Shortcrust pastry

  • 200 grams (7.05 ounces) butter
  • 2 large eggs
  • 150 milliliters (5.07 ounces) milk
  • 500 grams (17.64 ounces) flour
  • vanillin to taste
  • 8 grams (0.28 ounces) baking powder


  • 150 grams (5.29 ounces) butter
  • 300 grams (10.58 ounces) boiled condensed milk
  • 150 grams (5.29 ounces) condensed cream
  • 100 grams (3.53 ounces) white chocolate

Condensed cream

  • 140 grams (4.94 ounces) brown sugar
  • 200 milliliters (6.76 ounces) cream (33%)
  • 1 tablespoon honey
  • 50 grams (1.76 ounces) butter


  • 150 grams (5.29 ounces) walnuts


  • Mixing Bowls

    Essential for mixing your ingredients. Make sure you have multiple sizes for different components.

  • Hand Mixer or Stand Mixer

    A must for achieving the perfect consistency in your dough and cream.

  • Saucepan

    Used for boiling ingredients for the condensed cream. Choose a medium to large size to avoid spills.

  • Baking Sheet

    This will be used to bake the dough. Line it with parchment paper for easy cleanup.

  • Grinder or Meat Grinder

    For finely chopping the baked dough, which gives the cake its unique texture.

  • Spatula

    Great for mixing your ingredients without losing a drop of that delicious custard.


Step 1

Let’s start with the condensed cream. Place the brown sugar, cream, honey, and butter into a saucepan. Boil the mixture for 10 minutes until it thickens. Then, divide the hot cream into two parts. Add the white chocolate (150 grams | 5.30 ounces) to one part and stir after a couple of minutes until melted. Let the creams cool to room temperature. Stir occasionally to prevent a skin from forming on top.

Step 2

Next, let's make the dough. In a bowl, mix the softened butter with the eggs. Then add the milk and sift in the flour along with the baking powder and vanillin. Knead until you have a soft and elastic dough but avoid over-kneading. Divide the dough into 4 parts and cool them in the freezer if you will grate the dough, or in the fridge if using a meat grinder. Chilling helps in achieving a flaky texture.

Step 3

Preheat the oven to 180°C (356°F). Bake the dough pieces in two batches. Chop 2 dough pieces per baking sheet and bake for 15 to 20 minutes, or until lightly golden. Allow the baked pieces to cool slightly and then grind into cookie crumbs.

Step 4

Whisk the softened butter with boiled condensed milk until smooth. Then add the condensed chocolate cream that was prepared earlier.

Step 5

Toast the walnuts in a skillet until golden brown and fragrant. Chop the toasted walnuts and mix them into the custard along with the cookie crumbs. Ensure there are no dry pieces left. Make sure the nuts are not too finely ground for added texture.

Step 6

Assemble the cake either by mounding the mixture into a slide shape or placing it into a ring mold. Let the cake rest and soak well. This step may take a few hours or overnight for the best results.

Step 7

Finally, cover the top of the cake with any remaining condensed cream. Slightly warm the cream to make it easier to spread. Garnish with extra walnuts or a sprinkle of chocolate shavings for an attractive finish.


Ready to serve your delectable "Anthill" cake? *Pair it with a hot cup of tea or a frothy cappuccino* for an afternoon treat that’s perfect for any occasion. 💕

**For a fancy touch,** garnish the cake with extra chopped walnuts or a drizzle of chocolate sauce. This not only adds to the flavor but also gives a more festive look to your creation. 🍫

If you're serving this at a gathering, why not *try baking it in individual portions*? Use small molds or shape mini-cakes by hand to give each guest their own little piece of culinary joy. 🍰

Got leftovers? **Store them in an airtight container** to keep the cake moist and delicious for up to a week. And here's a pro tip: Pop a slice in the microwave for 10 seconds to enjoy it warm and melty! 🔥

Last but not least, don't forget to snap a photo and share your beautiful creation on social media with the hashtag #AnthillCakeMagic. Capture the love and memories with every slice. 📸✨


**Gluten-Free Option:** 🥳 Substitute the regular flour with a gluten-free flour blend. Make sure you add an extra teaspoon of xanthan gum to help bind the dough together.

**Vegan Variation:** 🌱 Replace the butter with a vegan butter substitute and use *plant-based milk* like almond or oat milk. For eggs, use a commercial egg replacer or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

**Note:** Ensure all other ingredients (such as chocolate) are labeled gluten-free or vegan as needed. Enjoy baking a treat that everyone can indulge in!


  • How can I prevent my dough from becoming too tough?

    The key is not to over-knead the dough. Mix until just combined and let it rest as indicated in the recipe.

  • Why did my custard split?

    Ensure all your ingredients are at room temperature before mixing. Also, whisk continuously to keep the mixture smooth.

  • How do I know when the dough is properly baked?

    Look for a light blush or slight golden color on the top. This usually takes about 15-20 minutes at 180°C (356°F).

  • Can I prepare the custard in advance?

    Yes, you can make the custard ahead of time. Store it in the fridge and let it come to room temperature before incorporating it into the cake.

  • What's the best way to incorporate the nuts for maximum flavor?

    Fry the nuts lightly before grinding them. This enhances their natural oils and adds a deeper flavor to your custard.

  • How do I achieve the perfect 'Anthill' shape?

    Traditionally, it is shaped by hand into a slide. Use a mold or ring for a more precise shape and compact the mixture firmly.

Nutrition facts

Shortcrust "Anthill" cake in a new way
Recipe Yield:10 servings
Calories:Approximately 450-550 calories per serving.
Calories (Min - Max):450 - 550
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:45g
Total Sugars:30g