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Print Recipe
 Ant Hill Cake without Condensed Milk Recipe
The 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 crumbs are mixed with a cream of butter and boiled condensed milk. But, high-quality boiled condensed milk is very difficult to find now, and you don't always want to cook yourself, and sometimes it's dangerous. Therefore, I suggest that you prepare a simple and relaxed (due to the minimum amount of butter) cream.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. In the bowl of the combine, with the nozzle "knives", sift flour (flour may need a little more or less, so it's better to add 200 g, and the rest of the amount to postpone) and soda. Add salt and sugar (it is better to use fine granulated sugar or replace it with powdered sugar). Cut the cold butter into cubes and add it to the bowl too. You can also do everything manually, just rub all the components with your hands until flour crumbs form.
    In the bowl of the combine, with the nozzle "knives", sift flour (flour may need a little more or less, so it's better to add 200 g, and the rest of the amount to postpone) and soda. Add salt and sugar (it is better to use fine granulated sugar or replace it with powdered sugar). Cut the cold butter into cubes and add it to the bowl too. You can also do everything manually, just rub all the components with your hands until flour crumbs form.
  2. Add sour cream to the flour crumbs.
    Add sour cream to the flour crumbs.
  3. The dough should gather into a ball. Take out the dough and put another 1-2 servings on the table, sprinkled 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.
    The dough should gather into a ball. Take out the dough and put another 1-2 servings on the table, sprinkled 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.
  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. Grate the frozen dough on a coarse grater. On one baking sheet - half of the dough. The baking tray does not have to be sprinkled with flour (it was an experiment). Spread the dough evenly over the entire baking sheet.
    Grate the frozen dough on a coarse grater. On one baking sheet - half of the dough. The baking tray does not have to be sprinkled with flour (it was an experiment). Spread the dough evenly over the entire baking sheet.
  6. Bake in a preheated 180 g oven for 15-20 minutes, until golden brown. 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 with a rolling pin or manually so that large pieces remain.
    Bake in a preheated 180 g oven for 15-20 minutes, until golden brown. 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 with a rolling pin or manually so that large pieces remain.
  7. cream: In a saucepan, mix the milk, sugar and a pinch of salt. Sift cocoa and starch. Mix thoroughly with a whisk so that there are no 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, mix the milk, sugar and a pinch of salt. Sift cocoa and starch. Mix thoroughly with a whisk so that there are no 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 let cool slightly.
    Remove from the heat and immediately add the butter. Mix thoroughly and let cool slightly.
  9. Mix warm cream with crumbs. Mix thoroughly. Place the contents of the bowl in a slide on a plate, giving the shape of an anthill. Refrigerate for 2-3 hours.
    Mix warm cream with crumbs. Mix thoroughly. Place the contents of the bowl in a slide on a plate, giving the shape of an anthill. Refrigerate for 2-3 hours.
  10. Bon appetit.
    Bon appetit.
  11. Enjoy with tea)
    Enjoy with tea)
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