Anthill cake

Category: Confectionery
Anthill Cake

Ingredients

Dough:
Sour cream 1/2 tbsp.
Margarine 200 gr.
Sugar 1 tbsp.
Salt 1/2 tsp
Soda 1 tsp without a slide
Eggs (SB) 2 pcs.
Flour* about 500 gr.
Vanillin on the tip of a knife
Cream:
Boiled condensed milk 1 can
Butter 200 gr.
Glass 250 ml.

Cooking method

  • The forum already has a similar recipe "Ant", but still I decided to share our family tradition. Every year, as long as I can remember, we bake "Anthills" for the New Year, knead the triple rate at once, roll the balls by hand - this is also a family ritual! We tried it through a meat grinder once, didn't like it, we don't experiment anymore. The amount of ingredients is indicated for 1 portion of the dough. One portion makes one large or 2 small cakes. Well, let's get started ...
  • Melt margarine. In a deep bowl with a mixer on low speed, mix sugar, salt, sour cream, eggs and margarine until smooth. Gradually add sifted flour mixed with baking soda. Knead a soft, elastic dough, put in a bag.
  • Anthill Cake
  • If you are going to pass the dough through a meat grinder, then the dough must be removed for an hour in the refrigerator. We don't like this method. Therefore, we leave the dough on the table. After an hour (maybe more), we put a baking sheet in the middle of the kitchen, sit down in a circle and roll small balls the size of hazelnuts with handles.
  • Anthill Cake
  • As soon as one baking sheet is ready, put it in a hot oven (200 Cabout), and roll the second baking sheet ourselves. The four of us turn out very quickly, while one baking sheet is baking, the second is already ready. So, our balls are ready. Now you need to mix soft butter well (yes, just with a spoon, no mixer is needed) with warm! boiled condensed milk (we cook condensed milk about 2 hours before kneading the dough, we do not drain the water so that the condensed milk is warm). Now we mix our balls with cream and put them on a plate in a slide. You can sprinkle with grated chocolate on top.
  • Anthill Cake
  • Anthill Cake

Note

* You may need more or less flour, depending on the flour. Do not knead too steep dough, the "balls" will turn out to be hard.

Unfortunately, it was not possible to photograph the entire cooking process. Hope the recipe is useful to someone

Albina
Outwardly, this cake looks more like a mountain of chak-chaka. In my childhood and youth, I baked an anthill and rolled the dough through a meat grinder, as it was written in the recipe.
Rada-dms
Looks very nice!
And to use the cream in a warm form is an innovation for me, so bookmark it !!! Thank you very much!!
As far as I remember, according to the recipe I used to make a couple of times, the cakes were baked and broken before mixing.
IvaNova
do not tell me how long you cook condensed milk (I haven't cooked it for a long time, I forgot everything)
Elven
Albina, yeah, looks like a chak-chak. Mom's notebook also says about the meat grinder, but we don't like that. We only bake such a cake for the New Year, so once a year you can roll the balls with pens. Moreover, not so long. I noted the time for how many one baking sheet I would roll, it turned out about 10 minutes
Ol, Thank you! I hope you enjoy it.
IvaNova, we buy only Belarusian condensed milk, it is ready in 2 hours. I can't say anything about the Russian one. Maybe the girls will tell
IvaNova
Thank you!
I buy Rogachevskaya
2 hours - remembered
eye
Quote: IvaNova

do not tell me how long you cook condensed milk (I haven't cooked it for a long time, I forgot everything)
we cook Rogachevskaya for 3-3.5 hours, less - not the same taste when whipping with butter
Elven
Tatyana, but on the contrary, I do not like the taste of condensed milk, which was cooked for a long time
IvaNova, there is nothing See for yourself, according to your taste - you can cook longer
eye
Quote: Elven
I don't like the taste of condensed milk that has been cooked for a long time
Lena, me too, if it is, but when whipping with butter, this concentration of taste is optimal for us.
but I mean the classic version of the cream, when both components have the same room temperature.

with cream from warm condensed milk I tried a cake once ... not our option, fudge is more likely not a cream.

Elven
Tatyana, I will try somehow your option to compare tastes. To be honest, I didn’t think about it, we always make such a cream for Anthill. But it doesn't look like fudge, the taste of condensed milk is very much felt. But when butter is whipped with condensed milk, then the taste is completely different, I don't really like it
eye
Lena, it's good that everyone has their own favorite recipe!
Elven
Quote: ok
It's good that everyone has their own favorite recipe!
Tatyana, agree
IvaNova
virgin i'm puzzled
made a cake, but it is needed the day after tomorrow
put soaked in the refrigerator - right?
Or did you have to leave it warm?
eye
I put it in the refrigerator right away, but I have a recipe through a meat grinder and a different cream
IvaNova
Thank you!
let it stand in the refrigerator - there is oil in the cream, in the cold it seems to me more correct
eye
especially since there is nothing to soak there, but in the cold it will bond immediately and will not float
Elven
Girls, but here they always stand at room temperature and do not swim. Already the 6th day on the windowsill "live" But in the refrigerator is also normal, just get it in advance when you will eat
eye
Flax, and I always have cakes in the fridge.
sorry, again I climbed up to you ...
Elven
Tatyana, yes everything is fine
there is nowhere to put in the refrigerator. But this trick only works with Anthills, I also put other cakes in the refrigerator
IvaNova
thank you
very clean process with good result, homemade cake liked
organizational conclusions made
1) in no case overdry the "peas". Overexposed in the oven, they are poorly soaked
2) keep the assembled cake in the room - it is not soaked with the refrigerator, but in the heat it becomes homogeneous
3) introduced at the request of workers - leave the amount of cream the same, reducing the amount of dough. I didn't weigh the cake, but it turned out to be big, a lot for our family. Reduce)
In general, it is simple and tasty. Thank you!
Elven
IvaNova, to your health I'm glad that I liked the cake!
Quote: IvaNova
in no case overdry the "peas". Overexposed in the oven, they are poorly soaked
Agree. If overexposed, the "peas" are hard.
Quote: IvaNova
keep the assembled cake in the room - it is not soaked from the refrigerator, but in the heat it becomes homogeneous
Here I agree 100%. It shouldn't soak, though. He just has to "grip" well, after the refrigerator he has some other taste
Quote: IvaNova
introduced at the request of workers - leave the amount of cream the same, reducing the amount of dough
Never tried. It seems to me that it will creep if there is more cream and less dough. Unsubscribe later what happens, I would very much like to know the result
glykoza
Lena, how many "peas" to bake? You can roll it both quickly and slowly, suddenly I overexpose.
Elven
Jeanne, it depends on the oven. As soon as they begin to blush, you need to take out
glykoza
Lena, thank you.

I here in the text found that sculpting a baking sheet of "peas" takes 10 minutes. I will be guided by this time.
Elven
Quote: glykoza
I here in the text found that sculpting a baking sheet of "peas" takes 10 minutes. I will be guided by this time.
No, it's better to focus on the oven
glykoza
Lena, thank you.

I will report ....

It took me longer to roll peas than 10 minutes

Anthill Cake

I don't know how with flour, it took more than 500 g from me, but the peas floated into the buttons

I turned them over, they were not fried on top. I have a gas oven.

Anthill Cake

Then, as it seemed to me, the buttons were too big and I still broke them in half

Anthill Cake

Condensed milk with butter did not resist, so they did not get into the frame

Here are the ready-made cakes, I'll try one in about 3 hours, I hope that's enough

Anthill Cake
Elven
ZhannochkaThank you very much for such a wonderful master class !!! What kind of "peas" jewelry of course, it will take longer for such
Quote: glykoza
I don't know about flour, it took more than 500 g from me, but the peas floated into the buttons
everything turned out right if I could film the entire cooking process, it would be exactly the same. The peas grow decently in size, stick together.
I hope you enjoy it. Unsubscribe later, how does it taste, ok?
Rita
Jeanne, you have excellent buttons made of peas!
glykoza
Here is a cutaway

Anthill Cake

The cake is very tasty, I had no doubts, because both peas buttons-buttons tried and cream too. I didn't know whether it would just stick together or not. The piece holds its shape, but not sticky, in general, as it should
Elven
Jeanne, everything worked out great! I'm glad I liked the cake

Other recipes in the section "Anthill (cakes)"

Anthill cake without sugar and eggs in dough (portioned)
Cake "Anthill" without sugar and eggs in the dough (portioned)

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