Ingredients

Shortcrust pastry
butter
0.75 cup
200 g
7 oz
6.60 fl oz
eggs
2 pc
milk
0.50 cup
150 ml
4.95 fl oz
flour
2 cup
500 g
17.50 oz
16.50 fl oz
vanillin
to taste
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
Custard
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
boiled condensed milk
1.25 cup
300 g
10.50 oz
9.90 fl oz
condensed cream
0.50 cup
150 g
5.25 oz
4.95 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
Condensed cream
brown sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
cream 33%
0.75 cup
200 ml
6.60 fl oz
honey
1 Tbs
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Additionally
walnuts
0.50 cup
150 g
5.25 oz
4.95 fl oz

Method

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!”

Condensed cream

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.

Shortcrust pastry

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.

Custard

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

Cake assembling

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.