Cake Muraveynik Russian Anthill Cake Recipes

RUSSIAN CAKE "MURAVEINIK" (ANTHILL CAKE)

Steps:

• In a large mixing bowl combine together 3 cups of sifted flour with 1 stick of butter until combined and crumbly. Add pinch of salt.
• Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.
• Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.
• Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
• After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet.
• Place prepared dough in the middle of the oven and bake for 20 min at 350° F.
• Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
• To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
• Divide the dough in half. Form each mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

RUSSIAN ANTHILL CAKE RECIPE - MURAVEINIK

Steps:

• 1. Make the dough: In a large bowl combine melted butter and sugar. Add sour cream, vanilla extract and stir until combined. sift in flour and baking powder, knead until smooth sough forms. Cover with plastic wrap and freeze for 1 hour.2. Preheat oven to 350F (175C). line a baking tray with parchment paper.3. Using a box grater, grate the dough in a single and even layer over the parchment paper.4. Bake for 12-13 minutes, until golden. Remove from oven and let cool.5. Meanwhile make the cream: in a large bowl cream the butter, add dulce de leche and beat until incorporated. take cooled biscuit and brake it into small and medium pieces, add to the cream, add crushed walnuts and fold until combined.6. Mound the mixture onto a serving plate. Using your hands, form the mixture into an ant hill. Sprinkle with poppy seeds or chocolate shavings.7. Refrigerate for 2 hours before serving.More Russian Dessert Recipes You May Like:Medovik - Russian Honey CakeNapoleon CakeDulce De Leche Cake

ANTHILL CAKE (AKA MURAVEINIK)

Steps:

• In a large bowl combine flour together with sugar.
• Using a fork, stir in the softened room temperature butter. Add in the sour cream and give the batter a good stir.
• In a small bowl, combine the baking soda and vinegar. Add the mixture to the dough and stir until well combined. Place the dough in the refrigerator for about an hour.
• Put the dough into a meat grinder to form long, thin strips.
• Spread the dough pieces evenly across a baking sheet. Bake for about 10 minutes at 350°F.
• Break the baked cake strips into tiny pieces.
• Combine the softened butter with the dulce de leche until smooth and creamy. Combine the butter and dulce de leche mixture in a bowl.
• Form the cake into the shape of your choice. To look like an anthill, many people create a mount on top of a large plate. Leave it to set in the refrigerator overnight.

ANTHILL CAKE (RUSSIAN CAKE "MURAVEINIK")

Steps:

• Combine the butter and eggs and beat just to well combine. Add the milk.
• Combine the flour with the baking powder and salt and add it to the butter mixture. Using hands mix until combined crumbly then (in one minute it will be elastic and soft.
• Wrap the dough up in plastic and chill in the fridge about 30-40 minutes.
• Preheat oven to about 175 degrees C (350 F).
• Break the dough into smaller pieces and using a grater, grate (Try making short "noodles"). Place the dough in a single layer on a baking tray. Bake for about 15-17 minutes or until well golden. Remove and let it cool.
• If the dough has consolidated into large pieces, crumble it lightly.
• To make the frosting, in a bowl combine the softened butter with the dulce de leche and beat (low speed) for about 4-5 minutes until light and fluffy.
• In a large bowl combine 5 cups of the crumbled cookies, the frosting, and walnuts. Mix well. You can add the remaining cookies (Should be about 1 cup left), but the cake will turn drier.
• Let the mixture stay 20 minutes to soften then using your hands shape the cakes (You can tightly pack a measurement cup then flip it. Sprinkle with the poppy seeds if desired. (See Notes)
• Refrigerate for at least a few hours or better overnight.
• Enjoy!

RUSSIAN ANT HILL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
• Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
• Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
• Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.

CAKE "MURAVEYNIK" (RUSSIAN ANTHILL CAKE)

Steps:

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