“Anthill” is a retro-style cake, a sweet reminder of childhood. Like most popular recipes, over the fifty years of its life it has acquired many variations. And not every one of them is successful. Our task is not to take the first cookie we come across and fill it with a mixture of butter and condensed milk, and then grieve that the result is something not very similar to a cake. We will roll up our sleeves and prepare the classic “Anthill” cake; I photographed the recipe with step-by-step photos in as much detail as possible so that you don’t miss anything. The recipe is actually very simple, but you need to know a few important secrets that will make this cake the favorite dessert of all your loved ones. I will definitely tell you all these secrets. You can decorate the cake to your liking. Some people pour glaze over the anthill, others cover it with cream or decorate it with sand crumbs. It looks nice, but it doesn't really look like an anthill. I chose the decor so that you don’t even have to announce the name of the cake to your guests. Anyone seeing it will immediately exclaim: “Oh, you have a real anthill on your table!”

Ingredients

• Flour – 400 gr.;
• Butter – 300 gr.;
• Egg – 1 pc.;
• Sparkling mineral water – 60 ml;
• Powdered sugar – 100 gr.;
• Starch – 20 g;
• Salt - a pinch;
• Condensed milk – 370 gr.;
• Dark chocolate – 30 gr.

Classic Anthill cake recipe step by step

Butter should be at room temperature. You need 200 grams of it, the rest should be set aside for the cream. First you need to beat the butter a little, and then gradually add powdered sugar.

For the dough you only need one chicken egg yolk.

To make the dough elastic and airy, add mineral water and beat lightly.

Separately, mix the dry ingredients in a bowl. Add a pinch of salt to the flour.

To make the dough crumbly after baking, you need to add starch to it. Mix starch, salt and flour.

Add some of the flour to the butter mixture and beat lightly.

After moving the dough onto the board, knead it, adding the rest of the flour.

The result should be a fairly elastic and tight dough.

To make the dough harden faster in the refrigerator, divide it into 4 parts and leave for half an hour.

In the meantime, you can make cream. In order to prepare a cream of ideal consistency for an anthill, you need to cook condensed milk yourself. This must be done very carefully and correctly, because the can may explode. Be sure to pour cold water into a deep saucepan and immediately place the jar there so that the water completely covers it. Bring to a boil and reduce heat to low. Condensed milk should be cooked for exactly 1.5 hours. Then the result is not very thick, natural condensed milk without additives from manufacturers.

To make the cake not cloyingly sweet, add 100 grams of butter to the cream.

Meanwhile, the dough rested in the refrigerator. Let's pass it through a meat grinder and place it on a baking sheet with parchment in one layer.

You need to bake for 15 minutes at 200 degrees.

The resulting cake needs to be crushed into a bowl with cream and mixed.

Let's lay out the base first. You need to shape the cake as tightly as possible so that after hardening it is easy to cut, then it will not crumble.

Spread the mixture in a heap.

Now the “Anthill” needs to be left to harden in the refrigerator. To make this happen faster, wrap it with cling film as tightly as possible, then the cake will be ready in 40 minutes.

The finished cake should be sprinkled with grated chocolate. Now our “Anthill” is ready. Bon appetit!

The fastest and most delicious dessert you can imagine and make yourself is the Anthill cake, made at home. Moreover, the ingredients in it may vary; only its shape remains unchanged in the form of a slide, reminiscent of a real anthill. Housewives use a wide variety of recipes - based on cookie crumbs, pieces of baked dough, and corn sticks. Cream – condensed milk and butter, decoration – chocolate, poppy seeds. This dessert can be prepared very quickly.

Ingredients:

For the dough base you will need the following products:

1. 200 gram pack of butter;
2. 3.5 heaped cups of flour;
3. One glass of sour cream;
4. 3 grams of salt;
5. 5 grams of soda;
6. Half a glass of sugar.

The cream in the classic recipe is made from the following products:

1. 200 gram pack of butter;
2. Boiled condensed milk – 1 can.

Cooking process:

1. Remove the butter from the refrigerator in advance, cut it into cubes and place in a deep container.
2. Then pour sour cream into it and beat until smooth.
3. Add salt, soda (you don’t have to extinguish it if the sour cream is sour enough), sugar. Stir.
4. Sift the flour in parts and knead the dough ball by hand. It should be quite dense and non-stick to your hands.
5. Place the dough, wrapped in film, in the freezer for 15-20 minutes. It shouldn't freeze at all.
6. Then pass the pieces of dough through a meat grinder - you need to make blanks. Place the resulting long sticks on a baking sheet, which should be covered with paper and lightly oiled.
7. Bake them for 15 minutes until the surface is golden brown, cool. You need to crumble the dough while it is still warm - this makes it easier to make crumbs out of it.

While the base is cooling, make the cream:

1. Let the butter soften and beat it with a mixer until it becomes white and fluffy.
2. Boil the condensed milk for 2 hours over low heat, lower the jar into cold water.
3. Mix cold condensed milk with soft butter using a mixer until the components are combined - this way you can make a cream.

Let's start assembling:

1. Once completely cooled, place the pieces in a deep bowl. Using a masher or your hands, pulverize the dough until crumbly, but do not turn it into dust.
2. Pour in the entire portion of the cream and mix thoroughly.
3. Place the mass on a plate in a heap, press with your hands to give it a cone shape - you need to make an imitation of an anthill.
4. Sprinkle grated dark chocolate on top and refrigerate for 4 hours.

From cookies

Sometimes there is absolutely no time to prepare a birthday cake at home, so many people successfully make the Anthill cake using a no-bake cookie-based recipe. Here we use ready-made store-bought cookies, cream based on condensed milk, sour cream and butter. The taste of the cake is no different from the traditional one made from pieces of homemade dough, and it is prepared many times faster.

Ingredients:

1. Cookies (“Baked milk”, “Nut”) – half a kilogram;
2. Dried apricots – 6 pieces;
3. Walnuts – 100 grams;
4. Chocolate for decoration – 70 grams;
5. Condensed milk - half a liter;
6. Softened butter – 200 grams.

Cooking process:

1. Use your hands or a rolling pin to turn the cookies into crumbs and prepare the base.
2. Dry the nuts, cool, chop with a knife along with the dried apricots.
3. Beat butter with sour cream and condensed milk.
4. Pour the cream into the cookie crumbs and mix with a spoon. If the mass is too thick, add a little sour cream.
5. Spoon the mixture onto a dish, forming an anthill. Press with your hands on all sides, sprinkle with grated chocolate and remove the cake from the cookies overnight in the cold.

Honey

In this recipe we will use honey instead of sugar. This will make the finished cake sweeter, but lower in calories. The cake is also additionally decorated with poppy seeds, which in the finished product will resemble real ants. Making this cake at home is as easy as shelling pears.

Ingredients

Dough:

1. 100 grams of margarine (preferably butter);
2. 3 eggs;
3. 4 cups flour;
4. A glass of sugar;
5. Soda and vinegar - one teaspoon each.

Cream recipe:

1. 60 milliliters of honey;
2. 1 can of raw condensed milk;
3. Poppy and nuts for decoration.

Cooking process

Basis for "Anthill":

1. Melt the margarine in a container with thick walls and bottom over low heat.
2. Remove, add sugar and stir until no grains remain.
3. Beat the eggs separately, pour in the milk, and then the slaked soda.
4. Pour the liquid part into the cooled margarine and sugar, beat the mixture with a blender.
5. Add flour sifted in advance. The dough should be soft, but dense, without lumps - you can prepare it on the table by hand.
6. Pass it through a meat grinder. Place the resulting sticks on a lined baking sheet and bake at 80 degrees for 10-15 minutes.

Cream:

1. Liquid honey is used in this recipe. If it is already candied, heat it in the microwave or in a water bath, stirring.
2. Mix honey with condensed milk using a mixer.

Assembling the cake:

1. Break the dough strands with your hands or roll over them with a rolling pin.
2. Pour into a deep bowl to prepare the base.
3. Pour in the cream and mix with a spoon.
4. Place the mixture on a plate, collect it in a mound and press it on all sides with your hands.
5. Sprinkle with poppy seeds and grated chocolate.
6. The finished product must be put in the refrigerator until the morning so that the dense dough is properly saturated with cream and the “Anthill” is homogeneous.

Secrets of the right “Anthill”

Just a few simple tips will help you prepare a delicious and juicy Anthill cake for any holiday at home using a simple recipe:

1. The dough should be dense, but not “clogged” with flour. Since the cream used in the recipe is quite thick, the dense dough simply will not be soaked and will remain hard. For the same reason, store-bought cake cookies are only suitable for soft ones.
2. If the dough is slightly dry, do not cook the condensed milk - leave it raw. This way the cream will be more liquid and will saturate the base well.
3. You can also use candied fruits, any nuts, and coconut flakes for decoration. Chocolate can not only be grated on a track and sprinkled on the cake, but also melted and poured over the surface of the dessert completely or in strips.
4. You can crumble prunes inside the cake if your family loves them.
5. You can bake the Anthill cake in a slow cooker and even make the base in a frying pan.

Bon appetit!

Honey cake

This step-by-step recipe with photos will help you easily prepare the classic Anthill cake at home. Make an Anthill cake using this video recipe

2 hours 40 minutes

425 kcal

4.69/5 (48)

Kitchen appliances and utensils: Oven, refrigerator, blender, meat grinder, baking sheet, 200 ml glass, spoons, knife, silicone spatula, baking paper.

Ingredients

Cake base:

Cream:

• 400 grams of boiled condensed milk;
• 200 grams of butter;
• 50 grams of poppy seeds.

The history of the cake

It is believed that this cake was invented in the USA German-Dutch colonists in Pennsylvania. At fairs, festivals and carnivals, the “Funnel cake” made from a meat grinder was very popular among those walking. Later, the recipe for this cake spread throughout the world and many countries had their own cake from a meat grinder. In the USSR this cake is well known under the name “Anthill”. It got its name because of the external resemblance of the slide to a real anthill. Every Soviet housewife could tell you how to prepare Anthill cake, since it is very easy to prepare and uses ordinary products that were available even at that time.

How to choose the right ingredients

Although the products from which Anthill is baked are among the most common and affordable, do not forget to read the ingredients on the packages when choosing. Flour must be of the highest quality; Butter should contain only cow's milk cream; It is better to use sour cream with at least 20% fat content. All this will give your base cookies and the entire cake that extraordinary taste that we have known since childhood. Condensed milk for an anthill can be bought immediately boiled, but in Soviet times it was always boiled independently (there was no other milk sold then). High-quality condensed milk contains only milk and sugar - no vegetable fats.

Recipe with photo of making Anthill cake

Some novice housewives are wondering: How to make an Anthill cake at home? There is nothing complicated about it. This step-by-step recipe with photos will help you quickly and easily prepare the classic Anthill cake at home.

Preparing the cake base

Preparing the cream and assembling the cake

Video recipe for Anthill cake

If you have never tried baking an Anthill cake at home, this simple recipe will tell you how to do it:

How to decorate an Anthill cake

Due to its shape, the Anthill cake already looks like an anthill and can easily do without additional decorations. However, each housewife has her own decoration option. Most often used in cake decoration poppy seed, honey, grated chocolate, as well as everything that inspires the hostess. I have seen Anthills decorated with cranberries, coconut flakes, candied fruits and even pieces of fresh dates (a very unusual and tasty combination, be sure to try it if you have the opportunity. Just don’t forget to peel the skins from the dates).

The recipe uses medium sized eggs. If you use large eggs, one will be enough for you, but if you use small ones, then it is better to take three eggs.

Do not overcook the dough in the oven. Overcooked cookies acquire a characteristic burnt taste and smell, which is unacceptable for a cake.

If you decide to cook condensed milk yourself, be sure to keep the sealed jar covered with water. There are cases when cans of condensed milk, not covered with water during cooking, “exploded,” smearing condensed milk all around.

Cook the condensed milk for at least two hours over low heat.

How to serve Anthill cake correctly

It is better to serve Anthill cake to the table whole. This way, guests will be able to appreciate its external resemblance to a real anthill. Cut the cake into small pieces of any shape. It will be equally tasty to eat both a traditional round-shaped piece and a square. Fragrant and sweet, all your guests will want to try this cake.

To highlight all the taste benefits of this wonderful cake, serve unsweetened tea or coffee with Anthill, since the cake itself is very sweet. Children can be offered milk, classic yogurt or a not very sweet compote (for example, from fresh or dried apples) for the cake.

Possible other cooking options and ingredients

You can diversify the recipe for the classic Soviet-era Anthill cake by adding chopped fried nuts, poppy seeds, and steamed raisins to the cream. Components can be added all together or individually. If guests are already on the doorstep or you unexpectedly decide to pamper your family with something delicious, the recipe will help you out. When preparing Anthill according to this recipe, you will not need to bother with baking, because it is suggested to use ready-made store-bought cookies as the base. It’s not for nothing that even in Soviet times, Anthill Cake made from cookies with condensed milk was considered the favorite homemade cake. After all, where condensed milk is used, the cake cannot turn out tasteless.

I wrote this step-by-step recipe for Anthill cake so that everyone who loves this wonderful cake and still bought it in the store will finally figure out how to make Anthill cake at home and can please themselves with a “real” Anthill.

Let me know which Anthill cake recipe is best for you. I'd be glad to know your options.

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Bake the dough for the Anthill cake for 15-20 minutes at 180 degrees.

Anthill cake recipe

Products
Flour - 3.5 cups
Sugar - 150 grams
Sour cream - 200 grams
Margarine (can be replaced with butter) - 200 grams
Salt - 1 pinch
Soda - 0.5 teaspoon
Boiled condensed milk - 1 can

Preparing the dough
1. Sift 3.5 cups of flour in a deep bowl.
2. Melt 200 grams of margarine (butter) and cool slightly.
3. Add 0.5 cups of sugar, 200 grams of sour cream, melted margarine, 0.5 teaspoon of soda to the flour and mix.
4. Knead the dough.
5. Pass the finished dough through a meat grinder and place it on a baking sheet greased with sunflower oil.
6. Preheat the oven to 180 degrees.
7. Place the baking sheet in the oven and bake the cookies at 180 degrees until golden brown.

Preparing the cream
1. Melt 200 grams of butter over low heat.
2. Place melted butter and 1 can of boiled condensed milk in a deep bowl.
3. Beat the butter with condensed milk with a whisk until smooth.

Preparing the cake
1. Place the finished cookies in a bowl and crush with a masher until coarse crumbs.
2. Pour the prepared cream into the crumbs and mix thoroughly.
3. Place the cake in a mound on a large, smooth plate.
4. Place the finished cake in the refrigerator for at least three hours.

Fkusnofacts

The average cost of products in Moscow as of December 2017 for making the Anthill cake is 150-250 rubles, the price is mainly affected by the quality of the oil used.

- Calorie content cake "Anthill" - 451 kcal/100 grams.

Homemade cake "Anthill" stored in the refrigerator 72 hours.

It is better to make the cake in the evening so that it can sit in the refrigerator overnight and better soaked.

Ready cake can be decorate chopped walnuts and candied fruits, and pour over the glaze.

While preparing the cake, you can add add cinnamon, vanilla or 2 tablespoons of honey to the dough.

Anthill cake can be prepared no baking test. To do this, you can replace the dough with cookies, which you will need 450 grams. Finely chop the cookies and add cream to it, mix thoroughly and form a slide.

Chocolate icing for Napoleon cake

Products
Powdered sugar - 100 grams
Cocoa powder - 3 tablespoons
Milk - 5 tablespoons
Butter - 2 tablespoons

Preparation
1. Mix 100 grams of powdered sugar with 3 tablespoons of cocoa powder.
2. Add 5 tablespoons of heated milk and 2 tablespoons of softened butter to the resulting mixture.
3. Grind the mixture well. If the glaze begins to thicken, you can warm it slightly over low heat.

White icing for Napoleon cake

Products
Egg white - 2 pieces
Lemon juice - 2 tablespoons
Powdered sugar - 1 cup
Salt - 1 pinch
Confectionery topping - to taste

Preparation
1. Separate the whites from two cold eggs, add a pinch of salt to them and beat thoroughly.
2. As the whites thicken, add 2 tablespoons of lemon juice and continue beating.
3. Add 1 cup of powdered sugar in a slow stream, whisking continuously.

The Anthill cake is familiar to many from childhood. This is a very tasty delicacy. In this article I offer 2 recipes for this dessert: classic and quick. The classic version involves baking the cake crust; the quick version is prepared without baking, using shortbread cookies as the basis. Choose any option, it will be delicious anyway!

You can find even more recipes for delicious no-bake cakes.

Classic Anthill cake - step-by-step recipe

Ingredients:

• premium flour - 400 gr.
• starch - 20 gr. (1 heaped tbsp)
• butter 82.5% - 200 gr. (room temperature)
• egg - 1 pc.
• powdered sugar - 100 gr.
• salt - 1.5 g.
• sparkling mineral water - 4 tbsp.

For cream:

• condensed milk - 370 gr. (1 jar)
• butter - 100 gr. (room temperature)

For decoration:

• dark chocolate - 50 gr.
• poppy seed - 17 gr.

Method for making Anthill cake.

1. As in preparing any cake, you first need to knead the dough for the crust. The dough for the Anthill cake is made from shortbread, but it is slightly different from the classic shortbread dough from which cookies and tarts are baked. This site already has a recipe with the secrets of making shortcrust pastry, you can check it out. For classic shortbread dough, you need to use cold butter. To prepare Anthill, the oil should be at room temperature.

With warm oil, the dough will be more viscous and denser, which is necessary in this case. With cold butter, the dough becomes more tender and crumbly. In the Anthill, such dough will quickly become soggy and the cake will not hold its shape. Therefore, be sure to remove the butter from the refrigerator in advance (30 minutes before cooking).

2. Take out the egg in advance, too, along with the oil, so that it warms up.

How to cook condensed milk correctly.

3.For the cream you will need boiled condensed milk. If you buy ready-made milk, the so-called “Varenka”, the end result will not be very good. Because store-bought boiled condensed milk is very thick. And very often this thickness is achieved not by cooking, but by adding thickeners (starch or even wallpaper glue). Also, “varenka” is often tinted with artificial dyes. And I have not yet come across a single boiled condensed milk made in accordance with GOST in our stores.

If you buy ready-made “varenka”, it will be difficult to mix it with crumbs; the result will not be a very appetizing mass.

Therefore, the best option is to cook condensed milk yourself. To do this, you need to take only high-quality milk made in accordance with GOST. Such milk should contain only milk and sugar. That's it, nothing more!

I always buy Rogachevsky (Belarusian) condensed milk. This milk tastes the same as it did in the USSR, in my childhood. There are no additives in it. Unfortunately, condensed milk from Russian producers, even made according to GOST, as indicated on the label, cannot be compared with it. Of course, I would like to see good, high-quality products made in our country... But let’s return to our recipe.

To prevent milk from exploding during cooking (as happens with some), you need to know some nuances. First, remove the label from the can. Place a can of condensed milk in a saucepan and pour cold water into it. It is the temperature difference that can cause the jar to explode, so do not fill it with boiling water.

Secondly, the water level in the pan should be 3-5 cm above the jar. Better put the can on its side. Do not forget that during cooking the entire jar must be covered with water.

Thirdly, if the water boils away during cooking, you only need to add boiling water to avoid that same temperature difference.

Cook the condensed milk for 1.5 hours after boiling water over moderate heat under the lid. It is better to set a timer so that the milk does not overcook. Leave the boiled condensed milk to cool in the same water, only remove the lid from the pan.

Kneading the dough.

4. Place soft butter (200 g) in a bowl. With a mixer at low speed (or a whisk), start beating the butter. Beat just a little, a few seconds, just to break up the butter. Add powdered sugar (100 g) and beat everything together until smooth. Do not beat for too long, otherwise the mass will separate and the butter will be interrupted. Beat for no more than 5 minutes. That is why powdered sugar is used; it will mix faster than just granulated sugar, and grains will not be felt.

5.Take an egg and separate the yolk from the white. No protein is needed in this recipe. Mix the yolk a little with a fork and add it to the butter mixture. At low speed, mix the yolk with butter (or just by hand with a whisk).

6. To make the dough more plastic, you need to put a little sparkling mineral water (4 tbsp) in it. Gas will make the dough more airy. Quickly beat the dough again.

Beat the butter, add powdered sugar, then the yolk, then the mineral water.

7.In a separate bowl, mix the sifted flour, salt and starch. Starch is needed to make the dough crumbly. Salt enhances the effect of sugar, so always add a pinch of salt to baked goods.

8.Put half of the resulting flour mixture into the butter and mix with a mixer.

9.Now put the remaining flour into the dough (leave a little flour in the bowl - 2-3 tbsp) and mix everything with a spoon.

10. Sprinkle the board with the remaining flour, place the dough on it and finally knead it with your hands. The finished dough is smooth, matte, similar in consistency to soft plasticine.

Mix flour with starch and salt, knead the dough.

Cooling and baking the dough.

11. Divide the dough into 4 parts, roll each part into sausages and wrap them in cling film. Place the dough pieces in the refrigerator for 30 minutes. If you refrigerate a whole ball of dough without dividing it into parts, it will take 2 hours.

12.When the dough has cooled well, you need to roll it through a meat grinder. Immediately prepare a baking sheet and line it with parchment paper. There is no need to grease the parchment with oil, the dough is already oily. Immediately place the dough that comes out of the meat grinder on parchment in one layer.

If you don’t have a meat grinder, you can grate the dough. But for this, the dough will need to be kept in the freezer.

Also, do not forget to preheat the oven to 200 degrees. It is at this temperature that the dough will quickly set into a crust, will not spread, and will turn out crispy.

13.Bake the dough for 15 minutes until golden brown.

Preparing cream for Anthill cake.

14.Now prepare the cream for the Anthill. Open the can of cooled condensed milk. It should not be overcooked. Place room temperature butter in a bowl and beat it a little with a mixer. The butter should be at the same temperature as the milk so that it does not separate.

15.Add condensed milk to the butter and mix everything together with a mixer. There is no need to beat for a long time, no more than 5 minutes. The cream should be homogeneous, without lumps.

Anthill assembly.

16.When the dough is baked, remove it from the oven. Place the dough on the parchment to cool after removing it from the baking sheet.

17.Crumble the cooled dough into cream with your hands. The size of the pieces should be 1-2 cm. Mix the crumbs with the cream with a spoon.

1. Place the finished mixture in a heap on a plate. To ensure that the Anthill keeps its shape well, lay it out in parts, compacting it well. Form a cone.

19.To make the cake harden faster, wrap it together with the plate, like candy, in cling film.

20.Place in the refrigerator for 1 hour to harden.

21.Sprinkle the finished cake with poppy seeds and grated chocolate. So it will be very similar to a real Anthill.

22.Serve this delicious cake, which is ideal for any tea party.

Anthill cake without baking - a quick option

If you don’t have the time or desire to bake the dough, you can make an Anthill cake from cookies. This method is much faster, but for me personally the problem is that I can’t find good cookies these days. I mean, all store-bought confectionery is made from margarine, which contains trans fats. Well, okay, I won’t talk about proper nutrition now, especially since we are preparing a cake.

For a fast Anthill you need:

• shortbread cookies - 500 gr.
• boiled condensed milk - 450 gr.
• butter - 180 gr. (room temperature)
• nuts (any) - optional
• poppy seeds - 2 tbsp.
• chocolate - 50-70 gr.

As you can see, you can take condensed milk already boiled, which will save even more time for preparation.

A method for making Anthill from cookies without baking.

1.Butter must be taken out of the refrigerator in advance so that it softens. When whipping the cream, all components must be at the same temperature so that the cream does not separate.

2.If you have nuts, you can also put them in the cake, it will add a new taste. You need to dry the nuts a little in a frying pan, so they will be much more flavorful. You can chop the nuts using a rolling pin, placing them in a bag.

3.Crush the cookies into a deep bowl. This can be done with your hands, or with a rolling pin, just like nuts. But first put the cookies in a tight bag so that they don’t fly around the kitchen. There is no need to crush the cookies into crumbs. It should be in pieces up to 2 cm.

4.Add nuts and 1 tbsp to the chopped liver. poppy Mix these dry ingredients.

5. Prepare the cream. Place boiled condensed milk and softened butter in a bowl. Mix these ingredients with a mixer or whisk until smooth.

6.Mix the cream and cookies thoroughly.

7. Cover a suitable sized plate with foil. Place cake mixture on foil. Using foil, form into desired shape. Foil will help the cake to set faster, harden and not spread on the plate.

8.Place the cake in foil in the refrigerator for at least 30 minutes to allow the cream to harden.

9. Decorate the finished cake with grated chocolate and poppy seeds.

10.Here is a quick cake that will be very tasty.

Prepare Anthill according to any of the suggested recipes and get a delicious cake. And the second option can be quickly prepared for unexpected guests (the main thing is that all the ingredients are on hand).

And for the festive table, bake a cake with a delicious taste that will not leave anyone indifferent!

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