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Print Recipe
Ant Hill Cake without Condensed Milk Recipe
Ant hill cake is one of those cakes that we have known and loved since childhood. Sweet, delicious and easy to prepare. In the classic version, the sand crumb is mixed with a cream of butter and boiled condensed milk. But, high-quality boiled condensed milk is now very difficult to find, and you do not always want to cook yourself, and sometimes it is dangerous. Therefore, I suggest that you prepare a simple and easy (due to the minimum amount of butter) cream.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. In the bowl of the combine, with the attachment "knives", sift the flour (flour may need a little more or less, so it is better to add 200 g, and the rest of the amount is postponed) and soda. Add salt and sugar (it is better to use fine sugar or replace it with powdered sugar). Cold butter cut into cubes and also add to the bowl. You can also do everything manually, just RUB all the components with your hands, until the formation of flour crumbs.
    In the bowl of the combine, with the attachment "knives", sift the flour (flour may need a little more or less, so it is better to add 200 g, and the rest of the amount is postponed) and soda.
Add salt and sugar (it is better to use fine sugar or replace it with powdered sugar).
Cold butter cut into cubes and also add to the bowl.
You can also do everything manually, just RUB all the components with your hands, until the formation of flour crumbs.
  2. Add sour cream to the flour crumbs.
    Add sour cream to the flour crumbs.
  3. The dough should be collected in a lump. Take out the dough and place 1-2 more on the table, dusted with flour. I needed to add another 50 grams of flour, and in total it took me 250 grams of flour to knead.
    The dough should be collected in a lump.
Take out the dough and place 1-2 more on the table, dusted with flour. I needed to add another 50 grams of flour, and in total it took me 250 grams of flour to knead.
  4. Put the finished dough in a bag (it is best to divide the dough into 3-4 parts) and put it in the freezer for 30-40 minutes.
    Put the finished dough in a bag (it is best to divide the dough into 3-4 parts) and put it in the freezer for 30-40 minutes.
  5. RUB the frozen dough on a large grater. On one baking sheet-half of the dough. The baking sheet does not have to be floured (this was an experiment). Spread the dough evenly over the entire baking sheet.
    RUB the frozen dough on a large grater. On one baking sheet-half of the dough.
The baking sheet does not have to be floured (this was an experiment).
Spread the dough evenly over the entire baking sheet.
  6. Bake in a preheated 180 gr oven for 15-20 minutes, until Golden. During baking, remove the baking sheet 2-3 times and turn the dough over with a spatula so that it is evenly baked. Transfer the finished dough to a bowl and cool. The cooled dough is crushed using a rolling pin or manually so that large pieces remain.
    Bake in a preheated 180 gr oven for 15-20 minutes, until Golden.
During baking, remove the baking sheet 2-3 times and turn the dough over with a spatula so that it is evenly baked.
Transfer the finished dough to a bowl and cool. The cooled dough is crushed using a rolling pin or manually so that large pieces remain.
  7. CREAM: In a saucepan, combine the milk, sugar, and a pinch of salt. Sift the cocoa and starch. Mix thoroughly with a whisk to avoid lumps. Put on a small fire and, stirring constantly, bring to a thickening and boiling point. After boiling, cook for no more than 30 seconds.
    CREAM:
In a saucepan, combine the milk, sugar, and a pinch of salt. Sift the cocoa and starch.
Mix thoroughly with a whisk to avoid lumps.
Put on a small fire and, stirring constantly, bring to a thickening and boiling point. After boiling, cook for no more than 30 seconds.
  8. Remove from the heat and immediately add the butter. Mix thoroughly and allow to cool slightly.
    Remove from the heat and immediately add the butter. Mix thoroughly and allow to cool slightly.
  9. Combine the warm cream and crumbs. Mix thoroughly. Put the contents of the bowl in a pile on a plate, giving the shape of an anthill. Put in the refrigerator for 2-3 hours.
    Combine the warm cream and crumbs. Mix thoroughly.
Put the contents of the bowl in a pile on a plate, giving the shape of an anthill. Put in the refrigerator for 2-3 hours.
  10. Bon appetit.
    Bon appetit.
  11. Enjoy with tea)
    Enjoy with tea)

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