Classic Anthill cake - 10 recipes with photos step by step

Who doesn't remember the Anthill cake from childhood? Each housewife wrote down his recipe in a notebook: shortbread dough, delicious sweet cream, most often based on condensed milk. We propose to consider the 10 most relevant recipes for this delicacy.

Classic recipe for cake Anthill with condensed milk

You should definitely try to make this cake at home on your own from start to finish, do not use purchased cookies as a basis. The cake will turn out fragrant and melt in your mouth. It is sandwiched with a cream based on butter and ordinary white condensed milk.

Cooking time: 2 hours.

Servings: 8.

• 
  If desired, margarine can be replaced with butter, it will be more useful. Cut the margarine into large cubes and melt in pulses for 10 seconds. in the microwave. Make sure the margarine does not overheat, otherwise it will shoot out of the bowl.
• 
  Add sugar and vanillin to the margarine, stir everything thoroughly to dissolve the sugar crystals.
• 
  Add sour cream at room temperature to the mixture and stir until smooth.
• 
  Beat the chicken egg to the ingredients in a bowl, stir until combined.
• 
  Pour soda into the mixture, which must first be extinguished with vinegar. Stir everything again. When the surface of the dough is slightly covered with bubbles, begin to add a little flour, previously sifted through a sieve.
• 
  You should make a firm but elastic dough.
• 
  Roll the dough into a ball, flatten by hand, wrap in plastic wrap and put in the freezer for 30 minutes. This is done so that the dough cools faster and more evenly, and so that it is easy to work with it.
• 
  Cover the baking sheet with food parchment. Remove the frozen dough from the freezer and tear into small pieces the size of cherries. Spread these pieces 1 cm apart so that they do not stick together when baking.
• 
  Bake in an oven preheated to 180 degrees for about 15 minutes, until the dough is slightly golden. Remove from oven, pour cookies into large bowl and let cool.
• 
  For the cream, melt the butter with impulses in the microwave or steam bath. It is desirable to take the oil with the maximum fat content, it is the most delicious. Never use margarine or spread for the cream.
• 
  Mix melted butter with condensed milk. In this case, ordinary white condensed milk is used, not boiled.
• 
  After the dough has cooled, break the balls of the dough into small pieces with your hands and pour them into a deep bowl. Pour all the cream in the same bowl and mix it with the sand crumbs.
• 
  Transfer the mass to a flat plate and manually shape it into a slide that resembles an anthill.
• 
  Take the cake to a cold place to soak (keep it in the refrigerator or on the balcony for about 5-6 hours).
• 
  If you wish, you can pour milk or white chocolate on top, or you can leave it without glaze.

Bon Appetit!

Anthill recipe without baking with cookies and condensed milk at home

When there is no time and desire to mess around with the dough, you can cook the Anthill using purchased cookies. You will need any shortbread cookies without additives and a pronounced taste. The icing for the cake is prepared on the basis of kefir.

Cooking time: 30 min.

Servings: 6.

Ingredients:

For the cake:

• Cookies - 500 g;
• Walnuts - 150 g;
• Butter - 100 g;
• Boiled condensed milk - 500 g.

For glaze:

• Kefir - 50 ml;
• Cocoa powder - 2 tbsp. l .;
• Granulated sugar - 2 tbsp. l .;
• Butter - 60 g.

Cooking process:

1. Break the cookies with your hands in small pieces of 0.5-1 cm. Or you can put all the cookies in a tight bag and run a rolling pin over it several times.
2. Roast the walnuts in a frying pan, remove the brown husk by rubbing the nuts between your hands. Cut into medium sized pieces with a knife, stir into the cookie pieces.
3. Remove the butter from the refrigerator in advance and leave on the table for 1-1.5 hours to soften. If time is short, you can cut a piece of butter into small pieces and spread on a wide plate, so it will melt faster.
4. Boiled condensed milk should also be removed from the refrigerator at least 1 hour before cooking, otherwise the butter in the cream may grab into lumps due to the temperature difference.
5. Beat butter and condensed milk with a mixer until smooth. Add cookies and nuts to the mixture and mix very well with a spoon so that the cream is evenly distributed.
6. Put the resulting mass on a dish, form a slide in the form of an anthill from it with your hands.
7. For the glaze, pour kefir into a saucepan, add cocoa, granulated sugar there, put butter and mix. Heat the mixture over low heat, stirring constantly, until the butter and sugar grains dissolve.
8. Put this glaze in the cold for 15-20 minutes, and then pour it over the already formed cake. Sprinkle coconut or poppy seeds evenly over the top.
9. Remove the finished cake in the cold for 11-12 hours so that it is soaked and the cream hardens.

Bon Appetit!

Soviet era Anthill recipe with boiled condensed milk

Here you have to tinker a little with the test, but it's worth it. You will get a crispy cookie due to the absence of eggs in the dough. It can be molded by hand, or you can twist it through a meat grinder.

Cooking time: 1 hour 30 min.

Servings: 8.

Ingredients:

• Wheat flour - 460 g;
• Granulated sugar - 110 g;
• Sour cream - 160 g;
• Butter - 400 g;
• Baking powder - 1.5 tsp;
• Boiled condensed milk - 1 can;
• Milk or black chocolate - 45 g.

Cooking process:

1. Take the oil out of the refrigerator in advance so that it becomes room temperature and softens. The butter cannot be replaced with a spread or margarine; it is also undesirable to buy a product with a fat content below 82.5%. The fattest butter will make the most delicious dough with a creamy aftertaste.
2. In a separate bowl, combine 200 g of soft butter (the rest will be left for the cream) and sugar. Stir vigorously with a fork to combine the sugar with the butter. There is no need to wait for sugar to dissolve, it cannot dissolve in fats.
3. Add fat sour cream to the products and stir until smooth.
4. Sift flour and baking powder into another bowl and mix them. Put the oven to heat up to 180 degrees.
5. Stir in a little flour mixture to the oil mixture, knead a soft plastic dough. Wrap it in a bag or cling film, press it into a cake with your hand and leave to cool in the refrigerator for 1 hour.
6. Scroll the dough through a meat grinder, tearing off pieces the size of a small apple.
7. Spread the rolled dough evenly on a baking sheet lined with baking parchment. Bake the cookies for about 20 minutes. until golden brown.
8. Cool the cookies and break them into small pieces with your hands.
9. Combine soft butter (200 g) with boiled condensed milk and beat until smooth with a mixer.
10. Pour pieces of cookies into the cream, stir so that the cream is evenly distributed throughout the mass.
11. Put a mass of cookies with cream on a dish, form a slide out of it.
12. On a fine grater, rub the chocolate from the refrigerator directly onto the cake.

Bon Appetit!

Delicious Anthill cake without condensed milk

Not everyone likes a fat cream based on a whole pack of butter and condensed milk, so we offer the option of making Anthill with chocolate custard in milk.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Wheat flour - 170 g;
• Butter 82.5% - 110 g;
• Sour cream - 110 g;
• Granulated sugar - 60 g;
• Soda - 0.25 tsp;
• Salt - 0.3 tsp.

For the cream:

• Milk 3.2% - 300 ml;
• Granulated sugar - 110 g;
• Butter 82.5% - 70 g;
• Cocoa powder - 1 tbsp. l .;
• Corn starch - 1 tbsp. l.

Cooking process:

1. Sift the flour into a deep bowl. Add salt, soda (you do not need to extinguish with anything), granulated sugar, mix.
2. Cut the cold butter into cubes into the mixture. Chop the mixture into small crumbs with a food processor or knife.
3. Add sour cream, stir. Collect the dough in a tight ball and wrap in a plastic bag. Put the dough in the freezer by flattening it with your hand for 20 minutes.
4. Cover the baking sheet with a baking mat or parchment. Preheat the oven to 180 degrees.
5. Grate the dough with a coarse grater and distribute evenly over the baking sheet.
6. Bake the piece for about 20 minutes. until golden brown.
7. Pour milk into a saucepan with a thick bottom and walls, add corn starch, sugar, cocoa powder. Beat with a mixer or whisk to prevent lumps. Potato starch can be substituted for cornstarch, but it may taste aftertaste.
8. Put the saucepan over low heat and cook until boiling, stirring constantly. After boiling, cook for about 30 seconds. Remove mixture from heat and add butter, stir.
9. Pour crumbs of biscuits broken by hands into the cream and mix thoroughly.
10. Put the mass on a dish on a low slide and put in the cold for 3-4 hours.
11. Serve the sliced ​​Anthill with hot tea or coffee.

Bon Appetit!

Meat Grinder Sand Anthill Recipe

If you have a meat grinder at home, you can run the cake dough through a wire rack with large holes. In this case, when baking, you will get thin strips of shortcrust pastry, which will quickly bake. The cake is poured with melted chocolate.

Cooking time: 1 hour.

Servings: 10.

Ingredients:

• Wheat flour - 4 glasses;
• Butter - 1 pack + half a pack for cream;
• Sour cream 20% fat - 0.5 cups;
• Sugar - 0.5 cups;
• Boiled condensed milk - 1 can;
• Soda - 0.5 tsp;
• Milk chocolate - 1 bar;
• Sesame seeds - 1 pack.

Cooking process:

1. Melt the butter in a microwave oven for 10 sec. Impulses. Add granulated sugar to it.
2. Mix soda in a bowl with sour cream.
3. Combine butter and sour cream mixtures, add sifted flour in portions. Knead the dough with your hands, form a ball out of it.
4. Place a grid with large holes on the meat grinder, scroll the dough. Periodically cut the dough from the meat grinder with a knife to make ribbons about 3 cm long.
5. Line a baking sheet with food parchment and place shortbread cookies over it.
6. Preheat the oven to 200 degrees. Remove the baking sheet with the workpiece in the oven for 20 minutes. and bake the dough until golden brown.
7. Cool the cookies and break them with your hands into small crumbs.
8. Put the condensed milk in a bowl, add half a packet of softened butter to it and beat with a mixer until combined.
9. Add pieces of cookies to the cream, mix. Put a slide from the mass on a plate. Put in the refrigerator.
10. Melt the chocolate in a water bath, but carefully so that no water gets into it, otherwise the chocolate will curdle. Pour melted chocolate over Anthill and sprinkle with sesame seeds.

Bon Appetit!

Homemade cake Anthill from corn sticks

The taste of corn sticks cake familiar from childhood will not leave anyone indifferent. The anthill is quickly prepared and eaten just as quickly.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Corn sticks - 130 g;
• Butter - 100 g;
• Boiled condensed milk - 150 g;
• Peanuts or walnuts - 60 g.

Cooking process:

1. Cut most of the sticks into small rings with a sharp knife, leave the rest in the same form as they were.
2. Roast peanuts or walnuts in a frying pan, rub between fingers to peel off a thin brown husk.
3. Cut the nuts into small pieces with a knife or put them in a tight cellophane bag and beat with a kitchen hammer (do not get carried away too much, otherwise the nuts will turn into small crumbs). Or you can roll a heavy rolling pin around the bag for the same purposes. Add nuts to the chopsticks.
4. Melt the butter in a water bath or in short pulses in the microwave. In no case should you replace butter with a spread, and even more so with margarine.
5. Add boiled condensed milk to the butter and beat with a mixer or blender until a smooth, homogeneous emulsion.
6. Place the corn sticks in a deep bowl and pour the cream over them. Stir the mixture thoroughly so that all the sticks are covered with cream.
7. Put the mass in a baking dish, previously lined with cling film.
8. Refrigerate for 3-4 hours or overnight to harden.
9. Cut the Anthill into portions and serve with cold milk or hot cocoa.

Bon Appetit!

Delicious Anthill recipe with sour cream

For those who are fed up with heavy and sweet cream with condensed milk and butter, there is a recipe for Anthill with sour cream. Its slight acidity balances the sweetness of the dough.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Butter - 200 g;
• Flour - 3 cups;
• Sugar - 130 g;
• Sour cream - 130 g;
• Baking powder - 15 g.

For the cream:

• Fatty sour cream - 750 g;
• Sugar - 300 g;
• Cocoa powder - 3 tbsp. l.

Cooking process:

1. Hold the butter for about 1 hour at room temperature. Mix butter, granulated sugar and sour cream, beat with a mixer.
2. Sift flour, add baking powder and mix.
3. Sprinkling in portions, add all the flour to the oil mixture. Knead the plastic dough, roll it into a ball, flatten it, wrap it in plastic wrap and put it in the freezer for 20 minutes.
4. Twist the cooled dough through a meat grinder, put in an even layer on a baking sheet covered with parchment.
5. Bake in a preheated oven at 200 degrees for about 15-20 minutes until the dough turns golden.
6. Chill the cookies and break them into small pieces up to 0.5 cm in diameter.
7. For the cream, combine sour cream with sugar, let the mixture stand for 15 minutes. until the sugar dissolves.
8. Pour cocoa powder into the mixture and beat everything with a mixer.
9. Pour pieces of cookies into the cream, mix.
10. Put the mass on a plate with a slide and refrigerate for 2-3 hours.

Bon Appetit!

Fragrant cake Anthill with nuts

Various additives can be added to the Anthill cake. Here the cream is enriched with honey, nuts and raisins are also added. The cake comes out with an unusual taste, and the nuts crunch pleasantly in the mouth.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

For the test:

• Chicken eggs - 3 pcs.;
• Wheat flour - 20 tbsp. l .;
• Granulated sugar - 1 glass;
• Milk - 6 tbsp. l .;
• Melted butter - 5-6 tbsp. l .;
• Soda, slaked with vinegar - 1 tsp.

For the cream:

• Butter - 120 g;
• Boiled condensed milk - 1 can;
• Liquid honey - 6 tbsp. l .;
• Nuts - 0.5 cups;
• Raisins - 0.5 cups.

Cooking process:

1. Mix eggs with sugar and beat until well formed.
2. Pour milk and melted butter into the egg mixture, stir until smooth.
3. Quench the baking soda with vinegar and pour into the mixture.
4. Gradually add the sifted flour in portions. Knead the dough well. Break the dough into many small pieces with your hands and place on a cutting board.
5. Place the dough pieces in the freezer for about 1 hour.
6. Cover a baking sheet with parchment or a baking mat, preheat the oven to 180 degrees.
7. Take out 1 piece of dough from the freezer, rub on a coarse grater and spread evenly large shavings on a baking sheet. Do the same with all the other pieces of dough.
8. Bake the dough in the oven for about 7-10 minutes. to a ruddy state.
9. Cool the finished biscuits slightly and while still warm, break them into coarse crumbs.
10. Melt butter in a saucepan, add boiled condensed milk there and continue heating.
11. Pour honey into the mass and stir constantly so that it does not burn (do not bring to a boil). Cook for about 30 seconds. over low heat.
12. Fry the nuts in a pan and chop coarsely with a knife.
13. Pour raisins with boiling water, mix and let stand for about 1 minute, rinse with cold water and squeeze.
14. Combine raisins, nuts and sand crumbs. Add the cream and with wet hands mix the whole mass thoroughly so that the cream is evenly distributed.
15. With wet hands, form a slide on a platter.
16. Remove to a cold place for hardening and impregnation for 4-5 hours or overnight.

Bon Appetit!

A step-by-step recipe for the classic Anthill with honey

A very unusual cake: here the dough is not baked in the oven, but fried in a pan, no sugar is added to it. All is flavored with honey-based cream sauce.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Chicken eggs - 2 pcs.;
• Water - 200 ml;
• Soda - 1 incomplete tsp;
• Wheat flour - how much the dough will take;
• Honey - 1 glass;
• Sugar - 0.5 cups;
• Vegetable oil - for frying.

Cooking process:

1. Dissolve the salt in a glass of water, beat in the eggs, stir.
2. Pour in a few glasses of sifted flour to get a tough dough, like for dumplings or dumplings.
3. Tear off a small piece of dough and roll it out very thinly.
4. Cut the rolled out dough into squares.
5. Fry the dough squares, pouring a lot of odorless vegetable oil into the pan. The pan should be cast iron, heavy and deep.
6. Remove the squares from the pan with a slotted spoon or fork and place them on paper towels so that they absorb the rest of the fat.
7. Pour honey into a saucepan, add granulated sugar. Put the saucepan on low heat and melt until the sugar dissolves. When the mixture begins to boil, remove the pan from heat.
8. Put the pieces of dough in a deep bowl, pour over them with honey sauce.
9. Mix everything thoroughly so that each cookie is covered with a layer of sauce.
10. Put on a flat dish in a slide, let cool and cut into pieces.

Bon Appetit!

Delicate Anthill with custard

Anthill cake soaked in custard turns out to be less crunchy, but more tender, has a pleasant creamy aftertaste.

Cooking time: 1 hour 20 minutes.

Servings: 7.

Ingredients:

For the test:

• Sugar - 0.5 cups;
• Fat sour cream - 0.5 cups;
• Butter from 72.5% - 240 g;
• Soda slaked with vinegar - 0.5 tsp;
• Wheat flour - 4 glasses;
• Vanilla sugar - 10 g.

For the cream:

• Fat milk - 1 l;
• Granulated sugar - 2 cups;
• Vanilla sugar - 1 sachet;
• Chicken eggs - 4 pcs.;
• Wheat flour - 6 tbsp. l .;
• Butter - 280 g.

Cooking process:

1. Cover the baking sheet with a rug or parchment for baking. Preheat the oven to 190 degrees.
2. Mix together the butter, melted in the microwave, plain and vanilla sugar, sour cream and soda quenched with vinegar. Stir until combined.
3. Sift the flour and add to the liquid mixture in portions. Knead a plastic dough and divide it into several parts.
4. Form a couple of balls from the dough, put them on a dish and send them to the freezer for 20 minutes.
5. Grate the dough on a coarse grater and spread evenly over the baking sheet.
6. Bake at the specified temperature for about 15 minutes. until ruddy and golden, take out, cool. Break the dough into small pieces with your hands.
7. For the cream, combine milk, 1.5 cups of sugar and vanilla sugar. Pour into a heavy-bottomed saucepan and place over low heat
8. Beat eggs separately, 0.5 cups sugar. Pour flour into the mass and beat again.
9. When the milk begins to boil, introduce the egg mass into it in a thin stream, stirring constantly. Cook, stirring occasionally, until the cream is thick. If lumps appear, they can be punctured with a blender.
10. Cool the cream to a warm state and add butter to it, mix.
11. Pour the cream into the sand crumbs. Stir well.
12. Put the sweet mass in a slide on a platter or cutting board and put in the refrigerator to freeze for 4 hours.

Bon Appetit!