Anthill Cake

Method

1. 01

   Step 1: Make the dough

   Cut the cold butter into the flour, baking powder and salt with a knife, or rub it in with your fingertips, until it looks like fine crumbs. Mix the egg, sour cream and sugar separately, add to the crumbs and quickly press into a ball. Don’t knead for long or the butter will melt.

2. 02

   Step 2: Chill the dough

   Divide into 3–4 pieces, wrap in cling film and freeze for 30 minutes. Semi-frozen dough grates easily and doesn’t stick to the grater.

3. 03

   Step 3: Grate and bake

   Heat the oven to 180 °C (350 °F) and line two baking trays with paper. Grate the dough on the coarse side of a box grater straight onto the trays in a loose, even layer without pressing it down. Bake for 15–20 minutes until evenly golden; with one tray, bake in batches.

4. 04

   Step 4: Cool the crumbs

   Let the baked shreds cool completely on the trays, about 30 minutes — warm crumbs will melt the cream. Break them by hand into pea-sized pieces and a little larger; you don’t want dust. Roughly chop the walnuts.

5. 05

   Step 5: Beat the cream

   Beat the soft butter for 2–3 minutes until pale and fluffy. Add the boiled condensed milk a spoonful at a time, beating constantly, until the cream is smooth and glossy.

6. 06

   Step 6: Shape the mound

   In a large bowl, gently fold the crumbs, walnuts and cream together with a spatula until every piece is coated. Pile onto a plate in a tall mound and firm it lightly with hands dipped in cold water.

7. 07

   Step 7: Decorate and chill

   Melt the chocolate over a pan of simmering water or in the microwave in 15-second bursts. Sprinkle the mound with poppy seeds and drizzle with thin lines of chocolate. Chill for at least 3 hours so the cake sets and slices neatly.