Anthill cake with sour cream

Name: Anthill cake with sour cream
Total time: 8 h
Yield: 8
Ingredients: 560 g Wheat flour; 200 g Butter; 200 g Sour cream; 0.5 cup Sugar; 0.25 teaspoon Salt; 2 teaspoon Baking powder; 200 g Butter; 500 g Boiled condensed milk

I suggest making a delicious cake for a homemade tea party! Anthill cake is certainly a very filling and high-calorie dish; you can’t eat too much of it. But sometimes you can have some fun! You can top this cake with walnuts or poppy seeds. Poppy seeds, in particular, are sometimes sprinkled on top of the cake - it turns out very similar to a real anthill.

57

25538

Ava Williams

Author of the recipe

Calories

932Kcal

Protein

13gram

Fat

53gram

Carbs

95gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

560g

200g

200g

0.5cup

0.25teaspoon

2teaspoon

200g

Boiled condensed milk

500g

Step-by-step preparation

Cooking time: 8 hr

STEP 1
Prepare the necessary ingredients to prepare the Anthill. Boiled condensed milk should ideally be homemade or high-quality ready-made. You should also take real butter, not spreads and margarines.
STEP 2
Place the butter in a deep bowl, soften it until creamy, add sugar and a pinch of salt, stir, even beat the butter and sugar.
STEP 3
Add high-quality sour cream and beat again, the sugar crystals should dissolve.
STEP 4
Add sifted flour, baking powder, mix. Since the properties of flour may differ, its amount may change more or less than indicated in the recipe. Focus on the consistency of the dough: it should be dense enough to form a bun. Place the finished dough in the freezer for 1.5-2 hours or in the refrigerator overnight.
STEP 5
Then the dough needs to be baked. You can pinch off small pieces and place them on a baking sheet. You can roll out the dough and bake thin cookies. Some grate the dough and pass it through a meat grinder. The point is to obtain small pieces of dough, which are baked at 180 degrees until golden brown (about 15-25 minutes, depending on the thinness of the dough)
STEP 6
My pieces turned out to be very small, the largest ones were about 1 cm approximately. I crushed some of the “cookies” by hand, and crushed some with a potato masher.
STEP 7
For the cream, you need to combine soft butter and boiled condensed milk, mix until smooth.
STEP 8
Combine the cream and “cookies” and mix so that each piece is covered with cream.
STEP 9
The resulting mass must be laid out in a cone-shaped form in any convenient way. I put the mixture in a bowl covered with cling film.
STEP 10
The finished cake should be refrigerated overnight. Remove it from the mold; if it was in it, remove the film.
STEP 11
If desired, decorate the finished cake with nuts or poppy seeds.