Cake Anthill: a classic recipe step by step. Cake recipe An anthill without baking with cookies at home

Desserts resonate, repeat, have their own mystical or romantic stories and secret ingredients. But there is one dessert, the history of which is not known even to food historians.

There is no such recipe in confectionery traditions of any country, but it is loved by millions of "born in the USSR".The recipe and technology of this cake preparation are simple to indecency, and the taste is unforgettable. The hero of the article is the Anthill( Swallow's Nest) and its variations.

Familiar since childhood dessert. All that is known about him - the first mention of the cake "Anthill" dates from the 70s of the last century. Licked old culinary notebooks of mother or grandmother, you will definitely find the recipe of the "Anthill", written on the yellowed pages.

How to make a classic Anthill cake at home step by step?

Cake An anthill with sour cream, the recipe of which is given below, is not a so-called GOST recipe. However, many eminent Russian confectioners, including Alexander Seleznev, take this recipe as the basis.

So, cake Anthill with boiled condensed milk, recipe

Cake Anthill: option

For base:

• butter - 200 g. Can be replaced with quality margarine, but with butter, still tastier
• granulated sugar - 100 g
• sour cream(20%) - 200-220 g
• baking powder( baking powder) - 10 g
• wheat flour - 500 g( may need more or less)

For cream:

• butter - 200 g
• evaporated milk( boiled) - 400 g

Important: the products for the cream should be at room temperature!!

How to cook:

1. Chop the oil into small cubes and place in a refractory container. Melt the butter in any convenient way: in a microwave oven, in a water bath, etc. Do not bring the oil to a boil and ignite it. Once the oil cubes have completely melted, remove the container from the fire
2. Add the sugar to the melted oil and rub the mixture well. Ideally: the sugar should partially dissolve
3. Add the sour cream to the sugar-and-oil mixture, continuing to rub it carefully. Sugar must dissolve completely
4. Add a baking powder. The quality baking powder will start to act for a few minutes.
5. Mix 400 g of flour quickly into the mixture. If the dough is soft, gradually add the remaining 100 g. Be careful: the dough should be thick!

Tip: The dough for the Anthill does not need a long and thorough kneading. Moreover, such actions are harmful to him, since they compact the structure of

1. Divide the dough into 4-5 approximately equal parts. From each part of the dough form flat flat cakes with a thickness of 1.5-2 cm. The thinner your cakes are, the more uniform and quicker the dough will cool.

Dough for an Anthill packed for cooling in a refrigerator

1. Pack each cake into a food film and place it in the refrigeratorfor 30-40 minutes
2. While the dough is cooled, preheat the oven to 200 ° C
3. Baking pan with baking paper
4. Remove one of the flat cakes from the fridge. Then you can go in several ways:

• grate the dough on a large grater. You will get a kind of shavings from the test
• to pass the dough through a meat grinder with a large grate. As a result, the long flagellars
• will be broken on the baking sheet by tearing the small( very-very small!) Pieces of the
• with the most delicate flagellum and cutting the

1. . Distribute the dough on the surface of the pan as evenly and thinly as possible. Do not try to bake everything at once!

Dough for the Anthill, passed through the meat grinder, before baking

1. Bake the base until ruddy( about 20 minutes)

Important: Do not dry the cake!

1. The finished cake should be allowed to cool to room temperature
2. In a convenient container, quickly and thoroughly pour boiled condensed milk and oil. If you will knock down oil with condensed milk slowly and for a long time, it is possible to stratify the structure of the cream. On taste it will not be reflected, but the appearance of the cake will be spoiled.
3. Cool the chopped cake into small pieces, roll it with a rolling pin. This will achieve a non-uniform structure, since you will need both small crumbs and large inclusions of

Ground Ground for the Anthill

1. Mix the baked base and cream thoroughly. The cream should envelop each relatively large piece of the base. The fine crumb will fill the voids and make the cake formed more dense.
2. Give the cake the desired shape. You can:

• lay out a mass in the form of a conical dwelling of ants - an anthill
• to use a suitable volume and shape capacity and lay out, a little ramming, a mass into it. This will allow to give the cake a clear geometric shape, for example, a semicircle or a rectangle

. Advice: the form should be lined with several layers of food film - this will facilitate the extraction of the

• dessert to lay out the mass in small forms if a portioning of the dish is intended. A remarkable form for mini-ants can be simple disposable paper glasses that can be easily cut

Anthill molded for batch feed

1. An anthill refers to those desserts that need time to impregnate: 8 to 24 hours
2. After impregnation, extract the dessert fromshape( if you used it) and decorate on your own. The simplest version of the decoration: sprinkle the surface of

• with grated chocolate
• poppy
• crushed nuts / almond leaves
• with coke shavings

For those who do not like oil creams, there is a tasty and less fatty alternative

Cream for anthill with sour cream and condensed milk

• condensed milkboiled) - 400 g
• sour cream of any fat content - 400 g. If you do not use thickener, choose sour cream of high fat content
• thickener for cream - 8 g. If you are sure of the quality of condensed milk and sour cream, thickener for cream is not needed

Tip: The cream thickener is easy to make by mixing 2 parts of cornstarch and 1 part of the sugar powder

How to prepare:

1. Mix sour cream and thickener. Whisk. Sour cream should get fluffy creamy consistency
2. Continue beating by adding condensed milk( firstly - in small portions)
3. Once you intervene all the condensed milk, the cream is ready

Another interesting variant of the anthrax cream is the brewed

Cream for anthill with condensed milk( raw)

• milk of any fat content - 600 ml
• condensed milk - 400 g
• starch( corn) - 50 g
• butter - 200 g

Important: all products for the cream should be at room temperature! How to prepare:

1. Mix in a saucepan with milk and condensed milk( 500 ml).Bring to a boil over medium heat. Leave to cook on low heat
2. In a convenient container, combine starch and milk( 100 ml)
3. While stirring constantly, pour the starch mixture into a lightly boiling milk mixture. Within a few seconds the mixture will thicken. As soon as this happens, remove the fire pan, allow the contents to cool down to room temperature.

. Tip: To protect the cream from weathering and the formation of an unpleasant thick film, place the food film on the surface of the custard( the film and the mixture must come into contact)

1. Soft butter and chilled base beaterfor a few minutes with a mixer or whisk
2. Ready cream - homogeneous, white with a pleasant pearl shimmer, moderately sweet

Cake recipe Anthill without condensed milk and without sour cream

Forpreparation of a baked base you can use the recipe of a classic anthill, or you can try a "variation on a theme"

Anthill without sour cream and condensed milk

For a dough:

• butter or margarine - 200 g
• baking powder - 8 g
• milk of any fat content - 60 ml
• granulated sugar - 70 g
• wheat flour - 500 g( may need more or less)
• salt - pinch

For cream:

• milk toffee( loose candy) - 500 g
• milk of any fat content - 170-200 ml
• butter -50 grams

How to cook:

1. Mix flour with baking powder, sugar and salt. Combine flour mixture with butter( margarine) to the state of crumb
2. Adding a tablespoon of cold milk, knead a thick dough
3. Divide the dough into 4-5 approximately equal parts. From each part of the dough form flat cakes-billets thickness of 1.5-2 cm. The thinner your cakes are, the more uniform and faster the dough will "cool down"
4. Pack each cake into a food film and place in the refrigerator for 30-40 minutes
5. While the dough"Cool down", preheat oven to 200 ° C
6. Baking tray with baking paper
7. Remove one of the flat cakes from the fridge. Then you can go in several ways:

• grate the dough on a large grater. You will get a kind of shavings from the
• test to pass the dough through a meat grinder with a large grate. As a result, the long flagellars
• will be broken on the baking sheet by tearing the small pieces( very, very small!) Of the
• pieces into the smallest flagellum and cutting

1. . Distribute the dough on the tray surface as evenly as possible and thinly enough. Do not try to bake everything at once!
2. Bake the base until ruddy( about 20 minutes)

Important: Do not dry the cake!

1. The finished cake should cool down to room temperature

Tip: if you do not have access to the oven, you can bruise a small portion of the base of the dough on a well-heated frying pan

1. Cool the cake into small pieces, roll it with a rolling pin. This will achieve a heterogeneous structure, since you will need both small crumbs and large inclusions. Transfer the crumbs into a convenient container for mixing. At this stage, you can enrich the taste of dessert by adding crushed nuts, dried fruits, seeds, poppy seeds, etc. to taste.
2. In a saucepan or saucepan with a thick bottom, heat the milk
3. Once the milk starts to boil, turn off the heat to a minimum and put it in the pan of iris, stir well the candies and milk
4. Wait until the toffee completely melt and add the butter to the mixture. Remove the pan from the heat. Stir the butter with caramel mixture until a homogeneous mass is formed. The dessert cream is ready
5. Mix the cream with the ground base
6. Give the dessert the desired shape
7. Refrigerate for 8-12 hours( for impregnation)

Cake Anthill with honey and nuts, recipe

The basis for the cake can serve as any of the options above. A cream in this recipe is special: honey-nut

Cake Anthill with honey and nuts: classic serve

For cream:

• liquid honey - 160 g
• butter - 240 g
• kernels of walnuts - 240 g
• powdered sugar - 160 g
• yolk chicken - 2

How to prepare a cream:

1. Shred nuts with a blender. You should get a fairly small nut crumb, but not flour
2. Yolks beat a little
3. Soft butter butter with sugar powder, gradually adding yolks
4. In the oil mixture, gently, in small portions, enter honey, every time whipping the mixture thoroughly
5. Add the nuts and carefullymix
6. Ready cream has a pronounced nut-honey aroma

Cake Anthill with condensed milk and biscuits without baking, recipe

An anthill without baking: the mass is molded in a rectangular shape and is filled withcolada

Express recipe for a very tense days( and something tasty all the same it would be desirable).Dessert preparation takes 20 minutes. Time for impregnation: from 8 hours

• cracker( creamy / with cocoa) - 200 g
• peanut fried - 200-300 g
• butter - 200 g
• condensed milk - 400 g

1. If you are using raw peanuts, dry it in a frying panwithout adding oil, cool, peel, shred( but not into flour)
2. Grind the cookies. Ideal: break each cracker into four parts. The easiest option: to crush the cookies without unpacking the pack
   3. Combine the soft butter with the condensed milk and whisk thoroughly. The cream is ready
3. Mix the crushed cookies, nuts and cream
4. Give the dessert the desired shape
5. Put in the refrigerator for 8-24 hours( for impregnation)

Tip: pour the cooled cake with melted chocolate or ganache. The taste of dessert will resemble a chocolate bar "Snickers"

Cake An anthill of corn sticks, recipe

It's difficult to say how many children can appreciate the exquisite taste of tiramisu. But with certainty it can be argued that an anthill from corn sticks will not just leave indifferent little sweet

An anthill of corn sticks or "lazy" chak-chak

• cornsticks - 240 g. Given the somewhat changed technology of corn dessert production, it is more convenient to use dry breakfast cereals:rings or balls
• butter - 180-200 g
• condensed milk cooked - 300-400 g
• nuts and seeds( kernels) - 100 g

1. If you use thick corn sticks, chop them a little
2. Fry nuts and seeds. Nuts free from the husks
3. Melt the butter, mix with the condensed milk( the condensed milk should be at room temperature).The cream will have a bit of a liquid consistency
4. In a convenient container mix nuts, chopsticks and cream
5. Give the dessert a comfortable shape. If you are preparing a dessert for children, give preference to batch serving
6. Refrigerate for 8-24 hours( for impregnation)

Dessert recipe Anthill from Alla Kovalchuk is presented in video

Video: Cake "Ant hill" and chess cookies - Everything will be tasty

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