Anthill cake classic Soviet era

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a Soviet-era Anthill cake? Prepare your food. First for the test. Take the best quality, natural oil that complies with GOST. Sour cream is suitable with a fat content of 20-25%. Take just a little vanilla on the tip of a knife. Salt in sweet dough acts as a flavor enhancer.

2. STEP 2

   

   First of all, prepare the shortbread dough. How to make the dough? Melt the butter using any of the methods described at the end of the recipe. I took a saucepan with a thick bottom, put butter in it and melted it over low heat with constant stirring. Leave the melted butter to cool.

3. STEP 3

   

   While it's cooling, prepare the dry ingredients. Take a deep bowl and sift flour into it. This will not only remove debris, but also saturate the flour with oxygen, which will make the baked goods more airy.

4. STEP 4

   

   Add vanillin and baking powder to the flour, mix them well until smooth.

5. STEP 5

   

   Pour sugar, salt into the cooled butter, add sour cream.

6. STEP 6

   

   Mix the mixture well until smooth.

7. STEP 7

   

   Start kneading the shortbread dough by pouring the butter mixture into the flour in portions. First stir with a spoon, then when all the oil has been added, knead with your hands. The dough will quickly become homogeneous, pliable, soft and absolutely not sticky. You may need more or less flour, so be guided by the dough.

8. STEP 8

   

   Divide it into two parts, wrap each in cling film and put in the freezer for half an hour. This is done to make the dough easier to grate. I would advise dividing it into 4 parts, so the pieces will turn out smaller and harden faster, and the halves inside will remain a little soft, it was not very convenient to rub them.

9. STEP 9

   

   After half an hour, take out the dough and grate it on a coarse grater.

10. STEP 10

    

    Take a baking tray and line it with baking paper. Spread the grated dough evenly over it. The cake should be quite thin; a thick one may not bake through. I have a standard oven tray - 30*40 cm.

11. STEP 11

    

    Place the baking sheet with the dough in the oven, preheated to 180°C. Bake the crust for about 20-25 minutes, until golden brown. Determine the exact time and temperature based on your oven.

12. STEP 12

    

    Remove the finished cake from the oven and cool slightly. Then break the cake into small pieces. It turns out crumbly and it’s not at all difficult to make. Set aside the sand crumbs for now and make the cream.

13. STEP 13

    

    Prepare the ingredients for the cream. The butter for it, as well as for the cake, take the best, tasty one, the quality of the cream will depend on this. Take it out of the refrigerator in advance, it should become soft. You can take ready-made condensed milk or cook it yourself. I have a purchased one.

14. STEP 14

    

    How to make cream? Place the softened butter in a bowl. Beat it with a mixer for 3 minutes until fluffy and light. Do not beat longer, the butter may begin to separate.

15. STEP 15

    

    Add boiled condensed milk to the oil. Whip the cream until the condensed milk and butter are completely mixed. The cream should become homogeneous and have a pleasant caramel color.

16. STEP 16

    

    Pour the shortbread crumbs into the buttercream. Mix the mixture well so that each piece is coated with cream.

17. STEP 17

    

    Place the resulting mass on a plate, forming a mound in the shape of an anthill.

18. STEP 18

    

    Decorate the top of the cake with something dark so that it looks like an ant hill - chocolate, poppy seeds or confectionery sprinkles, like mine. Place the cake in the refrigerator for several hours to allow the dough to soak in the cream as much as possible. And then serve it to the table. Bon appetit!

Comments on the recipe

Natalia M

26.10.2023

4.7

My daughter came up with “Adults Day”. And there must be a cake for the holiday). Well, if the holiday is in honor of adults, then it is logical to prepare a classic Soviet-era anthill cake. And they remembered their childhood and treated the children to that same dessert). The basis is made up of coarse sand chips. I kneaded the dough following the recipe. I know how difficult it is to grate shortbread dough. Therefore, I always divide it into 2-3 parts and shape it into a flat cake. This time I went further and divided the dough into six parts and gave them the shape of flattened sausages. I did all this quickly so that the dough did not “drag out”. After half an hour of cooling in the freezer, the pieces of dough quickly rubbed together to my delight. Bake the crust for 25 minutes until slightly browned. After cooling, I broke it into small pieces. While I was making the dough, the butter became soft and plastic. It easily whipped with a can of boiled condensed milk into an airy cream. By the way, next time I’ll make more cream, otherwise my daughter often came up to take a sample). I sprinkled my ant hill with grated chocolate. In the morning we drank tea with our childhood cake. It soaked in pretty well, but became even softer the next day. We were pleased with the taste! The combination of shortbread crumbs and delicate brulee cream will not leave anyone indifferent. Thanks for the recipe!

Polina Novikova

26.10.2023

5

Mine turned out darker, but the taste is amazing. And it was impossible not to enjoy the cooking process.

Zoya

26.10.2023

4.6

Cool))) Classic Soviet-era Ant Hill cake)))) Hurray!!! Cake!!!!! Yum!

Vasya

26.10.2023

4.9

I made it according to the recipe It turned out magically sweet😋Everyone at home liked it