Everyone who remembers Soviet feasts knows how popular the Ant Hill cake was. Let's get a little nostalgic today and prepare this wonderful dessert. The slide can be laid out with one or more peaks.
Ingredients
- Flour - 200 g
- Baking powder dough - 1 tsp.
- Ground cinnamon - 0,5 tsp.
- Milk - 150 ml
- Butter - 300 g
- Chicken eggs - 1 piece
- Boiled condensed milk - 500 ml
- Walnuts - 300 g
- Mac - 1 tbsp.l.
- White chocolate - 50 g
- Bitter chocolate - 50 g
Step-by-step cooking recipe
In a deep bowl, mix flour, egg, baking powder, ground cinnamon, milk and half of the melted butter.
Knead the dough, cover with cling film and put it in the freezer for half an hour.
Rub the cold dough on a coarse grater and put a thin layer on a baking sheet covered with baking paper.
Bake for 10 minutes at 180 degrees. During baking, gently mix the dough once.
Cool the baked dough and break it into small pieces with your hands.
Rinse the poppy, pour boiling water for 10 minutes. Flip on a sieve and leave to drain for 3-5 minutes.
Dry the nuts in a frying pan for a couple of minutes and chop them in a blender.
Beat the remaining softened butter and boiled condensed milk with a mixer.
Add nuts, pieces of baked dough and mix.
Put the resulting mass on a wide dish, giving a chaotic form of an anthill.
Melt white and bitter chocolate separately in a water bath.
Pour bitter and white chocolate over the cake, sprinkle with poppy seeds.
