Traditional recipes

Dessert ant cake

Dessert ant cake

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I used a 20/28 cm tray, lined with baking paper.

Walnut top: I mixed the egg whites (4 in number) well with a pinch of salt, until I got a hard foam, then I added the sugar and I continued to mix until I got a firm meringue. I added ground walnuts and sifted flour and mixed with slow movements from bottom to top. I put the composition in the wallpapered tray, I leveled it and put the tray in the preheated oven at 180 degrees, it is ready when it starts to brown nicely and comes off easily on the edge. Remove from the pan and let cool without removing the baking paper.

Poppy top: I mixed the egg whites (5 in number) well with a pinch of salt, until I got a hard foam, then I added the sugar and I continued to mix until I got a firm meringue. I added poppy seeds and sifted flour and mixed with slow movements, from bottom to top. I put the composition in the wallpapered tray, leveled it and put the tray in the preheated oven, at 180 degrees C; it is ready when it starts to brown nicely and comes off easily on the edge. Remove from the pan and let cool without removing the baking paper.

Cream. In a stainless steel bowl, put the yolks (9 in number), add the sugar and water and mix well, place the bowl on a steam bath, stir continuously, until it begins to thicken like a pudding. Let it cool well, I put the bowl in the sink with cold water, to speed up the cooling, after it has cooled, add the vanilla essence.

Separately, mix the butter well at room temperature, then add a tablespoon of the yolk cream and mix, doing so until we finish incorporating all the yolk cream.

Assembly: Place the first wafer sheet on a plate on which I put food paper (I had exactly the size of 20/28 cm, if the wafer sheets are larger cut them) spread a part of the cream, place the sheet with poppy seeds and then, peel off the baking paper, spread the cream, the walnut sheet, peel off the baking paper, the rest of the cream and the wafer sheet. Bring the food sheet in such a way as to wrap the cake, put a plate and a weight on top, put it in the fridge for a few hours, then with a sharp knife, portion the cake. First I cut the edges, then I portioned.


Topping from apricot jam, almond flakes, whipped cream, melted chocolate, or powdered sugar. Whatever you have on hand.

For the crust, mix the flour, diced soft butter, sugar, egg, baking powder and salt.
Remove the small black cardamom seeds from the green and dried capsules and mix them into the dough.
Knead briefly until you get a homogeneous dough.
Do not overdo the kneading. The heat of the hands will damage the texture which must remain sandy not sticky.
Put it in a foil in the fridge for 20 minutes.
Meanwhile we make cream from, beaten eggs with sugar in which we add cottage cheese (I had cheese pearls), sour cream and vanilla.
Remove the dough from the cold and spread it on the floured table with the rolling pin, until we obtain a sheet a little bigger than the size of the baking tray, so that when we put it in the tray, the dough will also cover its walls.
We flour the surface of the dough and also with the help of the rolling pin, we roll the dough and then we transfer it to the tray.
The tray should not be greased and does not require baking paper, because it is a greasy dough that does not stick.
Over the crust, put the cream cheese and place the apricot halves nicely on top.
Bake at 175 degrees (medium heat) for 50-60 minutes, until the cream takes on a little color and the crust comes off the walls of the tray.
Let the cake cool, then decorate it as much as you can.
I brushed the apricots with a little topping, made on the spot from 3-4 apricots and 5 tablespoons of sugar. Boil together briefly, about 7 minutes.
The cake is kept in the refrigerator for 2-3 days.
Moreover, I don't think it will last. :)

That's because when the aroma of apricot mixes with that of cardamom, you don't even know what hit you.
You just know you want another bite.

Today I present you a special, delicious and effective homemade cake. I've had it for a long time, from my aunt's cake notebook, which specializes in homemade cakes and is always happy to try new recipes. I don't know what her origin is, nor does my aunt know where she got it from, certainly not from the internet, because at almost 70 years old she doesn't have a computer, no internet and no contact with social networks. I also tasted it a few times with my aunt and I really liked it.

I've seen it on a few culinary forums, but few people probably know that Originally, Ant Cake is made with a coffee cream. Then, each adapted it to their preference, so some chose a vanilla cream, others a lemon or orange cream, others a caramel cream. Regardless of the nature of the cream, Furnicuta Cake consists of: wafer sheet on top and underneath, egg white top with poppy seeds and egg white top with walnuts, and a layer of cream between them.

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Culinary whispers

A cake without having to make the dough, iuhuuu!
The recipe is from the recipe book from the communist period and exists, as otherwise, in two variants: with butter and without (ie with oil instead of butter). The butter version is very good, the top comes out slightly crispy.

1 1/2 packets of butter (375 g)
1 gray cane
1 cup milk powder
1 cana faina
1 cup sugar (almost 1 cup actually)
2 kg mere
1 1/2 teaspoon ground cinnamon

The first time the apples are prepared: either they are put, with the peel, on the large grater, or they are cut into 4, they are cleaned of the house with seeds and they are shaved or they are cut with the robot. Mix with cinnamon.
In another bowl, mix the semolina with the powdered milk, flour and sugar.
Prepare a stove tray and cover with baking paper. Grate 3/4 packet of butter directly on the baking paper, on the entire surface of the tray. Sprinkle half of the flour mixture on top, then spread the apples. Sprinkle the rest of the flour mixture over the apples, and at the end, grate the rest of the butter on the whole surface. Place in the preheated oven (180 ° C) for 40 minutes.
When served, you can sprinkle with powdered sugar.


I do something similar :) There is no powdered milk in my recipe, but all the others (including the preparation method) are the same :)
I will also try with powdered milk to see how it turns out.

very ingenious recipe, it is made more by itself so it is very good at the man's house :) it was noted :)

Thursday, June 8

House butter

It was Shavuot, the last holiday of the year and with that our holidays end on the occasion of the holiday. Not for long, only until September, when Rosh haShana will be and a new year will begin.

Like all the people caught in the holiday fever, I cooked things that were as attractive as possible with as many dairy products as possible, but of all the most dear and the one I chose to bring out on stage is my butter. Yes, I made butter and it was simple and especially fun because I made it with smurfs.
It is a kind of butter, one that any child will love to make and why not eat it.

Video: BBC Silver Desert Ant, Cataglyphis, Sahara Desert (June 2022).


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