Russian Ant Hill Cake

Ingredients

• 3/4 cup unsalted butter, melted
• tablespoon sunsalted butter, melted
• 1/2 cup white sugar
• ounce ssour cream
• cup sall-purpose flour
• teaspoon sbaking powder
• 3/4 cup unsalted butter, softened
• tablespoon sunsalted butter, softened
• (13.4 ounce) can dulce de leche
• tablespoon spoppy seeds, for sprinkling

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.