Cake "Anthill" with sour cream

[Anthill]

It’s raining and cold outside, but the mood is not for light fruit pies. I wanted to bake something so warm, cozy ... terribly high in calories. Buns? Chocolate chip cookies? Pies? Waffles? Cake? Not that ... And then I remembered about the anthill - a simple cake familiar to everyone since Soviet times. How many years have I not baked it? Ten? She took out an old notebook with crumbling pages. Here it is, the same anthill, baked many, many times, so many that I still remember exactly how to make two and a half servings of dough, and two cans of condensed milk are enough. Now, of course, I will limit myself to one serving. The recorded recipe looks like this:

! Anthill

200 gr margarine
1/2 cup sour cream
1/2 cup sugar
salt, soda

And that's all. Memory is a great thing, so we do it this way

Anthill

100 g sugar (50 g white, 50 g brown)
120 g sour cream (10% in the refrigerator)
180 gr butter
350 gr flour
2 tsp baking powder
salt

1 can of boiled condensed milk
30 ... 200 g butter

Use a spoon (silicone spatula) to grind sour cream, salt, sugar and melted butter until the sugar is completely or almost completely dissolved. The oil is warm, almost hot, will stir quickly. Gradually add the flour and baking powder. We knead the dough - with our hands or with a silicone spatula (and how did I manage without it then?). The finished dough must be well cooled or even frozen. I put it in the refrigerator for an hour, then took it out, rolled the pieces a little smaller than the sausage - so that it would be more convenient to put it in the meat grinder - and for another 30-40 minutes in the freezer. This is now an electric meat grinder, you can't just put a lump of frozen dough into it, but then it was manual - pieces of any shape were well stuffed into it. We pass the frozen dough through a meat grinder, lay out on a baking sheet.



It is tight, everything will stick together - the dough will creep a little, rise a little - it is advisable to lay out more freely. But that will do, too. We bake at 200 C for about 10 minutes. Plus or minus, to the desired golden browniness. Break the baked parts of the anthill slightly with your hands. If you really like nuts - add a handful, but we never added.



Now we are preparing the cream. Mix a jar of boiled condensed milk (with a spoon or mixer) with soft butter. How much oil? and how much you tasty or how much to eat. I hooked a spoon from a pack, weighed - 36 grams. Oil is needed to liquefy condensed milk. pour / lay out the cream in the broken parts of the anthill. This is where my memory let me down - I had to take more of a cup! It's hard to interfere in this one, everything strives to get enough sleep on the table. Mix with your hands. At first it seems that it is impossible to knead and in general there is not enough cream - but the cream is just right and everything will gradually mix. We shift the almost finished anthill onto a dish with a slide. We wash our hands - I hope they didn't forget to remove the rings? With wet hands we form an anthill, tamping it a little, squeezing, crushing, pressing the crumbling mass. Here's a non-photogenic cake turned out.



But no one bothers to decorate at your own discretion - cream, mastic ... or just sprinkle with chocolate / nuts.
and here he is in the context



that same anthill ... Bon appetit!

Oh, what a cake ... from childhood, thanks!

Linochka! Thank you very much ! I will definitely do it! It seems to me that "Anthill" will be a chic addition to creamy ice cream!

[Linochka]

LinochkaI sit and lick my lips, nostalgia chokes ...

Thanks for reminding me!

If you have a press "Lakomka", you can simplify the process. You don't have to freeze the dough. We put the nozzle with holes and forward.

[lina]

lina, thanks for reminding me!
I wanted to cook.

how much I love him ...

Thank you girls! The funny thing is that before I did not like this cake and hardly ate it. And today a piece of coffee ...

Stellochka, thanks for the advice on making needle production easier! And if you still freeze the dough, you can also grate it.

[Lina]

Linahow much should it be sustained? In the fridge or not?

In the refrigerator, then it will freeze, but it is better to hold it in the room, so it will begin to soak, but it will also grab at the same time ...

[Natalia]

Thank you, Natalia! I already forgot the taste, it was a long time ago ...
It's still not dry, will it be soaked?

[Elenka69]

Elenka69
Withstand - I mean, ready? At least an hour in the refrigerator so that it grabs and does not fall off when cutting.

NatalyaN, there is nothing special to soak with and nothing - I keep it in the refrigerator. ...

[Elenka69]

Elenka69, not dry absolutely, but you can't call it impregnated - what to soak there? unless you put more oil, and not 36 grams, I don't even know how to explain - such a dense one. does not crumble at all when cutting.

[Lina]

Lina, I see, a good cutter!
I understood its consistency, thanks!

[lina]

lina And we also sprinkled poppy seeds on top to make it look like an anthill ...

Lina, can I put in my patch? I generally simplified the preparation of the dough to the simplest - I cool it a little and then knead it manually on a baking sheet covered with paper with my palm over the entire surface of the baking sheet - it turns out a cake and bakes it. The main thing is that it was of the same thickness over the entire surface. It turns out several cakes, and then I take them into pieces and roll each piece with a rolling pin - it turns out a small and not very crumb, which I pour into a mixing container and add cream. I quickly mixed it and that's it. It turns out a homogeneous cake of small grains. (This is how I figured out how to get out in the absence of a meat grinder - I haven't cooked with modern combines for a hundred years, the Soviet meat grinder was lost in time and space, and once I wanted to make a cake from my childhood, I found a way out) Maybe someone will use my way - I'll be glad.

And I rub the dough on a coarse grater

Dear Summer resident - Tanya, I also grated on a grater before and twisted it through a meat grinder - this was in Soviet times, it turned out for a long time, to be honest, but I baked 3-4 sheets quickly and you don't have to bother with the thickness of the grated dough - I have small crumbs the cake is monolithic, it turns out well soaked and nothing falls apart.

I just like the ants to carry raisins and nuts there, so I want the dough in small pieces

[Lina]

So I finally made this cake. Delicious!
LinaThanks for reviving the recipe! I bring you "+" and thank you very much!



When I was kneading the dough, I saw that there were no eggs, at first I rushed to my computer to double-check, but I decided to do it as it was and was not mistaken. The base is so crunchy and fragile! What do you need!
We cut it in an hour, I really wanted to try it piece by piece. Delicious!
I had a little more than 1 can of condensed milk and 200g of butter.
You won't eat a lot of it, but it will last longer.

[Elenka69]

Elenka69, to the health of you and your loved ones! Wow, what it turns out to be with a lot of oil! I'm a greedy person, and I won't give a pack for a double portion And in a day the anthill will become even tastier !!!

There are really no eggs in the dough. There is another anthill in that notebook, which contains eggs. It is crossed out

Thank you for your attention to the recipe and the report!

[Lina]

Lina, I then realized that there are no eggs here for a reason. The dough is very fragile, crunchy, it would be harder with an egg.

wonderful recipe!
I will definitely try according to your recipe.
I bake an anthill 2 times a week, but according to a different recipe

And we do the anthill like this:
1- bake worms, break them, add raisins and nuts.
2- boil the syrup (sugar, water, lemon juice, at the end brandy or honey), pour the cooled crumbs with almost cooled syrup and stir, let cool.
3-cream condensed milk (boiled milk) + mix butter, in a bowl, and in the refrigerator overnight
My children like this option more, the strong syrup does not allow the dough to soak to the end, the finished cake crunches a little. He, the cake, is from the category of delicacies, it is much easier to fill a biscuit, that's why they made it more complicated. That is rare, but apt!

[Lina]

Lina, and what is the weight of the finished cake obtained from this set of products?

[Zozulka]

Thank you, Lina, for the recipe! Delicious cake!
Zozulka, cake weight about 1100 g
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