Anthill Cake
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Crunchy, crumbly, unrealistically delicious dessert! The whole secret lies in the properly prepared shortcrust pastry and cream that preserves this texture.
Ingredients
- Shortcrust Pastry
- Yield: 11-12 pieces, 100 g each
- Butter 82.5% — 280 g (room temperature)
- Eggs — 130 g (approx. 2 large eggs) + 1 yolk
- Powdered sugar — 30 g
- Flour — 500 g
- Baking powder — 7 g
- Cream and Decor
- Butter 82.5% — 150 g
- Caramelized condensed milk (dulce de leche) — 380 g
- Natural honey — 40 g
- Ganache for decor:
- Milk chocolate — 50 g
- Heavy cream 33% — 20-25 g
- Grated chocolate — for sprinkling
Method
Preparation of dry ingredients. Sift the flour into a large bowl, add baking powder to it, and mix everything well with a whisk.
Whipping the butter. Combine room temperature butter (it should be slightly softened) with powdered sugar and whip until smooth.
Adding eggs. Add eggs one by one to the whipped butter (they should be the same temperature as the butter). After one egg is incorporated, add the next one. Finally, add the yolk.
Kneading the dough. Add half of the flour and mix with a spatula. Then pour in the rest of the flour. Quickly bring the dough together with your hands so the butter does not have time to warm up from the heat of your hands. Divide the dough into small "logs", wrap in plastic wrap, and refrigerate for a few hours (then you can slightly freeze it for about 30 minutes).
Grating the dough. Preheat the oven to 180°C (350°F). Quickly grate the chilled dough on a coarse grater directly onto a baking sheet lined with parchment paper. Distribute evenly.
Baking. Bake for about 20 minutes until golden brown. Halfway through the process, you can take out the baking sheet and mix the crumbs with a whisk so that they bake evenly. After baking, let the crumbs cool.
Preparing the cream. Whip the room temperature butter for the cream with a mixer until it lightens, becomes creamy, and fluffy.
Adding condensed milk. Add the caramelized condensed milk (also at room temperature) to the whipped butter in two stages, mixing thoroughly with a mixer each time until smooth.
The secret ingredient. Add liquid natural honey to the resulting cream and mix again with the mixer. Thanks to the honey, the cakes will be easy to cut and will remain crunchy.
Mixing the crumbs with the cream. In a deep container, combine the shortcrust crumbs with the cream. Mix the mass thoroughly with a spatula (or with gloved hands) until every crumb is covered with cream.
Shaping the cakes. For portioned cakes, use a coffee cup (about 100 ml). Fill it tightly with the mass, but without excessive packing, level the bottom, and tap it out onto a board.
Chilling and decor. Place the cakes in the refrigerator for 1 hour. For decor, melt chocolate with heavy cream and pour it over the cakes, then sprinkle with grated chocolate on top. Enjoy your meal!
Where to open more resources
Links to videos, useful tools, and the project's main platforms.