough is slightly dry, do not cook the condensed milk - leave it raw. This way the cream will be more liquid and will saturate the base well.
You can also use candied fruits, any nuts, and coconut flakes for decoration. Chocolate can not only be grated on a track and sprinkled on the cake, but also melted and poured over the surface of the dessert completely or in strips.
You can crumble prunes inside the cake if your family loves them.
You can bake the Anthill cake in a slow cooker and even make the base in a frying pan.

Bon appetit!

Honey cake

This step-by-step recipe with photos will help you easily prepare the classic Anthill cake at home. Make an Anthill cake using this video recipe

2 hours 40 minutes

425 kcal

4.69/5 (48)

Kitchen appliances and utensils: Oven, refrigerator, blender, meat grinder, baking sheet, 200 ml glass, spoons, knife, silicone spatula, baking paper.

Ingredients

Cake base:

Cream:

400 grams of boiled condensed milk;
200 grams of butter;
50 grams of poppy seeds.

The history of the cake

It is believed that this cake was invented in the USA German-Dutch colonists in Pennsylvania. At fairs, festivals and carnivals, the “Funnel cake” made from a meat grinder was very popular among those walking. Later, the recipe for this cake spread throughout the world and many countries had their own cake from a meat grinder. In the USSR this cake is well known under the name “Anthill”. It got its name because of the external resemblance of the slide to a real anthill. Every Soviet housewife could tell you how to prepare Anthill cake, since it is very easy to prepare and uses ordinary products that were available even at that time.

How to choose the right ingredients

If you are planning to make this wonderful pie, remember: even though the products used to bake Anthill are among the most common and affordable, do not forget to read the ingredients on the packages when choosing. Flour for the dough must be of the highest quality; Butter should contain only cow's milk cream; It is better to use sour cream with at least 20% fat content. All this will give your base cookies and the entire cake that extraordinary taste that we have known since childhood. Condensed milk for an anthill can be bought immediately boiled, but in Soviet times it was always boiled independently (there was no other milk sold then). High-quality condensed milk contains only milk and sugar - no vegetable fats.

Recipe with photo of making Anthill cake

Some novice housewives are wondering: How to make an Anthill cake at home? There is nothing complicated about this, it is done step by step quite easily. This ant cake is fun to make at home with children: your little cook can take an active part by turning the meat grinder handle. This step-by-step recipe with photos will help you quickly and easily prepare the classic Anthill cake at home. So... if someone's birthday or some other family holiday is looming on the horizon... Oh, just for no reason - let's cook?

Preparing the cake base

Preparing the cream and assembling the cake

Video recipe for Anthill cake

If you have never tried baking an Anthill cake at home, this simple recipe will tell you how to do it:

How to decorate an Anthill cake

Due to its shape, the Anthill cake already looks like an anthill and can easily do without additional decorations. However, each housewife has her own decoration option. Most often used in cake decoration poppy seed, honey, grated chocolate, as well as everything that inspires the hostess. I have seen Anthills decorated with cranberries, coconut flakes, candied fruits and even pieces of fresh dates (a very unusual and tasty combination, be sure to try it if you have the opportunity. Just don’t forget to peel the skins from the dates).

The recipe uses medium sized eggs. If you use large eggs, one will be enough for you, but if you use small ones, then it is better to take three eggs.

Do not overcook the dough in the oven. Overcooked cookies acquire a characteristic burnt taste and smell, which is unacceptable for a cake.

If you decide to cook condensed milk yourself, be sure to keep the sealed jar covered with water. There are cases when cans of condensed milk, not covered with water during cooking, “exploded,” smearing condensed milk all around.

Cook the condensed milk for at least two hours over low heat.

How to serve Anthill cake correctly

It is better to serve Anthill cake to the table whole. This way, guests will be able to appreciate its external resemblance to a real anthill. Cut the cake into small pieces of any shape. It will be equally tasty to eat both a traditional round-shaped piece and a square. Fragrant and sweet, all your guests will want to try this cake.

To highlight all the taste benefits of this wonderful cake, serve unsweetened tea or coffee with Anthill, since the cake itself is very sweet. Children can be offered milk, classic yogurt or a not very sweet compote (for example, from fresh or dried apples) for the cake.

Possible other cooking options and ingredients

You can diversify the recipe for the classic Soviet-era Anthill cake by adding chopped fried nuts, poppy seeds, and steamed raisins to the cream. Components can be added all together or individually. If guests are already on the doorstep or you unexpectedly decide to pamper your family with something delicious, the recipe will help you out. When preparing Anthill according to this recipe, you will not need to bother with baking, because it is suggested to use ready-made store-bought cookies as the base. It’s not for nothing that even in Soviet times, Anthill Cake made from cookies with condensed milk was considered the favorite homemade cake. After all, where condensed milk is used, neither a cake nor a cupcake can turn out tasteless.

I wrote this step-by-step recipe for Anthill cake so that everyone who loves this wonderful cake and still bought it in the store will finally figure out how to make Anthill cake at home and can please themselves with a “real” Anthill.

Let me know which Anthill cake recipe is best for you. I'd be glad to know your options.

The Anthill cake is familiar to many from childhood. This is a very tasty delicacy. In this article I offer 2 recipes for this dessert: classic and quick. The classic version involves baking the cake crust; the quick version is prepared without baking, using shortbread cookies as the basis. Choose any option, it will be delicious anyway!

You can find even more recipes for delicious no-bake cakes.

Classic Anthill Cake - step by step recipe

Ingredients:

premium flour - 400 gr.
starch - 20 gr. (1 heaped tbsp)
butter 82.5% - 200 gr. (room temperature)
egg - 1 pc.
powdered sugar - 100 gr.
salt - 1.5 g.
sparkling mineral water - 4 tbsp.

For cream:

condensed milk - 370 gr. (1 jar)
butter - 100 gr. (room temperature)

For decoration:

dark chocolate - 50 gr.
poppy seed - 17 gr.

Method for making Anthill cake.

1. As in preparing any cake, you first need to knead the dough for the crust. The dough for the Anthill cake is made from shortbread, but it is slightly different from the classic shortbread dough from which cookies and tarts are baked. This site already has a recipe with the secrets of making shortcrust pastry, you can check it out. For classic shortbread dough, you need to use cold butter. To prepare Anthill, the oil should be at room temperature.

With warm oil, the dough will be more viscous and denser, which is necessary in this case. With cold butter, the dough becomes more tender and crumbly. In the Anthill, such dough will quickly become soggy and the cake will not hold its shape. Therefore, be sure to remove the butter from the refrigerator in advance (30 minutes before cooking).

2. Take out the egg in advance, too, along with the oil, so that it warms up.

How to cook condensed milk correctly.

3.For the cream you will need boiled condensed milk. If you buy ready-made milk, the so-called “Varenka”, the end result will not be very good. Because store-bought boiled condensed milk is very thick. And very often this thickness is achieved not by cooking, but by adding thickeners (starch or even wallpaper glue). Also, “varenka” is often tinted with artificial dyes. And I have not yet come across a single boiled condensed milk made in accordance with GOST in our stores.

If you buy ready-made “varenka”, it will be difficult to mix it with crumbs, and the result will not be a very appetizing mass.

Therefore, the best option is to cook condensed milk yourself. To do this, you need to take only high-quality milk made in accordance with GOST. Such milk should contain only milk and sugar. That's it, nothing more!

I always buy Rogachevsky (Belarusian) condensed milk. This milk tastes the same as it did in the USSR, in my childhood. There are no additives in it. Unfortunately, condensed milk from Russian producers, even made according to GOST, as indicated on the label, cannot be compared with it. Of course, I would like to see good, high-quality products made in our country... But let’s return to our recipe.

To prevent milk from exploding during cooking (as happens with some), you need to know some nuances. First, remove the label from the can. Place a can of condensed milk in a saucepan and pour cold water into it. It is the temperature difference that can cause the jar to explode, so do not fill it with boiling water.

Secondly, the water level in the pan should be 3-5 cm above the jar. Better put the can on its side. Do not forget that during cooking the entire jar must be covered with water.

Thirdly, if the water boils away during cooking, you only need to add boiling water to avoid that same temperature difference.

Cook the condensed milk for 1.5 hours after boiling water over moderate heat under the lid. It is better to set a timer so that the milk does not overcook. Leave the boiled condensed milk to cool in the same water, only remove the lid from the pan.

Kneading the dough.

4. Place soft butter (200 g) in a bowl. With a mixer at low speed (or a whisk), start beating the butter. Beat just a little, a few seconds, just to break up the butter. Add powdered sugar (100 g) and beat everything together until smooth. Do not beat for too long, otherwise the mass will separate and the butter will be interrupted. Beat for no more than 5 minutes. That is why powdered sugar is used; it will mix faster than just granulated sugar, and grains will not be felt.

5.Take an egg and separate the yolk from the white. No protein is needed in this recipe. Mix the yolk a little with a fork and add it to the butter mixture. At low speed, mix the yolk with butter (or just by hand with a whisk).

6. To make the dough more plastic, you need to put a little sparkling mineral water (4 tbsp) in it. Gas will make the dough more airy. Quickly beat the dough again.

Beat the butter, add powdered sugar, then the yolk, then the mineral water.

7.In a separate bowl, mix the sifted flour, salt and starch. Starch is needed to make the dough crumbly. Salt enhances the effect of sugar, so always add a pinch of salt to baked goods.

8.Put half of the resulting flour mixture into the butter and mix with a mixer.

9.Now put the remaining flour into the dough (leave a little flour in the bowl - 2-3 tbsp) and mix everything with a spoon.

10. Sprinkle the board with the remaining flour, place the dough on it and finally knead it with your hands. The finished dough is smooth, matte, similar in consistency to soft plasticine.

Mix flour with starch and salt, knead the dough.

Cooling and baking the dough.

11. Divide the dough into 4 parts, roll each part into sausages and wrap them in cling film. Place the dough pieces in the refrigerator for 30 minutes. If you refrigerate a whole ball of dough without dividing it into parts, it will take 2 hours.

12.When the dough has cooled well, it needs to be rolled through a meat grinder. Immediately prepare a baking sheet and line it with parchment paper. There is no need to grease the parchment with oil, the dough is already oily. Immediately place the dough that comes out of the meat grinder on parchment in one layer.

If you don't have a meat grinder, you can grate the dough. But for this, the dough will need to be kept in the freezer.

Also, do not forget to preheat the oven to 200 degrees. It is at this temperature that the dough will quickly set into a crust, will not spread, and will turn out crispy.

13.Bake the dough for 15 minutes until golden brown.

Preparing cream for Anthill cake.

14.Now prepare the cream for the Anthill. Open the can of cooled condensed milk. It should not be overcooked. Place butter at room temperature in a bowl and beat it a little with a mixer. The butter should be at the same temperature as the milk so that it does not separate.

15.Add condensed milk to the butter and mix everything together with a mixer. There is no need to beat for a long time, no more than 5 minutes. The cream should be homogeneous, without lumps.

Anthill assembly.

16.When the dough is baked, remove it from the oven. Place the dough on the parchment to cool after removing it from the baking sheet.

17.Crumble the cooled dough into cream with your hands. The size of the pieces should be 1-2 cm. Mix the crumbs with the cream with a spoon.

Place the finished mixture in a heap on a plate. To ensure that the Anthill keeps its shape well, lay it out in parts, compacting it well. Form a cone.

19.To make the cake harden faster, wrap it together with the plate, like candy, in cling film.

20.Place in the refrigerator for 1 hour to harden.

21.Sprinkle the finished cake with poppy seeds and grated chocolate. So it will be very similar to a real Anthill.

22.Serve this delicious cake, which is ideal for any tea party.

Anthill cake without baking: a quick option

If you don’t have the time or desire to bake the dough, you can make an Anthill cake from cookies. This method is much faster, but for me personally the problem is that I can’t find good cookies these days. I mean, all store-bought confectionery is made from margarine, which contains trans fats. Well, okay, I won’t talk about proper nutrition now, especially since we are preparing a cake.

For a fast Anthill you need:

shortbread cookies - 500 gr.
boiled condensed milk - 450 gr.
butter - 180 gr. (room temperature)
nuts (any) - optional
poppy seeds - 2 tbsp.
chocolate - 50-70 gr.

As you can see, you can take condensed milk already boiled, which will save even more time for preparation.

A method for making Anthill from cookies without baking.

1.The butter must be taken out of the refrigerator in advance so that it softens. When whipping the cream, all components must be at the same temperature so that the cream does not separate.

2.If you have nuts, you can also put them in the cake, it will add a new taste. You need to dry the nuts a little in a frying pan, so they will be much more flavorful. You can chop the nuts using a rolling pin and place them in a bag.

3.Crush the cookies into a deep bowl. This can be done with your hands, or with a rolling pin, just like nuts. But first put the cookies in a tight bag so that they don’t fly around the kitchen. There is no need to crush the cookies into crumbs. It should be in pieces up to 2 cm.

4.Add nuts and 1 tbsp to the chopped liver. poppy Mix these dry ingredients.

5. Prepare the cream. Place boiled condensed milk and softened butter in a bowl. Mix these ingredients with a mixer or whisk until smooth.

6.Mix the cream and cookies thoroughly.

7. Cover a suitable sized plate with foil. Place cake mixture on foil. Using foil, form into desired shape. Foil will help the cake to set faster, harden and not spread on the plate.

8.Place the cake in foil in the refrigerator for at least 30 minutes to allow the cream to harden.

9. Decorate the finished cake with grated chocolate and poppy seeds.

10.Here is a quick cake that will be very tasty.

Prepare Anthill according to any of the suggested recipes and get a delicious cake. And the second option can be quickly prepared for unexpected guests (the main thing is that all the ingredients are on hand).

And for the festive table, bake a cake with a delicious taste that will not leave anyone indifferent!

Anthill cake, a dessert that came to us from the Soviet Union, did not have much demand after its appearance. In the 1990s, “anthill” began to be produced in factories, but this did not help the dish become more popular.

The cake has a second name: “brushwood”; it is very similar to the American dessert “fannel cake”, which was invented in Pennsylvania. The dish from the USA was often prepared for major holidays, fairs and other events, thereby making it more popular.

The method of preparing a foreign cake differs from the domestic one in that the dough is poured into oil through specially shaped funnels, then fried until golden brown. The dessert is often decorated with cinnamon, jam or various sprinkles, and sometimes fresh fruit is used.

In other countries of the world, this dessert is also not forgotten. For example, in Slovenia the cake is called “flanzati”, in Austria the dessert is called “strauben”, in Finland they also remember and call it “tippaleya”, and it is most often prepared in the spring.

In India, the dessert is prepared according to a modified recipe: it has a thicker consistency and the top is sprinkled with sugar.

Many people like to cook anthill because of its simplicity and excellent taste. Of course, this dessert can now be bought ready-made, but such a cake will bring little pleasure, but if you make it with your own hands in a cozy home environment, your mood will lift in an instant.

There is hardly a person who has not tried “Anthill” from Soviet times. Real housewives always had a recipe for this delicacy at hand. The cake has many reasons due to which it has gained such enormous popularity among chefs: firstly, its preparation process is very simple, secondly, no special ingredients are required, and thirdly, the dessert turns out very tasty.

Anthill cake: classic recipe with condensed milk

A delicious dessert with an original name that is very easy to prepare.

Ingredients:

sugar half a glass.
flour 0.5 kg.
egg 2 pcs.
margarine 250 g.
salt on the tip of a knife.
soda 1 pinch.

butter 0.2 kg.
condensed milk 1 can.

Preparation:

1. We buy the necessary components. First of all, boil the condensed milk for 60 minutes.

2. Using a fork, beat the eggs.

3.Add sugar to margarine and stir until creamy.

4. Pour beaten eggs and soda into the mixture. Salt the mixture and mix.

5.Add flour to the egg mixture in small portions.

6. Take the amount of flour so that the kneaded dough has a stiff consistency. Then put it in the refrigerator for 60 minutes.

7.Activate the oven. While it is warming up we grate our dough. If you find it inconvenient to grind the dough with a grater, then use a meat grinder.

8. Cover the baking form with parchment and coat with butter. Fill the baking tray with dough and place in the oven for 25 minutes at 160 degrees. If the dough is browned earlier, turn off the oven.

9.Prepare the cream. First of all, start whipping the butter.

10.With the mixer running, add condensed milk in small portions to the creamy mixture.

11.Crush the baked ropes with your hands and mix with the creamy mixture.

12.The final stage is registration. We take a beautiful dish and put the dessert in a mound and put it in the refrigerator. The Anthill cake is ready.

Video recipe

Enjoy your tea!

Another interesting option

Most often, a cake is prepared in cases where you need to whip up a dessert. The delicacy does not require any special ingredients. Every housewife has everything she needs. There are many ways to prepare Anthill. Some cooks pass the dough through a meat grinder, the rest uses a grater. The classic recipe for cream consists of condensed milk, but some people make it themselves from chocolate and other ingredients.

Personally, I like to make a cake using a standard recipe that I once learned from my best friend. Today I will share with you this simple recipe and tell you step by step how to prepare the dessert.

Ingredients:

flour 0.2 kg.
sugar 100 g.
butter 100 g (remove from the refrigerator in advance).
chicken egg 1 pc.
milk 50 g.

First of all, let's do the test.

1. Combine the egg with butter, milk and sugar in one container.

2.Pour some flour and knead the dough. Place it in cling film and put it in the refrigerator for 60 minutes.

4.Place on a baking sheet and bake for 10 minutes at 180 degrees.

For the cream you need:

milk 20 g.
boiled condensed milk 300 g.
nuts or other decorations of your choice.

How to make cream

1.Combine all the components required for the cream.

2.Add broken cookies or nuts to the cream and mix.

3.Mix the dough flagella with the cream.

4.Pour “Anthill” into portioned glasses and turn over.

5. Decorate to your taste and serve.

Happy tea drinking everyone!

Lazy anthill

This recipe is suitable for resourceful housewives. We will make the cake according to this principle: first we bake the whole cake, then we divide it into pieces.

Ingredients for the dough:

Flour 2 tbsp.
Sugar 1.5 tbsp.
Butter 0.2 kg.
Sour cream 250 ml.
Refined oil 3 tbsp.

Ingredients for the cream:

Butter 200 g.
Boiled condensed milk 300 g.
Poppy a few pinches.

Preparation:

1. Take the butter out of the refrigerator and keep it on the table for half an hour.

2. Mix it with sugar.

3.Add sour cream to the resulting mixture and mix.

4.The dough is almost ready. Add flour and baking soda to the mixture, then stir until smooth. Activate the oven.

5. Grease the baking pan with refined oil. Then we put the dough on it, do it in an even layer, otherwise the cake may burn in some places.

6.In the meantime, let's prepare the cream. Combine condensed milk with butter and mix with a mixer.

7.Bake the cake for about 15 minutes, set the temperature to 180 degrees. You can check the dough with a toothpick. After cooking, cut it into small squares.

8. Move the slices into a separate container, preferably deeper, and fill with cream. Mix the resulting mass thoroughly.

9.The cake is completely cooked. All that remains is to find a suitable dish and make a poppy decoration. Dessert can be placed on the table.

No Bake Cookie Recipe

This cake recipe is very easy to make. It consists of two main components: condensed milk and cookies. You will spend just under an hour preparing the dessert. Murashka will be a great treat at any event.

Don’t be afraid of this cake, because even a novice housewife can make this dessert without any problems. Very few ingredients are required, and they are inexpensive and can be found in any store. As for decoration, it all depends on your imagination.

Ingredients: