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.
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.