Ant Hill Cake with Poppy Seeds and Chocolate
Baking and Desserts • European
Description
ENJOY YOUR MEAL!
Ingredients
- Sugar 3 tablespoons
- Sour Cream 3 tablespoons
- Baking Powder 1½ teaspoons
- Wheat Flour 4 cups
- Vanillin a pinch
- Butter 5 oz
- Poppy seed paste 5 oz
- Condensed Milk 1 can
- Walnuts 0 oz
- Chocolate 1 piece
Step-by-Step Guide
Step 1
For the dough, sift the flour and mix half of it with the baking powder. Melt the butter and pour it into a large clean bowl. Add sugar, sour cream, vanillin, and mix well. Gradually add the flour (starting with the flour mixed with baking powder) and knead the dough. Roll the dough into a ball and refrigerate for 30–40 minutes.
Step 2
Pass the chilled dough through a meat grinder, or grate it on a coarse grater; in this case, it should be refrigerated for 30 minutes and placed in the freezer for 10–20 minutes to make grating easier.
Step 3
Spread the grated dough on a baking sheet (no need to grease) and bake at 355°F for 25–30 minutes until golden brown.
Step 4
Cool the baked shortcrust pastry slightly (10 minutes) and crumble it (with your hands or a pestle).
Step 5
For the cream, beat the softened butter with a mixer until fluffy (1–3 minutes), gradually adding the condensed milk one tablespoon at a time. Whip the cream until smooth.
Step 6
Mix the cream into the crumbled cake in small portions, add chopped walnuts, and mix well.
Step 7
Place the mixture on a dish or a wide plate in the shape of a mound.
Step 8
Sprinkle the top of the cake with dry poppy seeds and grated chocolate.
Step 9
Refrigerate the cake for several hours (preferably overnight) to allow it to soak.
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