Classic anthill cake with boiled condensed milk

Step-by-step cooking

1. Step 1:

   

   How to make a classic Anthill cake with boiled condensed milk? Prepare the products. The basis of the cake is shortbread dough. Therefore, for its preparation, take butter or margarine of good quality. Sour cream is better suited to 20% fat content.

2. Step 2:

   

   Butter and boiled condensed milk are used to prepare the cream according to the classic recipe. To reduce the calorie content of the cake, I will replace the butter with sour cream of 20% fat content. The products for making the cream should be at room temperature, so take them out of the refrigerator in advance.

3. Step 3:

   

   Prepare the dough. How to make dough? Chop the butter into cubes with a knife. If it is at room temperature, then it can be used like this, kneading with a fork. Add granulated sugar to the butter and rub the mixture well.

4. Step 4:

   

   Gradually add sour cream to the sugar-oil mixture, continuing to rub it thoroughly until the sugar dissolves.

5. Step 5:

   

   Sift flour with baking powder and add portions to the products, kneading the dough. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

6. Step 6:

   

   The dough should become thick, but it does not need to be kneaded for a long time — as soon as it gathers into a lump, stop kneading.

7. Step 7:

   

   Divide the dough into several parts (I have 3), wrap each part in plastic wrap and put it in the refrigerator for 40 minutes.

9. Step 8:

   

   After the specified time, turn on the oven to warm up to 200 degrees. Now you need to chop the cooled dough to bake it in small pieces. I pass the dough through a meat grinder. You can also: cut noodles, grate on a coarse grater or tear into pieces with your hands. Place the dough on a baking sheet lined with baking paper. Put the baking sheet in the oven for 20-30 minutes, until the baked goods are ruddy.

10. Step 9:

    

    Cool the finished dough pieces to room temperature and mash them with your hands: the structure should be heterogeneous, even if there are large pieces and very crumbs in the cake.

11. Step 10:

    

    Prepare the cream. How to make a cream? Mix the ingredients for the cream (at room temperature) together until smooth. Once again, in the classic recipe, butter is used to prepare the cream, I replace it with sour cream to reduce the fat content of the finished product.

12. Step 11:

    

    Mix the finished cream with a sand base in a deep bowl.

13. Step 12:

    

    Next, form a cake of the desired shape (slides). To do this, spread the dough in parts, giving it the shape of a slide. Or cover a container (bowl) with cling film, put the dough with cream there, tamp it, and then turn it over on a cake dish. The finished cake can be decorated at will — with chocolate, nuts, poppy seeds, or you can leave it as it is. To impregnate the dough with cream, it is better for the cake to stand in the refrigerator for at least 12 hours.

14. Step 13:

    

    This is the cut the cake gets the next day after baking. Enjoy your meal!