Russian Cake (Anthill Cake) Recipe

If you’re ready for a delicious journey through nostalgic flavors and playful textures, Russian Cake u0022Muraveiniku0022 (Anthill Cake) will become an unforgettable favorite. This charming, mound-shaped cake gets its whimsical name from its resemblance to an anthill, with every crumbly bite offering the perfect balance of buttery dough, sweet creamy filling, and a satisfying crunch from hazelnuts and poppy seeds. Loved for generations across Russian tables, it’s surprisingly easy to make and guaranteed to bring joy to anyone lucky enough to grab a slice.

Ingredients You’ll Need

Don’t be fooled by the short ingredient list for Russian Cake u0022Muraveiniku0022 (Anthill Cake)—each element is truly essential, blending to create a dessert that’s both familiar and uniquely memorable. Every ingredient pulls its weight for taste, texture, and the signature color that makes this cake so distinctive.

• Canadian Flour, sifted (3 cups): Gives the cake its classic structure—sift for super-light crumbs.
• Butter (1 stick for dough, 3 sticks for cream): Rich and creamy, butter creates that melt-in-your-mouth sensation both in the dough and the luscious filling.
• Egg (1): Helps bind the crumbly mixture while giving just enough body.
• Sugar (1 cup): Balances the richness and brings gentle sweetness to the cake.
• Salt (pinch): Just a touch highlights all the other flavors—it makes a world of difference.
• Baking Soda (1 tsp) & Vinegar (1 tsp): The classic duo for lift, with vinegar activating the soda for perfect tenderness.
• Sour Cream (1/2 cup): Adds subtle tang and keeps the cake moist.
• Poppy Seeds (1 tbsp, for decoration): A sprinkle at the end brings an attractive finish and gentle nuttiness.
• Sweetened Condensed Milk, cooked (1 can): Essential for the thick, caramel-like filling that unites the cake.
• Toasted Hazelnuts, chopped (1/2 cup): These nutty bursts make each bite an adventure—don’t skip toasting!

How to Make Russian Cake u0022Muraveiniku0022 (Anthill Cake)

Step 1: Prepare the Dough

Begin by combining the sifted flour with 1 stick of room temperature butter in a large mixing bowl. The goal is to create a crumbly, sand-like mixture—don’t over-mix, just work it until the texture resembles coarse meal. This will help your Russian Cake u0022Muraveiniku0022 (Anthill Cake) capture that signature, delightful “crumb.”

Step 2: Blend in Egg and Sugar

In a separate bowl, whisk the egg together with sugar until the mixture turns pale and silky. This adds body and extra tenderness. Pour this egg-sugar blend into the flour mixture and work it in gently with a spatula or paddle attachment, keeping a crumbly texture rather than a smooth dough.

Step 3: Activate and Add Rising Agents

Combine baking soda with vinegar in a small dish; watch it fizz as it activates. Stir this lively mixture into the sour cream and let it sit for a couple of minutes. Pour everything into the main dough mixture, ensuring that the dough stays crumbly but begins to hold together. If too soft, add a touch more flour until it’s just right—imagine a soft cookie dough.

Step 4: Chill the Dough

Wrap the dough snuggly in plastic wrap and place in the fridge for an hour. This little rest will make the dough easier to handle and ensure that signature texture that makes Russian Cake u0022Muraveiniku0022 (Anthill Cake) unforgettable.

Step 5: Grind and Shape the Dough

Once chilled, break the dough into manageable pieces. Feed each piece through a meat grinder with a large-hole attachment to form strands—if you don’t have a grinder, you can grate or crumble the dough by hand, but the grinder adds to the “anthill” effect. Scatter the dough “worms” on a parchment-lined baking sheet, keeping them as separate as possible.

Step 6: Bake the Dough Strands

Bake at 350°F in the center of the oven for around 20 minutes, or until they turn a light golden brown. Let them cool completely—this sets the rich, buttery flavor and ensures the perfect crunchy-yet-tender bite.

Step 7: Prepare the Cream

In the bowl of a mixer, whip your room-temperature butter until it’s fluffy, then beat in the cooked sweetened condensed milk. This transforms into a thick, caramel-kissed cream that’s the heart and soul of Russian Cake u0022Muraveiniku0022 (Anthill Cake).

Step 8: Combine and Shape the Cake

Break the baked dough into smaller pieces and toss with your toasted, chopped hazelnuts in a big mixing bowl. Pour the creamy filling over and gently mix until all pieces are well-coated. The next bit is fun—shape the mixture into a mound (think classic anthill look), or form it into individual mini anthills for a playful touch.

Step 9: Decorate and Chill

Sprinkle the top with poppy seeds for an appealing finish that mimics the look of a true anthill while adding subtle crunch. Cover the cake with cling film and let it set in the fridge for at least 3 hours (overnight is even better!). The flavors will meld beautifully and the cake will slice like a dream.

How to Serve Russian Cake u0022Muraveiniku0022 (Anthill Cake)

Garnishes

For a classic look, a hearty shower of poppy seeds does the trick. If you’re feeling playful, add a few whole hazelnuts or even tiny chocolate chips sprinkled over the mound. For extra visual interest, a light dusting of powdered sugar or some edible gold leaf can transform Russian Cake u0022Muraveiniku0022 (Anthill Cake) into a showstopper for the holidays or special celebrations.

Side Dishes

This cake pairs beautifully with a cup of strong black tea (like a hearty Russian caravan blend), but it’s just as welcome with coffee or a glass of cold milk. For a fresh contrast, serve slices alongside fresh berries, a berry compote, or even a scoop of sour cherry sorbet to deliver a tart counterpoint to the cake’s buttery sweetness.

Creative Ways to Present

Beyond the classic mound shape, try molding Russian Cake u0022Muraveiniku0022 (Anthill Cake) into individual servings for a buffet or party. You can layer it in clear glasses for a trifle-inspired take, or shape mini “anthills” and let kids help with the decorating. For a truly whimsical finish, use tiny edible sugar ants or candy insects—everyone will smile before taking that first delicious bite!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Russian Cake u0022Muraveiniku0022 (Anthill Cake) tightly with plastic wrap or transfer it to an airtight container. Stored in the fridge, it keeps beautifully for up to five days, staying moist and flavorful thanks to the rich cream and crumbly dough.

Freezing

If you’d like to keep slices for longer, Russian Cake u0022Muraveiniku0022 (Anthill Cake) can be frozen for up to a month. Wrap the cake (whole or sliced) snugly in plastic, then foil, and thaw overnight in the refrigerator before serving for best texture and taste.

Reheating

This cake is meant to be served chilled, so no reheating is necessary. Just let it rest at room temperature for a few minutes before slicing if it’s been in the fridge or freezer; this brings out the aromas and makes slicing even easier.

FAQs

Can I make Russian Cake u0022Muraveiniku0022 (Anthill Cake) without a meat grinder?

Yes! While a meat grinder gives you those perfect little strands, grating the dough on a box grater or crumbling it by hand works well, too. The texture may vary, but the flavors and fun shape will shine through.

Is there a substitute for hazelnuts?

Absolutely. Walnuts, pecans, or even toasted almonds all work beautifully in Russian Cake u0022Muraveiniku0022 (Anthill Cake). Choose your favorite, or use what you have on hand for a personalized twist.

Do I have to cook the sweetened condensed milk first?

For authentic caramel-like cream, yes, it’s best to use cooked sweetened condensed milk (dulce de leche style). You can find it ready-made in many stores, or simmer an unopened can in water for about 2 hours to achieve the same effect.

Can I make the cake in advance?

Definitely! In fact, Russian Cake u0022Muraveiniku0022 (Anthill Cake) improves after a night in the fridge, allowing flavors to harmonize and texture to set. Prepare a day ahead for worry-free entertaining.

What can I do with extra dough pieces?

If you end up with extra baked dough, crumble it over ice cream or yogurt, layer it into parfaits, or save for your next batch of Russian Cake u0022Muraveiniku0022 (Anthill Cake). These buttery, crunchy bits make wonderful snacks or creative desserts.

Final Thoughts

If you’re ready to channel a bit of Russian magic in your own kitchen, give Russian Cake u0022Muraveiniku0022 (Anthill Cake) a try. It’s full of history, heart, and irresistible flavor—just watch how fast it disappears from your dessert table!

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