“Anthill”

The Armenian equivalent mrjnabujn (Մրջնաբույն (տորթ)) also translates to “ant nest”. “Anthill” cake is a popular dish in post-Soviet cuisine.

You will need:

2 eggs
200 g of butter
500 gr of flour
2 spoons of powdered sugar
1/2 tsp baking powder
1 can of condensed boiled milk

Procedure:

Beat softened butter with powdered sugar, then add and beat in eggs. Mix and sift flour with baking powder into the egg-butter mixture. Knead the dough quickly to keep it soft and avoid making it dense. Shape it into a patty, wrap it in cling film, and refrigerate for 30-40 minutes.

After cooling, divide the dough and grind it through a meat grinder, spreading the strands on a baking sheet. Bake at 200°C for 20 minutes until brown, stirring the “strings” halfway through, then bake for an additional 5 minutes.

Once slightly cool, crumble the baked dough in a bowl, mix in boiled condensed milk, and spoon the mixture into moulds.

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