Russian Cake (Anthill Cake) Recipe
Russian Cake ‘Muravei’ (Anthill Cake) is a delightful dessert originating from Russia, made with crumbly dough and a rich cream filling. This cake is a unique and delicious treat that will impress your guests with its intricate appearance and wonderful taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Muraveinik Dough:
- 3 cups Canadian flour, sifted
- 1 stick of butter
- 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:
- 3 sticks butter, at room temperature
- 1 can sweetened condensed milk (cooked)
- 1/2 cup toasted chopped hazelnuts
Instructions
- Prepare the Dough: In a large mixing bowl, combine sifted flour and butter. Mix until crumbly. Beat egg and sugar, add to flour mixture, and stir until mixed. The dough should remain crumbly.
- Activate Baking Soda: Combine vinegar and baking soda, add to sour cream. Let sit and pour into flour mixture. Adjust flour if needed for cookie dough consistency.
- Chill the Dough: Refrigerate dough for 1 hour.
- Grind the Dough: After chilling, grind dough pieces with a meat grinder. Spread on baking sheet and bake until golden brown.
- Prepare the Cream: Beat softened butter, add cooked condensed milk, and mix until smooth. Pour over baked dough and hazelnuts.
- Form the Cake: Divide dough mixture, shape into mounds, sprinkle with poppy seeds.
- Chill and Serve: Refrigerate cake for at least 3 hours before slicing and serving chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Russian cake, Muravei, Anthill cake, dessert, cream cake
