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Cake “Muraveynik” – recipe for Russian anthill cake

Cake "Muraveynik" – recipe for Russian anthill cake

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Fluffy, tender, delicious tastes the Russian cake “Muraveynik”, which translates as “anthill”, which was already very popular during the Soviet era. It consists of a crispy shortcrust pastry and the caramel butter cream. The anthill cake is very easy to make with a few common ingredients. With its fancy look and special taste, it is guaranteed to delight your loved ones – both children and adults. You can find a detailed recipe for the Russian cake “Muraveynik” with exact quantities and step-by-step instructions here at the very bottom.

Favorite cake of Soviet children

The anthill cake brings back nostalgic memories of the time when it was not easy to get hold of delicious cakes in stores for many former Soviet citizens. So they made some themselves at home. One of the favorite cakes of the Soviet period, especially of children who waited impatiently before each holiday for the treats conjured up by their mothers on the dining table, was the cake “Muraveynik”. With its unusual appearance and simple method of preparation, it was different from all other Soviet cakes. Moreover, the cake cream contained caramelized sweetened condensed milk – the absolute sweet highlight for Soviet children.

Also a hit for children of today

Today’s children also love the Russian cake “Muraveynik” – it looks fancy and tastes delicious. It is therefore ideal for a child’s birthday party. But children love not only to eat it, but also to make it. Because the preparation method is just as unusual as the appearance of the cake. So be sure to get your kids to help when you make the anthill cake.

Russian anthill cake

Cake “Muraveynik” with nuts

Often the Russian anthill cake is additionally refined with nuts. If you also want to give your cake “Muraveynik” a nutty flavor, mix in the cream roasted and chopped walnuts or other nuts. Otherwise, the preparation goes as described in the recipe here below.

How to decorate Russian anthill cake?

I sprinkled the cake “Muraveynik” with poppy seeds, the poppy seeds represent ants. Often the cake is also decorated with grated chocolate, which makes it look even more like anthill. You can also decorate the cake with a mixture of poppy seeds and chocolate. Or sprinkle it with chopped nuts.

Quick variant of the cake “Muraveynik”

In addition to the classic recipe for the anthill cake, in the modern world there is also a faster variant of it. According to this, ready-made butter cookies are used, which are simply crumbled, instead of making the dough for the cake yourself. The cream is prepared according to the usual recipe. It is ready in a flash.

Russian cake "Muraveynik"

This anthill cake is

  • crumbly,
  • tender,
  • fluffy,
  • caramel,
  • heavenly delicious,
  • visually extraordinary,
  • possible with nuts,
  • easy and quick to make with just a few ingredients,
  • ideal for dessert during the week or for a celebration,
  • perfect for children’s birthday party,
  • long shelf life,
  • classic of Soviet cuisine.

Simple recipe for Russian cake “Muraveynik”

There are several recipes for Russian anthill cake, which differ slightly. For example, sometimes the dough is prepared with eggs. Every Soviet woman at that time surely had for her the best recipe for the cake in her handwritten collection of recipes. My recipe does not use eggs and, like all the other recipes for the cake “Muraveynik”, it is very simple and quick. Here you can get a rough idea of how the preparation is done and what you need for it. The exact quantities and step-by-step instructions, according to which you can make the Russian anthill cake yourself, you can find here below in the box recipe.

For the shortcrust pastry you need

  • cold butter,
  • cold sour cream,
  • sugar,
  • flour,
  • baking powder
  • and pinch of salt.

For the cream you need

  • room-warm butter,
  • room-warm caramelized sweetened condensed milk.

For decorating add poppy seeds.

How to make cake “Muraveynik”: this is how to do it (See the detailed recipe below.)

  1. For the dough, mix flour, sugar, baking powder and salt. Then add butter and chop it finely. Then add sour cream in batches and knead it quickly into a shortcrust dough, which you chill for a few hours. Then put the dough through a meat grinder, bake the dough sticks at 200 °C for about 20 minutes, let them cool and crumble them coarsely.
  2. For the cream, whip butter until fluffy and stir in caramelized sweetened condensed milk in batches.
  3. Now mix the cake crumbs with the cream, form a mound and sprinkle with poppy seeds. Done!

Cake with shortcrust pastry and caramel butter cream

How to make Russian anthill cake: tips and tricks

  • Butter and sour cream for the dough must necessarily be cold.
  • You can adjust the amount of sugar for the dough according to your taste.
  • The amount of sour cream given may vary. The dough should not be dry, but also not sticky.
  • Do not knead the dough too long, but briefly to a roughly homogeneous consistency, so that it tastes crumbly and not firm after baking.
  • To make your cake crumbs look perfect, you can divide the dough into several smaller portions, first take one portion out of the refrigerator, put it through a meat grinder and bake it. You’ll continue like this with all the portions.
  • Instead of putting the dough through a meat grinder, you can put it in the freezer for a while and then grate it with a grater.
  • Butter and caramelized sweetened condensed milk must be at room temperature when whipped into cream, and both must be at about the same temperature to combine well.
  • You can mix toasted and chopped walnuts or other nuts into the cream.
  • You can sprinkle the anthill cake with grated chocolate, nuts or a mixture of them instead of poppy seeds. It also tastes delicious on its own, without any decoration.
  • In the next few days after preparation, the cake “Muraveynik” tastes even more delicious. It is best to make it the day before serving.

Video for the cake “Muraveynik” recipe

By the way, on my Youtube channel you can find a short video for the Russian anthill cake. There you can see exactly how to make it yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Did you make the cake “Muraveynik” yourself according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Russian anthill cake.

Got a craving for more sweet classics of the Soviet era? Also try:

Cake "Muraveynik" – recipe for Russian anthill cake

Cake "Muraveynik" (Russian anthill cake)

Fluffy, tender, delicious tastes the Russian cake "Muraveynik", which translated means "anthill", which was very popular already in the Soviet times. It consists of a crispy shortcrust pastry and the caramel butter cream. The anthill cake is very easy to make with this recipe with a few common ingredients. With its fancy look and special taste, it is guaranteed to delight your loved ones – both children and adults.
Prep Time 50 mins
Cook Time 15 mins
Cooling and resting time 3 hrs 30 mins
Course Dessert
Cuisine Russian, Soviet
Servings 12

Equipment

  • Meat grinder

Ingredients
  

for the dough

  • 250 g butter cold
  • approx. 150 g sour cream cold
  • 80 g sugar
  • 500 g flour
  • 15 g baking powder
  • 1 pinch of salt

for the cream

  • 380 g caramelized sweetened condensed milk room-warm
  • 120 g butter room-warm

for the decorating

  • poppy seeds

Instructions
 

Preparation of the dough

  • Mix flour, sugar, baking powder and salt in a mixing bowl.
  • Add cold butter and quickly chop it finely. You can also do it in a mixer or roll butter in flour and grate it with a grater.
  • Add cold sour cream in portions and knead it briskly and briefly into a shortcrust pastry that is only roughly homogeneous. Put the dough in a freezer bag, press it a little flat into a dough sheet and put it in the refrigerator for a few hours or in the freezer for an hour.
  • Cut the dough sheet into strips and spin them in batches through a meat grinder with a perforated disk.
  • Place the thin strips of dough on a baking tray lined with baking paper and bake them in a preheated oven at 200 °C top and bottom heat for about 20 minutes until lightly golden brown and let them cool down.
  • Coarsely crumble the cooled cake and put the crumbs into a large mixing bowl.

Preparation of the cream

  • Beat butter for about 5 minutes until fluffy and creamy.
  • Add caramelized sweetened condensed milk in batches, whipping each time to a homogeneous cream.

Preparation of the cake

  • Add the cream to the crumbs in the mixing bowl and mix well with the help of a spoon.
  • Pour the cake mixture in portions onto a flat plate and form it into a mound by pressing it together a little.
  • Sprinkle the cake with poppy seeds, let it stand at room temperature for about 30 minutes and then refrigerate it for at least 2 hours or preferably overnight.

Notes

  • The amount of sugar for the dough can be adjusted to taste.
  • The amount of sour cream given may vary. The dough should not be dry, but also not sticky.
  • In no case knead the dough too long, but briefly until only roughly homogeneous consistency, so that it tastes crumbly and not firm after baking.
  • To make the cake crumbs look perfect, you can divide the dough into several smaller portions, first take one portion out of the refrigerator, put it through the meat grinder and bake it. Continue like this with all the portions.
  • Instead of putting the dough through a meat grinder, you can put it in the freezer for a while and then grate it with a grater.
  • The cream can be mixed with roasted and chopped walnuts or other nuts.
  • Note the detailed tips and tricks for making the cake "Muraveynik" above in the post.
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