Anthill Cake

Ingredients

For the dough:

60 g butter

1 egg

3 tbsp sour cream

1 tbsp sugar

1 packet vanilla sugar

1 pinch of salt

1/4 tsp baking powder

1.5 cups flour

For the frosting:

80 g butter

4 tbsp boiled condensed milk

3 tbsp hazelnuts

Poppy seeds

Chocolate

Melt the butter, pour it into a bowl, add the sour cream, egg, sugar, salt, and vanilla sugar. Sift 1 cup of flour mixed with baking powder on top. Stir, adding more flour as needed. Knead the dough, divide it into 3 parts, wrap in plastic wrap, and put it in the freezer for about 1 hour. It should freeze slightly, then it will set. It will be easier to grate.

Preheat the oven to 180°C and line a baking sheet with parchment paper. Grate the dough, spread it evenly on the baking sheet, and bake until lightly golden (about 15 minutes). Cool, then break it into a deep bowl to form medium-sized crumbs.

Whip the room-temperature butter until pale, add the condensed milk, and beat again until fluffy. Add the peeled, coarsely chopped nuts and cream to the crumbs. Mix well. Transfer the mixture to a plate in a mound, smooth the surface with the back of a spoon, and sprinkle the top with poppy seeds and grated chocolate. Refrigerate the finished cake for a few hours.

Enjoy!