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.
Provided by TheCookingFoodie
Categories Cake Recipes Desserts Christmas Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- 1. 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:Medovik - Russian Honey CakeNapoleon CakeDulce De Leche Cake
RUSSIAN ANT HILL CAKE
Children will delight in this unique cake that's formed into the shape of an ant hill. This Russian favorite is fun to make with the kids, too!
Provided by Natalie Titanov
Categories World Cuisine European Eastern European Russian
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
- Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
- Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
- Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.
Nutrition Facts : Calories 656.2 calories, Carbohydrate 72.7 g, Cholesterol 95.3 mg, Fat 37.8 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 22 g, Sodium 411.7 mg, Sugar 27.9 g
RUSSIAN CAKE "MURAVEINIK" (ANTHILL CAKE)
Steps:
- In a large mixing bowl combine together 3 cups of sifted flour with 1 stick of butter until combined and crumbly. Add pinch of salt.
- Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.
- Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.
- Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
- After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet.
- Place prepared dough in the middle of the oven and bake for 20 min at 350° F.
- Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
- To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
- Divide the dough in half. Form each mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.
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