Summary

Ingredients

For the cream:

• butter – 200 g
• boiled condensed milk – 1 can (380-400 g)

For the dough:

• butter – 200 g
• sour cream 20% fat – 130 g
• sugar – 100 g
• vanilla sugar – 2 tsp
• flour – 600 g
• baking powder – 2 tsp.

For decoration:

• dark chocolate – 50 g
• poppy – 10 g

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Instructions

1. Make the Anthill cake batter. Cut the butter into small cubes, put in a ladle, and, stirring occasionally, melt over low heat. Let cool.
2. Put the sour cream in a bowl. Add cooled butter and stir. Pour in plain and vanilla sugar, beat with a mixer until a homogeneous mass is obtained.
3. Sift flour and baking powder into a separate bowl through a fine sieve. Then gradually, in small portions, pour the resulting mixture into sour cream and butter. Knead the Anthill cake dough.
4. Divide the dough for the Anthill into small portions and pass through a meat grinder, immediately grabbing the “noodles” with your hands and spreading them on a baking sheet lined with baking paper.
5. Place the baking sheet with “noodles” from the dough in the oven heated to 180 ° C. Bake until golden brown for 15-20 minutes. Let cool and then crush with your hands.
6. Prepare Anthill cake cream. Cut the butter into cubes and leave it at room temperature for 30 minutes. Then beat with a mixer with condensed milk.
7. Mix the resulting cream thoroughly with the baked “sticks”. Place in a heap on a large plate. Place Anthill Cake in the refrigerator for at least 2 hours.
8. For decoration, refrigerate the dark chocolate for 30 minutes, then grate on a fine or medium grater. Sprinkle them and poppy seeds on the Anthill Cake before serving.