"Anthill" cake - crumbly sour cream shortbread pieces mixed with a cream of boiled condensed milk and butter, piled into a mound. No layers to assemble, no smoothing required: the dough is pinched off in small pieces, baked for 15-20 minutes, and the cake only needs an hour in the fridge. A taste of childhood, and about as simple as a recipe gets - I highly recommend it!
"Anthill" Cake
The classic "Anthill" cake made of sour cream shortbread pieces with a cream of boiled condensed milk and butter. No layers, no baking the whole cake.
Ingredients
Method
Shortbread pieces
- In a bowl, combine the room-temperature butter, sugar, and sour cream, and mix well with a whisk.
- Gradually add the sifted flour with the baking powder and knead the dough.
- Pinch off small pieces of dough and arrange them on a parchment-lined baking sheet.
- Bake in an oven preheated to 180°C for 15-20 minutes, then remove and let cool.
Cream and assembly
- Put the boiled condensed milk in a bowl, add room-temperature butter in pieces, and mix with a whisk until smooth.
- Add the cooled cookie pieces to the cream and mix everything well.
- Pile the mixture into a mound on a plate and chill in the fridge for at least 1 hour to set. Enjoy!
Notes
The smaller the dough pieces, the more "anthill-like" the texture of the finished cake.
Tips
- Pinch off small pieces of dough: smaller pieces bake more evenly and give the finished cake that crumbly "anthill" texture.
- Butter and condensed milk should be at room temperature: cold butter won't blend in and the cream will turn grainy.
- Don't whip the cream with a mixer - just stir with a whisk until smooth, or it will get too airy and the mound will lose its shape.
- Mix in the cookie pieces only once they're completely cooled, or they'll soften the cream.
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