This simple, no-bake Anthill Cake is a fun and nostalgic treat. Made with crunchy corn sticks, buttery caramel, and a sprinkle of poppy seeds, this dessert is as eye-catching as it is delicious.
Ingredients:
- Corn sticks – 1 large package
- Butter – 150 g
- Caramelized sweetened condensed milk – 150 g
- Poppy seeds – for garnish
- Chocolate – for drizzling (optional)
Instructions:
- Prepare the Corn Sticks:
- Crush the corn sticks into smaller, uneven pieces by hand or with a rolling pin. The variation in size will help create a mound-like shape.
- Make the Caramel Mixture:
- In a saucepan, melt the butter over low heat.
- Once melted, add the caramelized sweetened condensed milk and mix until smooth and fully combined. Allow the mixture to cool slightly to thicken.
- Combine and Shape:
- In a large bowl, pour the caramel mixture over the crushed corn sticks. Gently fold everything together with a spatula until the corn sticks are evenly coated.
- Transfer the mixture onto a serving plate, using your hands to shape it into a mound resembling an anthill.
- Decorate:
- Sprinkle poppy seeds generously over the “anthill” to mimic the look of tiny “ants” climbing the cake.
- For an extra touch, drizzle melted chocolate over the top.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to firm up.
- Slice or scoop to serve, and enjoy!
This dessert is best enjoyed within a day or two while the corn sticks remain crisp.
