Shortcrust "anthill" cake in a new way

Let’s give the floor to the pastry chef: “Have you tried such a cake as a child? I haven’t. But why do I remember it so well? Because no matter how often I brought the chak-chak to school for tea, everyone kept asking if it was the “Anthill” cake. And when I finally tried it, I became even angrier.

How can these desserts be compared?? One of them is deep-fried, the other one is baked in the oven; the “Anthill” has the condensed milk custard, and the chak-chak contains the honey syrup.

One thing in common is the shape of a slide and the childhood memories.

Well, try to cook this cake the way I do it. It’s not a classic one!”

Let’s start with the condensed cream. Place all the ingredients in a saucepan, and boil for 10 minutes. Divide the hot ready-made cream into 2 parts, and pour the chocolate into one part (150 g | 5.30 oz); stir after a couple of minutes. Let the cream cool to the room temperature.

Next, cook the dough. Mix the soft butter with the eggs; add milk, and sift the flour with the baking powder. Knead a soft elastic dough, but don’t be zealous with kneading! Divide the dough into 4 parts, and cool it either in the freezer (if rubbed on a grater), or in the fridge (if scrolled with a meat grinder). Bake the dough in 2 passes (chopping 2 pieces on a baking sheet) at 180C (356F) for 15 to 20 minutes until light blush. Grind the finished biscuits again.

Whisk the softened butter with the condensed milk until smooth; add the condensed chocolate cream.

Fry the nuts, and grind them; add the nuts to the custard with cookies, and mix everything so that there are no dry pieces left. Spread the mass either traditionally in a slide, or in a ring.

The cake should be soaked well (it takes time). Cover the cake top with the remaining condensed cream, slightly warming it to fluidity.