Russian Cake "Muraveinik" (Anthill Cake)
User Reviews
5
Russian Cake "Muraveinik" (Anthill Cake)
Description
The main dough for Muraveinik consists of sifted flour mixed with butter and sugar, combined with an egg, sour cream activated with baking soda and vinegar, and a pinch of salt. After chilling, the dough is broken into pieces and processed through a meat grinder to create long dough strings, which are separated on a baking sheet and then baked.
Once baked, the dough pieces are mixed with a cream made from room temperature butter, cooked sweetened condensed milk, and toasted chopped hazelnuts, binding the crumbly pieces into a textured, sweet layered cake. The top is decorated with poppy seeds for visual contrast.
This cake delivers a crunchy yet creamy texture from the crumbly baked dough pieces combined with the rich hazelnut cream and the smooth, caramel-like condensed milk flavor. Its preparation involves chilling the dough to firm it up and using a meat grinder to achieve the distinctive string texture. The cake is assembled by mixing and layering the components, creating a unique presentation and taste experience.
Ingredients
- Ingredients for Muraveinik:
- 3 cups all-purpose flour sifted, Canadian flour
- 1 butter stick
- 1 egg
- 1 cup sugar
- 1 pinch salt
- 1 tsp baking soda
- 1 tsp vinegar
- 1/2 cup sour cream
- 1 Tbsp poppy seeds for decoration
Cream Ingredients:
- 3 butter sticks, at room temperature
- 1 sweetened condensed milk cooked, canned
- 1/2 cup hazelnut toasted, chopped
Instructions
- 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.
Serve cold with tea... or coffee and store it in refrigerator:D
User Reviews
Overall Rating
5
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