This Muraveinik recipe is a gem from my oldest cook notes. After watching a friend make it over 20 years ago, I swore I’d never attempt it myself. However, life had other plans, and when my husband requested it for his birthday, my son and I decided to give it a try. While it’s definitely a project, it’s entirely achievable. So, if you have a few hours to spare for baking, I highly recommend tackling this awesome dessert. Trust me, the effort is worth it, and you won’t regret it. This cake is truly amazing!
About this Muraveinik Recipe
Muraveinik also known as “Anthill Cake” or “Russian Ant House Cake,” is an iconic dessert in Russian cuisine, beloved for its unique appearance and delightful flavor. This cake consists of crumbled shortbread or biscuit cookies mixed with a rich and creamy filling, often made with sweetened condensed milk or dulce de leche, and flavored with nuts and poppy seeds. The cake is traditionally shaped into a mound resembling an anthill and decorated with cookie crumbs or cocoa powder to mimic the texture of an ant hill. Muraveinik’s whimsical name and appearance evoke a sense of nostalgia for many Russians, making it a cherished treat enjoyed at family gatherings, celebrations, and holidays. Its simple yet satisfying taste, coupled with its charming resemblance to an anthill, has cemented Muraveinik’s status as a beloved classic in Russian dessert culture.
Muraveinik Recipe – How to make Muraveinik
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 stick (1/2 cup) butter, softened
- 1/2 cup sour cream, at room temperature
- 1 egg
- 1 1/4 cups sugar
- Pinch of salt
- 1 teaspoon baking soda
- 1/2 teaspoon vinegar
- 2-3 tablespoons poppy seeds (for decoration)
Dulce de Leche Cream:
- 3 sticks butter, at room temperature
- 3 cups dulce de leche
- 1 cup chopped hazelnuts
Instructions:
- In a large mixing bowl, combine the flour and softened butter until the mixture is crumbly. Add a pinch of salt for flavor.
- In a separate small bowl, beat the egg and 1 cup of sugar together until pale yellow and well combined. Add this mixture to the flour and butter, stirring until fully incorporated. The mixture should remain slightly crumbly.
- In another small dish, mix the vinegar with the baking soda, allowing it to fizz. Quickly combine this mixture with the sour cream, letting it sit for 2-5 minutes. Add the sour cream mixture to the flour mixture. If the dough is too runny, add more flour until it reaches a cookie dough consistency.
- Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- After chilling, break the dough into smaller pieces and feed it through a meat grinder using the large hole attachment. Place the dough strings on a baking sheet lined with parchment paper, ensuring they are separated.
- Bake the prepared dough in the middle of the oven at 350°F (175°C) for 20 minutes.
- Once baked, let the cookies cool before breaking them into small pieces. Transfer the broken cookies to a large mixing bowl and toss them with the chopped hazelnuts.
- To make the cream, use an electric hand or stand mixer to beat the softened butter until fluffy. Gradually add the dulce de leche, beating until smooth.
- Pour the cream over the cookie mixture and mix everything together until well combined.
- Divide the dough in half and shape each portion into a mound by firmly patting it down. Sprinkle the tops with poppy seeds for decoration.
- Cover the cakes with plastic wrap and refrigerate for 1-2 hours before serving. For optimal flavor, you can even leave them overnight. Enjoy the rich and delicious Muraveinik!
How to Store Muraveinik
To maintain the freshness and quality of Muraveinik, store it in the fridge for up to three days. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing any odors from the fridge. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavor and texture.
