Anthill / Dulce de Leche cake


Cake in just 20 minutes and without cooking!? Have you ever head of Anthill cake? No!? Probably you have another name for this cake or if you really ever heard of it, it time to try it! It easy and it’s delicious! Also, add whatever you like – nuts, raisins, natural jelly candy, etc.

Here in Latvia, we are using “Selga” classic sweet biscuits. Try to find a substitution. Are Graham crackers sweet? Is so – they will do!

Screen Shot 2017-09-15 at 19.55.50

Normally I would make half the size and without worms, candy and covered in chocolate. But this time it was Max’s cake from Max and Ruby. We had the Max and Ruby inspired birthday.

Anthill / Dulce de Lache cake

  • Servings: for 1 large cake
  • Difficulty: easy
  • Print

No-Bake cake from my childhood memories



  • 6 packages “Selga” biscuits (about 1 kg)
  • 400 grams butter
  • 2 can Dulce de Leche
  • 100-200 grams poppy seeds (optional)
  • grated dark chocolate (optional)


  1. Chop/roll /break the biscuits into small pieces.IMG_20170915_184639_928
  2. Using hand blender blend the butter together with the Dulce de Leche.
  3. Mix in broken biscuits and poppy seeds.
  4. Shape the Anthill and sprinkle with poppy seeds or grated chocolate.
  5. Leave in the cool odor-free place for few hours, better overnight. Enjoy.


17 thoughts on “Anthill / Dulce de Leche cake

  1. The biscuits look like our ‘Rich Tea Biscuits’. They are quite simple, slightly sweet and I guess get their name from the fact that they might be regarded as an ideal accompanient for tea as they do not overpower the taste. They were ‘invented’ in Yorkshire in the 17th century and are the second most popular biscuit for dunking into tea in the UK (for which they were invented). Their unique flavour comes from a small amount of malt in the recipe. Prince William had a cake at his wedding similar to yours – 1,700 rich tea biscuits and chocolate. Maybe he’d been to Latvia (or Yorkshire 😜).

    Liked by 1 person

      1. I’ve never found an authentic recipe for the real ‘rich tea’, which has no butter and no egg. Most recipes I found have no malt. The secret of the genuine biscuit is a satisfying ‘snap’ when you break them for dunking in tea, then they take up to 20 seconds to fall apart in the tea (the favourite dunking biscuit in the UK, ‘Digestive’, takes only 4 seconds.) All has been tested with science 😂 . Here’s the best recipe I know, ’discovered’ in Japan (!) I think by trial and error:

        Liked by 1 person

    1. Yeah! They saw this cake start to jump and shout: “Maxes cake!!! Maxes cake! WOW! With worms! Then it must be made out of sand and mud” And guess what!? The poppy seeds added “that feeling” to the cake!

      Liked by 1 person

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