Cake "Anthill" with condensed milk: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This article describes the detailed preparation of the "Anthill" cake with condensed milk according to the photo recipe, and also suggests various cooking options: from simple to the most original, and also gives recommendations for choosing products.

A few words about the cake

Despite its huge popularity, it is still unknown who is the author of such a simple and at the same time amazing product: the Anthill cake remains one of the favorites among people who lived in the early 90s. No matter how interested persons try to find out the history of the creation and father of the cake, this fact still remains open.

All that is known is that it spread massively during the times of perestroika and a terrible food shortage (probably that is why it became so loved by everyone).

The calorie content of the "Anthill" cake (with condensed milk) is 385 calories per 100 gram portion, so you should not abuse it, because because of its taste you can not stop in time and eat a couple of extra kilos.

Cooking options

RecipesThere are several “Anthill” cakes with condensed milk (instead of cream), but they are all based on grinding the base and shaping the cake in the form of a pyramid or cone. The following options are considered the most common and affordable for cooking:

1. A classic recipe based on shortbread dough: according to it, the dough is passed through a meat grinder to obtain thin straws, which are baked and broken into pieces, smeared with condensed milk.
2. Cake "Anthill" from cookies: this option is called lazy because you don't need to bother with preparing dough and baking for a long time, and ready-made cookies of the type "Tea", "From baked milk", "Anniversary" are taken as the basis "".
3. Original and author's versions with the addition of candied fruits, dried fruits, nuts and other sweets to the base. Also in this version of the cake there may be not the usual boiled condensed milk, but with the addition of cocoa powder, Nutella, or condensed milk whipped with butter.

Shortcake recipe

The classic "Anthill" cake with condensed milk is made from shortcrust pastry, so that sweet tooth and lovers of quick recipes do not claim. The dough recipe is as follows:

• 300 grams of quality margarine (at least 76% fat), butter can also be used in the same amount.
• 120 grams of granulated sugar.
• Two or three spoons of poppy, it is he who gives a special feeling of eating an anthill because of the black seeds in the dough. Poppy does not need to be pre-steamed or chopped.
• 800 grams of wheat flour.
• 0.5 tsp soda, quenchedvinegar or citric acid.
• Ice water.

The dough is kneaded in the traditional way: margarine is rubbed on a coarse grater or chopped with a knife into small pieces and ground with flour (previously sifted through a sieve) into an oily crumb. It is important to do this carefully so that all the pieces of butter are pounded. Next, sugar and baking powder, poppy seeds are added and the dough is kneaded. To do this, it is necessary to add a small amount of cold water to the dough, which should be added during the kneading process, just a little bit so that the dough forms into a dense lump.

In no case should you knead it for a long time, since shortbread dough categorically does not accept this: when baking, it will become hard and dense instead of becoming light and crumbly. Be sure to place the dough in the refrigerator for one to two hours, wrapped in plastic. This is also a prerequisite for making good quality shortcrust pastry.

Sour Cream Dough Recipe

Also, the dough base for the Anthill cake with condensed milk can be prepared according to this recipe:

• 400 grams of butter soften at room temperature and mash with a fork.
• Three eggs lightly beat with a blender and mix with butter until smooth.
• 280 grams of warm milk gradually pour into the butter mixture, stirring, and then add one packet of baking powder for dough. If not, then mix 0.5 teaspoon of soda with citric acid on the tip of a knife and pour into the dough.
• 800 grams of flour sift through a sieve and addto the milky-butter mixture, constantly kneading immediately with a spoon, and then with your hands.

Knead the dough and, placing it in a plastic bag, put it in the refrigerator for an hour and a half. After that, you can start baking the base for the cake.

Cake shaping

Cake "Anthill" (with condensed milk) has a bumpy structure, thanks to a specifically prepared dough base: we take it out of the refrigerator and pass it through a conventional meat grinder in small portions. The thin strips of dough obtained in the process are placed on a baking sheet lined with parchment and baked in the oven at a temperature of 200-220 degrees until a light golden color. It is advisable not to dry them too much, otherwise the cake will need more cream for impregnation and time for this, respectively.

If you don’t have a meat grinder or you don’t want to use it for such a thing at all, then you can freeze the dough more and then grate it with large holes on parchment, which is spread out on a baking sheet. Spread the grated mass in a thin layer over the entire plane, bake in the oven and, after cooling, divide into pieces.

We break the baked pieces of dough into small pieces, no more than one centimeter in length and place a wide dish, put boiled condensed milk there (at least two cans of 400 grams each) and mix thoroughly. The mass should be viscous, but not too tight, the dough should absorb the liquid part, and then the cake will become dense and hold its shape. If there is a deep and narrow bowl, you can use it as a form, if not, thenyou will have to wait a couple of hours for the baked pieces of dough to absorb the cream a little and be able to keep the shape of the cake. If a form is used, then you should line it from the inside with cling film and simply place the prepared mass of cookies and cream there, tamping it tightly. If the cake is molded without dishes, then simply fold it in a slide, making it look like an anthill.

How to make a cream

The classic recipe for the "Anthill" cake - with condensed milk. At what boiled down to a brown thick state. To do this, two ordinary cans of condensed milk are placed in a small saucepan, completely filled with water and placed on the stove. After boiling, the fire becomes smaller, but still small bubbles of boiling water should be present. If it suddenly turns out that the water boils away and the jars are not completely closed, then you should add hot (!) Water to the required level. After about two hours, we take out the jars and open them after cooling. Thick sweet mass - this is condensed milk boiled to cream.

On the Internet, you can find a recommendation to cook condensed milk in an opened jar in a water bath, but this is inconvenient and does not give a better result (compared to a closed jar), only unnecessary trouble.

Another version of cream cake

The resulting boiled condensed milk can be smeared over the cake, or you can beat 400 grams of best quality butter with cooked condensed milk, gradually adding it to the whipped mixture and achieving the desired consistency. Also optionalyou can add 200 grams of walnuts, lightly toasted in a dry frying pan and crushed to small crumbs. To sprinkle the top of the cake, you can use chocolate chips or nuts, and also pour chocolate icing. In the classic recipe, the cake is sprinkled with crumbs from leftover cookies, crushed to a fine sand.

Hurry Recipe: Biscuit

If you don't have the time or desire to bother with baking the base, you can do without baking. Cake "Anthill" with condensed milk can be made from ordinary cookies, crumbled into small pieces. To do this, use the simplest cookies for tea made from baked milk, shortbread (without cream or icing) or with a small addition of peanuts.

Biscuits are broken into pieces by hand or with a rolling pin (just roll the cookies on the table) and mixed with the condensed milk cream prepared according to the recipe above. In no case do you need to grind the cookies with a blender - it will turn into small crumbs, and this contradicts the main idea of the cake, because it should be bumpy, with cream cavities, and not smooth. After cooking, such a cake should be soaked for at least twelve hours to achieve optimal taste.

Modern version: "More pile is better!"

Over the past ten years, a simple recipe for an Anthill cake made from cookies with condensed milk has changed beyond recognition: now various additives have been added to it for a variety of taste and appearance. For 800 grams of cookies, crushed into small pieces, you need to take one hundred gramsraisins, chopped dried apricots, pitted prunes, dried figs, walnuts or hazelnuts, you can also take marmalade of a dense texture and also cut into small cubes, adding to the liver.

Combine all the ingredients in a bowl and add condensed milk: boiled or whipped with butter, mix thoroughly until the cream is evenly distributed over the mass. On a dish we form a cake in the form of a cone, and giving it a resemblance to an anthill, you can sprinkle it with grated chocolate or chopped walnuts.

A few tips on choosing condensed milk

You should not buy ready-made boiled condensed milk for the Anthill cake, as it has an increased amount of artificial thickeners that significantly distort the taste of the product. At the same time, such a low-grade product will not be able to fully soak shortbread dough, which requires a lot of moisture.

When buying condensed milk, you need to study the label: the product should only contain cow's milk and sugar. Everything else is a pathetic attempt to cash in on the addition of vegetable fats to this product or something worse. How to distinguish the right product from a fake? This is what real condensed milk is called, but “Condensed Milk”, “Condensed Natural” or “Varenka” is another, not the fact that it is a quality product.