Anthill cake with nuts without baking

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make Anthill cake with nuts without baking? Let's prepare the ingredients. As a rule, cookies like “anniversary” or “for coffee”, “for tea” and the like are used for such desserts. We break the cookies into pieces with our hands, put them in the bowl of a blender or other chopper and turn them into crumbs. Some of the crumbs should be fine, like breadcrumbs, and some should be large, up to 0.5 in diameter. This is usually what happens when crushing cookies in an electrical appliance.

2. STEP 2

   

   Soften the butter at room temperature. If you haven't taken it out of the refrigerator in advance, you can melt it a little in the microwave. Place the butter in a deep bowl and add condensed milk.

3. STEP 3

   

   Beat with a mixer until the mixture is homogeneous in consistency. Add cocoa and vanillin.

4. STEP 4

   

   Stir or beat the mixture with a mixer until the cream becomes a uniform chocolate color.

5. STEP 5

   

   Wash the walnuts and almonds and dry them in the microwave until they become crispy. Grind them into crumbs using a rolling pin or blender. If desired, instead of walnuts, you can use any others, for example, almonds or a mixture of nuts.

6. STEP 6

   

   Place the shortbread crumbs and walnuts in a container with cream and mix thoroughly so that all the crumbs are soaked in the cream and there are no dry pieces of dough left. Place the mixture on a plate, adjust with clean hands to make a dense, beautiful mound. If desired, the cake can be turned into a large anthill.

7. STEP 7

   

   You can decorate the top of the cake as you wish, for example, sprinkle with grated chocolate or sprinkle with cocoa powder or poppy seeds. Place the Anthill cake with nuts without baking in the refrigerator for a couple of hours to cool. Enjoy your tea!

Comments on the recipe

Testomania

21.08.2023

4.8

By making a no-bake Anthill Nut Cake, I was able to recycle all the biscuit crumbs that were left over from baking and stored in the freezer, and even the ground peanuts. There was enough for half a portion of the cake; no cookies were needed at all. In addition to peanut crumbles, I also added almonds, cashews and walnuts. I didn’t whip the cream separately (because I was in a hurry), but mixed everything at once - crumbs, butter, cocoa, then added condensed milk and chopped nuts. To give the cake a beautiful shape, I greased the salad bowl with butter and tamped the resulting “dough” into it. After hardening in the refrigerator, I ran a sharp knife along the sides of the cake and turned it over onto a flat plate. It turned out very well - a rich chocolate and nut dessert! Thanks for the idea!