Classic anthill cake with boiled condensed milk
What do you need for cooking?
Ingredients
For the test
-
Flour
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Sour cream 20%
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Butter
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Sugar
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Baking powder
For the cream
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Boiled condensed milk
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Butter
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Walnuts
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Poppy
Kitchen utensils
- Bowls
- Baking paper
- Mixer
- Grater
- Spoon or spatula
- Plastic bag
Although the Muraveynik cake is considered a Russian and Soviet classic, its roots lie in the United States, where cakes made from minced dough were served at holidays. Many housewives also mince the dough for the Muraveynik cake or grate it on a coarse grater. The cream made from boiled condensed milk gives this simple cake the flavor of an exquisite Eastern delicacy.
Step-by-step recipe
Step 1:
Place softened butter in a bowl, add sugar and mix with a fork.
Step 2:
Add sour cream and whisk.
Step 3:
Add sifted flour and baking powder and mix the dough directly in the bowl with your hands.
Step 4:
Divide the dough into four parts, wrap each part in a bag and place in the freezer for 15-20 minutes.
Step 5:
Line a baking sheet with parchment paper and grate the chilled dough on a coarse grater into a continuous layer.
Step 6:
Preheat oven to 180 degrees and bake for 20-25 minutes.
Step 7:
Grind walnuts into coarse crumbs.
Step 8:
In a bowl, mix boiled condensed milk and softened butter, beat with a mixer until smooth.
Step 9:
Add chopped nuts and mix well.
Step 10:
Cool the baked cake and crush into coarse crumbs.
Step 11:
Pour the crumbs into the cream and mix well.
Step 12:
Form the cake into an anthill shape, sprinkle with poppy seeds if desired, and refrigerate for 3-4 hours or overnight.
Cooking tips
It is convenient to crush walnuts by crushing them with a rolling pin in a sealed, tight bag.
The cake can be given any shape you wish.
