Russian Anthill Cake Recipe – Muraveinik
Anthill cake (Muraveinik) is a traditional Russian cake made with biscuit crumbs, walnuts and caramel/dulce de leche cream. This recipe is pretty easy to make and requires only basic ingredients. This caked named anthill because it resembles an anthill. This delicious cake is perfect for Christmas and holiday season or just for sweet weekend mornings with a cup of tea.
Russian Anthill Cake Recipe – Muraveinik
Ingredients
For the dough:
- 160 g 5.6oz Butter, melted
- ¼ cup 50g Sugar
- 85 g 3oz Sour cream
- 2¾ cups 345g Flour
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
For the cream:
- 400 g 14.1oz dulce de leche/caramel
- 180 g 6.4oz Butter, softened
- 100 g 3.5oz Walnuts, roughly chopped
- Chocolate for decoration
- Poppy seed for decoration
Instructions
- DIRECTIONS1. Make the dough: In a large bowl combine melted butter and sugar. Add sour cream, vanilla extract and stir until combined. sift in flour and baking powder, knead until smooth sough forms. Cover with plastic wrap and freeze for 1 hour. 2. Preheat oven to 350F (175C). line a baking tray with parchment paper. 3. Using a box grater, grate the dough in a single and even layer over the parchment paper. 4. Bake for 12-13 minutes, until golden. Remove from oven and let cool. 5. Meanwhile make the cream: in a large bowl cream the butter, add dulce de leche and beat until incorporated. take cooled biscuit and brake it into small and medium pieces, add to the cream, add crushed walnuts and fold until combined. 6. Mound the mixture onto a serving plate. Using your hands, form the mixture into an ant hill. Sprinkle with poppy seeds or chocolate shavings. 7. Refrigerate for 2 hours before serving. More Russian Dessert Recipes You May Like:
Really nice, I added a small bit of cinnamon to the dough and I recommend for the cream using maybe 150g butter because mine didn’t set very well. It was too wet.
Whole family absolutely love it 😄