Anthill cake classic with condensed boiled

8 servings
18 hours

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

To prepare cream according to the classic recipe, butter and boiled condensed milk are used. To reduce the calorie content of the cake, I will replace the oil with sour cream 20% fat. Cream products should be at room temperature, so take them out of the fridge beforehand.

Cook the dough. How to make dough? Cut the oil with a knife into cubes. If it is room temperature, then it can be used like this by bending it with a fork. Add granulated sugar to the oil and rub the mixture well.

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

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

The dough should become thick, but at the same time it does not need to be kneaded for a long time - as soon as it gathers in a lump, stop kneading.

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

After the specified time, turn on to heat the oven to 200 degrees. Now you need to grind the chilled dough to bake it in small pieces. I pass the dough through the meat grinder. You can also: cut with noodles, grate on a large grater or tear into pieces with your hands. Place the dough on a baking sheet lined with baking paper. Place the baking tray in the oven for 20-30 minutes, until the blush colour of the baked items.

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

Make the cream. How to make a cream? Mix the ingredients for the cream (room temperature) together until smooth. I repeat once again that the classic recipe for making cream uses butter, I replace it with sour cream to reduce the fat content of the finished product.

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

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

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