Getting started with anthill cake is like stepping into a fun kitchen adventure. First, pull together all the ingredients and set up your space. This recipe mixes dough and cream in a way that’s straightforward and rewarding. For more ideas on no-bake treats, check out our no-bake chocolate eclair cake recipe on the blog.

Begin by combining the sifted flour with the stick of butter until it turns crumbly, then add a pinch of salt for flavor. Beat the egg and sugar together until they’re pale yellow, and mix that into the flour blend while keeping things crumbly. Stir the vinegar into the baking soda, blend it with the sour cream, and let it sit for 2-5 minutes to activate.

Now, add this sour cream mixture to your dough. If it feels too runny, mix in more flour until it reaches a cookie dough consistency. Cover the dough and chill it in the fridge for 1 hour. Once chilled, break the dough into pieces and run it through a meat grinder or grate it if frozen.

Spread the dough strands on a baking sheet lined with parchment paper.

Bake at 350°F (175°C) for 20 minutes, then let it cool and break into small pieces.

Mix in the toasted chopped hazelnuts for added crunch.

For the cream, beat 3 sticks of butter until fluffy, then gradually add the sweetened condensed milk until smooth.

Combine the cream with the cookie pieces, divide the mixture, shape into mounds, and sprinkle with poppy seeds.

Cover and chill for 3 hours or overnight; serve cold with tea or coffee.