Russian Cake (Anthill Cake) Recipe

Get ready to discover a nostalgic classic! Russian Cake u0022Muraveiniku0022 (Anthill Cake) is a delightful no-fuss dessert that’s beloved for its unique mound shape, delightfully crumbly texture, and rich buttery flavor. Each bite delivers an irresistible fusion of crisp cookie crumbs, caramel-like cream, toasted nuts, and a playful poppy seed finish, making this cake a showstopper both visually and on your taste buds. Whether you’re seeking a taste of tradition or just craving something deliciously different, this is a treat you’ll find yourself coming back to again and again.

Ingredients You’ll Need

One of the joys of making Russian Cake u0022Muraveiniku0022 (Anthill Cake) is that the ingredients are straightforward but each plays a crucial part in creating that signature flavor, crumb, and color. These pantry staples magically transform into a nostalgic masterpiece—don’t skip the little details, as they make all the difference!

• Canadian flour, sifted (3 cups): Sifting ensures your dough is light and lump-free, and a good quality flour sets the perfect crumbly base.
• Butter (1 stick + 3 sticks for cream): Adds a creamy richness—use room temperature butter for an extra-luxurious texture in both the dough and the cream.
• Egg (1): Binds the dough and brings a subtle richness and color.
• Sugar (1 cup): Sweetens the dough and helps create that lovely pale yellow hue after creaming with the egg.
• Salt (pinch): Just a touch brightens and balances the cake’s flavors.
• Baking soda (1 tsp): Gives a light lift and airiness to the dough after it’s activated.
• Vinegar (1 tsp): The magic partner to baking soda, ensuring a tender texture.
• Sour cream (1/2 cup): Enriches the dough and deepens the flavor—don’t sub this out!
• Poppy seeds (1 tbsp, for decoration): These little seeds are not just pretty—they add a nutty bite and classic look to the finished “anthill”.
• Sweetened condensed milk, cooked (1 can): Caramelized condensed milk adds a luscious, almost toffee-like flavor to the cream.
• Toasted chopped hazelnuts (1/2 cup): Bring golden crunch and nutty aroma—toast them to coax out their full flavor.

How to Make Russian Cake u0022Muraveiniku0022 (Anthill Cake)

Step 1: Prepare the Dough

Start by combining your sifted flour and one stick of butter in a large bowl, using your fingertips or a pastry blender to work the butter in until the mixture looks like coarse crumbs. The crumbly base is essential for what makes Russian Cake u0022Muraveiniku0022 (Anthill Cake) so unique—it’ll bake up into golden, crisp bits that soak up the creamy filling later.

Step 2: Mix the Wet Ingredients

In a separate bowl, vigorously beat your egg and sugar until pale, light, and well blended. This aerates the mixture, contributing to the cake’s lovely color and subtle sweetness. Pour this mixture into the flour-butter crumbs and stir—using a spatula or stand mixer’s paddle—until mostly combined but still crumbly.

Step 3: Activate and Add the Soda

Place your baking soda in a small bowl, pour vinegar over it, and watch the bubbles form! Stir this foamy mixture into your sour cream, let it sit briefly, and then add to your dough. This chemistry step gives the dough just the right amount of lift while maintaining tender crumbliness essential for Russian Cake u0022Muraveiniku0022 (Anthill Cake).

Step 4: Chill and Grind the Dough

Wrap up your dough for a good chill in the fridge—about an hour is perfect to let it firm up. Then break the dough into pieces and run them through a meat grinder fitted with a large-holed disc; you’ll end up with adorable little “noodles” reminiscent of an anthill. If you don’t have a grinder, you can also grate the dough or crumble it by hand, but the classic look is totally worth it.

Step 5: Bake to Golden Perfection

Spread your dough strings in a single layer on a parchment-lined baking sheet—try not to overcrowd so the air circulates. Bake at 350°F for about 20 minutes, or until the pieces turn a gorgeous golden color. The baked result should be crisp, aromatic, and ready to handle all the luscious cream to come.

Step 6: Cool and Add Hazelnuts

Allow your baked crumbs to cool completely—this is non-negotiable so the cream doesn’t melt and lose structure. Break up any oversized pieces, then toss them in a bowl with toasted chopped hazelnuts for that perfect crunchy accent in every slice of Russian Cake u0022Muraveiniku0022 (Anthill Cake).

Step 7: Make the Creamy Filling

Whip three sticks of softened butter until fluffy in a mixer. Add cooked sweetened condensed milk and beat until luxuriantly smooth and caramel-y. This cream is what truly brings the cake together, enveloping every crumb in sweet, dreamy goodness.

Step 8: Form the Anthill Cake

Pour the rich cream over your dough and nut mixture, folding gently to coat every crumb. Divide in half and press each portion into a mound or anthill shape—the denser you press, the cleaner your slices will be. Sprinkling poppy seeds on top not only completes the illusion but adds an iconic finishing touch.

Step 9: Chill and Serve

Cover the cakes with plastic wrap and let them chill in the fridge for at least 3 hours, though overnight is best for the flavors to meld and the structure to set. Serve cold and slice into hearty wedges. Every bite is a happy moment—a true taste of Russian Cake u0022Muraveiniku0022 (Anthill Cake) tradition.

How to Serve Russian Cake (Anthill Cake)

Garnishes

Garnishing is half the fun with Russian Cake u0022Muraveiniku0022 (Anthill Cake)! Classic poppy seeds are sprinkled liberally to mimic the look of a busy anthill, but you can bring added flair with another sprinkle of toasted nuts or a dusting of powdered sugar for a festive flourish.

Side Dishes

This cake loves company! Serve it alongside a cup of hot black tea, a robust espresso, or even a tart fruit compote to balance the sweet richness. Creamy vanilla ice cream is a dreamy companion for an especially indulgent dessert plate.

Creative Ways to Present

You can get whimsical with the presentation: shape the cake into mini individual anthills for single servings at parties, or use a ring mold for a more refined, bakery-style look. Top with chocolate “ants” for a playful nod to the name, or layer some fresh berries around the plate for a pop of color.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Russian Cake u0022Muraveiniku0022 (Anthill Cake) tightly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to five days—if you have any left, that is! The crumb actually improves as it sits, soaking up all that luscious caramel cream.

Freezing

Russian Cake u0022Muraveiniku0022 (Anthill Cake) is freezer-friendly. Wrap the cake (or individual slices) well in plastic wrap and foil. Freeze for up to two months. Thaw in the refrigerator overnight for best texture, and the cake will taste just as dreamy as fresh.

Reheating

This cake is best enjoyed chilled, so no reheating is required! If you prefer a slightly softer bite, let your slice sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as the creamy filling can separate and lose its lusciousness.

FAQs

Can I use a food processor instead of a meat grinder for the dough?

Yes, if you don’t have a meat grinder, a food processor pulse or even grating by hand works nicely to achieve the signature crumbly texture for Russian Cake u0022Muraveiniku0022 (Anthill Cake). Just aim for rough, small pieces.

What if I can’t find cooked condensed milk?

You can make your own by simmering a can of sweetened condensed milk (sealed) in a pot of water for about 2–3 hours—just ensure the can stays fully submerged at all times. Cool completely before opening to unlock that signature caramel goodness!

Are there any nut-free alternatives?

Absolutely! Simply omit the hazelnuts if you have allergies, or swap in seeds like sunflower or pumpkin for crunch. The cake will still be delicious with just the classic crumb and cream.

Can I make this recipe gluten-free?

Yes! Substitute your favorite gluten-free flour blend for the Canadian flour, and make sure your flour has a similar protein content to yield the perfect crumb for your Russian Cake u0022Muraveiniku0022 (Anthill Cake).

How far in advance can I make the cake?

You can assemble Russian Cake u0022Muraveiniku0022 (Anthill Cake) a day or even two before serving. In fact, letting it chill overnight actually enhances the flavor and texture, making it even easier to serve when you’re ready for dessert!

Final Thoughts

If you’ve never tried making Russian Cake u0022Muraveiniku0022 (Anthill Cake) at home, now’s the time—there’s nothing quite like recreating this beloved classic from scratch. It’s deceptively simple, looks fantastic, and always captures hearts at first bite. Gather your ingredients, invite a friend or two, and discover why this “anthill” always disappears fast!

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