Description
Muraveinik, also known as Anthill Cake, is a classic Russian dessert featuring crumbly baked dough pieces combined with a rich, creamy condensed milk and butter frosting. The cake is shaped into mounds resembling ant hills and decorated with poppy seeds and chopped hazelnuts, resulting in a unique textured treat that balances sweetness with a delightful crunch.
Ingredients
Scale
For the Dough
- 3 cups Canadian flour, sifted
- 1 stick butter (unsalted)
- 1 egg
- 1 cup sugar
- 1 pinch salt
- 1 tsp baking soda
- 1 tsp vinegar
- 1/2 cup sour cream
For the Decoration
- 1 Tbsp poppy seeds
- 1/2 cup toasted chopped hazelnuts
For the Cream
- 3 sticks butter at room temperature
- 1 can cooked sweetened condensed milk (approximately 14 oz)
Instructions
- Combine Flour and Butter: In a large mixing bowl, combine 3 cups of sifted flour with 1 stick of butter until the mixture becomes crumbly. Add a pinch of salt and mix well.
- Mix Egg and Sugar: In a small bowl, whisk together 1 egg and 1 cup sugar until pale yellow and well combined. Incorporate this mixture into the flour and butter mixture, stirring thoroughly until combined; the dough should still feel crumbly.
- Activate Baking Soda: Pour vinegar over the baking soda in a small dish and stir quickly. Mix this with 1/2 cup sour cream, then let it sit for 2 to 5 minutes to activate the reaction.
- Add Sour Cream Mixture: Pour the sour cream mixture into the flour mixture. Add additional flour if necessary to ensure the dough is not runny and has the consistency of cookie dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Grind Dough: After chilling, break the dough into smaller pieces and run it through a meat grinder using the large hole attachment. Spread the strands of dough evenly on a baking sheet lined with parchment paper, separating them as much as possible.
- Bake the Dough: Preheat the oven to 350°F (175°C). Bake the dough on the middle rack for 20 minutes until lightly golden.
- Cool and Break: Remove the baked dough from the oven and allow it to cool completely. Once cooled, break it into small pieces and transfer to a large mixing bowl. Toss with toasted chopped hazelnuts.
- Prepare Cream: Using an electric hand or stand mixer, beat 3 sticks of softened butter until fluffy. Gradually add in the canned cooked sweetened condensed milk and continue beating until smooth.
- Combine Cookies and Cream: Pour the prepared cream over the broken dough pieces with hazelnuts. Mix thoroughly to coat all the pieces evenly.
- Shape the Cake: Divide the mixture into two equal portions. Firmly pat down and mold each portion into mound shapes resembling anthills on serving plates.
- Decorate and Chill: Sprinkle the top of each mound with poppy seeds. Cover with plastic wrap and refrigerate for at least 3 hours or overnight to set before serving.
Notes
- Using Canadian flour, which has a moderate protein content, helps achieve the ideal crumbly dough texture.
- Make sure the butter for the cream is fully softened to ensure a smooth and creamy frosting.
- The vinegar and baking soda create a light chemical reaction that helps the dough rise slightly and become tender.
- Feeding the dough through a meat grinder is key to creating thin strands that form the characteristic anthill texture.
- Letting the assembled cake chill overnight improves flavor melding and firmness for easier serving.
- Can be stored covered in the refrigerator for up to 3 days.
