Russian Cake “Muraveinik” (Anthill Cake) Recipe

If you are searching for a uniquely charming dessert that combines texture, sweetness, and a touch of nostalgia, you are in for a treat. The Russian Cake “Muraveinik” (Anthill Cake) Recipe is an absolute showstopper, featuring crumbly, buttery cookie pieces bound together by a luscious caramel-like cream. Every bite offers a delightful crunch complemented by the rich, creamy filling, making it a beloved classic in Russian households and perfect for impressing guests or enjoying a cozy night in.

Ingredients You’ll Need

What makes this Russian Cake “Muraveinik” (Anthill Cake) Recipe so special is its simple list of ingredients, each playing a key role in balancing flavor and texture. From the richness of butter to the tang of sour cream, these pantry staples come together beautifully to create a dessert that’s both rustic and refined.

• 3 cups Canadian flour (sifted): Provides the perfect sturdy structure and light crumb for the dough.
• 1 stick of butter: Adds richness and moisture, creating that irresistible crumbly texture.
• 1 egg: Acts as a binder to hold the dough together while contributing to tenderness.
• 1 cup sugar: Sweetens and helps achieve a soft, melt-in-your-mouth dough.
• 1 pinch salt: Enhances all the flavors to keep the cake well-balanced.
• 1 tsp baking soda: Leavens the dough lightly for a delicate texture.
• 1 tsp vinegar: Reacts with baking soda to provide gentle lift and tenderness.
• 1/2 cup sour cream: Adds a bit of tang and moisture, ensuring a tender crumb that isn’t dry.
• 1 Tbsp poppy seeds for decoration: Offers a subtle nutty crunch and a beautiful finishing touch.
• 3 sticks butter at room temperature: Integral for the creamy filling that binds the cake pieces.
• 1 can cooked sweetened condensed milk: Provides that signature caramel flavor and luscious texture for the cream.
• 1/2 cup toasted chopped hazelnuts: Adds a nutty crunch that complements the soft cream and crumbly cake bits perfectly.

How to Make Russian Cake “Muraveinik” (Anthill Cake) Recipe

Step 1: Preparing the Crumbly Dough

Start by combining sifted flour and butter in a large bowl, mixing until you get a crumbly texture reminiscent of sand. Adding a pinch of salt here will enhance the overall flavor. This initial step sets the foundation for the cake’s unique texture.

Step 2: Whisking Egg and Sugar

In a separate bowl, beat the egg and sugar until pale yellow and fluffy. This step is crucial as it introduces some airiness and sweetness to the dough, contributing to its delightful crumb.

Step 3: Activating the Leavening

Pour vinegar over baking soda and stir quickly before mixing it with sour cream. Let this mixture sit for a few minutes, then blend it into the flour mixture. The acid-base reaction lightens the dough, and adding more flour if necessary helps achieve a consistency similar to cookie dough.

Step 4: Chilling the Dough

Wrap the dough and refrigerate it for an hour. This chill time is important to firm up the dough, making it easier to handle in the upcoming steps.

Step 5: Passing Dough Through a Meat Grinder

Once chilled, break the dough into pieces and push it through the large-hole attachment of a meat grinder. Spread these thin strings on a parchment-lined baking sheet, trying to separate them as much as possible to create individual, crisp pieces after baking.

Step 6: Baking the Dough Pieces

Bake the shaped dough strands at 350° F for 20 minutes. This bakes the dough to golden perfection with a satisfying crunch that will ultimately provide the ‘anthill’ texture of the cake.

Step 7: Preparing the Cake Base

Once cooled, break the baked dough into small fragments and mix with toasted chopped hazelnuts. These nutty bits add texture contrast and elevate the overall taste experience.

Step 8: Crafting the Creamy Filling

Using an electric mixer, whip butter until fluffy, then gradually incorporate the cooked sweetened condensed milk until smooth and luscious. This creamy spread is the indulgent glue that marries all the crunchy components together.

Step 9: Assembling the Russian Cake “Muraveinik” (Anthill Cake) Recipe

Fold the cream into the cookie and nut mix thoroughly. Then divide the mixture into two mounds, patting them firmly to form the cake. Sprinkle poppy seeds on top for a final decorative and flavorful touch. Cover and chill the cake for at least three hours, or ideally overnight, so all the flavors meld brilliantly.

How to Serve Russian Cake “Muraveinik” (Anthill Cake) Recipe

Garnishes

Poppy seeds are traditional and add a gentle crunch, but feel free to add a dusting of cocoa powder, powdered sugar, or perhaps some extra toasted hazelnuts on top for enhanced visual appeal and flavor contrast that complements the rich cream.

Side Dishes

This dessert pairs beautifully with a hot cup of tea or rich, freshly brewed coffee. The warmth of these beverages balances the sweetness and layered textures of the cake perfectly, making the overall experience comforting and indulgent.

Creative Ways to Present

Try serving portions of the cake in clear glass jars or elegant dessert cups to showcase its textured layers. You can also accompany it with fresh berries or a dollop of whipped cream for added freshness and color that invites your guests to dig in happily.

Make Ahead and Storage

Storing Leftovers

Russian Cake “Muraveinik” (Anthill Cake) Recipe keeps really well in the refrigerator for up to 3 days. Ensure it’s covered tightly with plastic wrap or stored in an airtight container to maintain that creamy texture without drying out the crunchy cake bits.

Freezing

While this cake is best enjoyed fresh or chilled, you can freeze it for up to a month. Wrap it securely in plastic and foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture and flavor.

Reheating

Since this cake is typically served chilled, reheating is not recommended. Instead, let it come to room temperature if desired, to allow the cream to soften slightly and the flavors to open up.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! Walnuts, almonds, or pecans will all work wonderfully in this recipe. Toasting the nuts brings out their flavor and adds a delightful crunch that pairs beautifully with the cake’s creamy texture.

Is it necessary to use a meat grinder?

The meat grinder is traditional and helps achieve the signature stringy texture of the dough pieces. If you don’t have one, you can try shredding or crumbling the dough by hand, although the texture might be less uniform.

What if I don’t have cooked sweetened condensed milk?

Cooked, or caramelized, sweetened condensed milk provides that rich butterscotch flavor. If you only have regular sweetened condensed milk, you can simmer it gently in a double boiler until it turns light caramel. This step adds depth and balances the sweetness perfectly.

Can I make this cake vegan?

It’s a bit tricky since butter, eggs, and condensed milk are key ingredients. However, with vegan substitutes like plant-based butter, aquafaba or flax eggs, and vegan caramel sauces, you could experiment, but expect some texture and flavor differences.

How long should I chill the cake before serving?

For best results, chill it for at least 3 hours, but overnight is ideal. This resting period allows the cream to soak into the crumbly pieces, creating that melt-in-your-mouth texture that makes the Russian Cake “Muraveinik” (Anthill Cake) Recipe so irresistible.

Final Thoughts

There’s something truly heartwarming about making and sharing the Russian Cake “Muraveinik” (Anthill Cake) Recipe. Its mix of textures and flavors is a testament to the magic of simple ingredients coming together in a cozy, nostalgic way. I wholeheartedly encourage you to give this recipe a try—whether you’re celebrating a special occasion or simply want to brighten your day with a slice of sweet tradition.

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