ANTHILL CAKE (AKA MURAVEINIK)
This recipe for anthill cake features crumbly cake dough covered in a caramel cream. A beloved Slavic childhood staple and a must-try for sugar addicts!
Provided by Natalya Drozhzhin
Categories Cake
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl combine flour together with sugar.
- Using a fork, stir in the softened room temperature butter. Add in the sour cream and give the batter a good stir.
- In a small bowl, combine the baking soda and vinegar. Add the mixture to the dough and stir until well combined. Place the dough in the refrigerator for about an hour.
- Put the dough into a meat grinder to form long, thin strips.
- Spread the dough pieces evenly across a baking sheet. Bake for about 10 minutes at 350°F.
- Break the baked cake strips into tiny pieces.
- Combine the softened butter with the dulce de leche until smooth and creamy. Combine the butter and dulce de leche mixture in a bowl.
- Form the cake into the shape of your choice. To look like an anthill, many people create a mount on top of a large plate. Leave it to set in the refrigerator overnight.
Nutrition Facts : Calories 392 kcal, Carbohydrate 35 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 189 mg, Fiber 1 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ANTHILL CAKE (RUSSIAN CAKE "MURAVEINIK")
Anthill Cake (Russian Cake "Muraveinik")
Provided by Ben | Havocinthekitchen
Categories Baking: Sweet
Number Of Ingredients 14
Steps:
- Combine the butter and eggs and beat just to well combine. Add the milk.
- Combine the flour with the baking powder and salt and add it to the butter mixture. Using hands mix until combined crumbly then (in one minute it will be elastic and soft.
- Wrap the dough up in plastic and chill in the fridge about 30-40 minutes.
- Preheat oven to about 175 degrees C (350 F).
- Break the dough into smaller pieces and using a grater, grate (Try making short "noodles"). Place the dough in a single layer on a baking tray. Bake for about 15-17 minutes or until well golden. Remove and let it cool.
- If the dough has consolidated into large pieces, crumble it lightly.
- To make the frosting, in a bowl combine the softened butter with the dulce de leche and beat (low speed) for about 4-5 minutes until light and fluffy.
- In a large bowl combine 5 cups of the crumbled cookies, the frosting, and walnuts. Mix well. You can add the remaining cookies (Should be about 1 cup left), but the cake will turn drier.
- Let the mixture stay 20 minutes to soften then using your hands shape the cakes (You can tightly pack a measurement cup then flip it. Sprinkle with the poppy seeds if desired. (See Notes)
- Refrigerate for at least a few hours or better overnight.
- Enjoy!
Nutrition Facts :
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
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