Russian Cake Muraveinik Recipe with Classic Anthill Cake Ingredients

Why You’ll Love This Anthill Cake

Imagine ending your day with a treat that’s fun to make and even better to eat. This anthill cake, or Muraveinik as it’s known in its homeland, brings a mix of textures that surprise with every bite. It’s perfect for get-togethers where you want something sweet that’s not too fussy to prepare. Once you try it, you’ll see why it’s become a favorite in so many kitchens.

The ease of putting it together is one reason this anthill cake shines. You only need basic ingredients and a bit of time, making it ideal for anyone stepping into baking for the first time. It offers a balance of crunchy bits and creamy goodness that feels like a hug in dessert form. Plus, sharing this cake might just become your new weekend ritual.

From its roots in Russian homes to your table, this dessert adds a touch of tradition with a modern twist. You can whip it up on a whim and adapt it to what you have on hand. Whether you’re feeding a crowd or treating yourself, anthill cake delivers big on flavor without the hassle.

• Ease of preparation: This anthill cake recipe is simple, requiring common items and quick steps for anyone looking for a tasty treat.
• Health benefits: The nuts and fresh ingredients add vitamins, making it a smart choice for balanced enjoyment.
• Versatility: Tweak it for different diets, like swapping items for vegan or gluten-free needs to fit everyone’s tastes.
• Distinctive flavor: The mix of textures creates a fun, layered taste that stands out from regular cakes.

Essential Ingredients for Anthill Cake

In the world of home baking, the right ingredients can turn a simple idea into something special. For this anthill cake, we’re focusing on items that make it easy and fun to create. Let’s look at all the parts that go into this recipe, pulling from the classic anthill cake instructions.

The key is to gather everything before you start so baking feels smooth. Below is a full list of the ingredients needed, formatted clearly so you can see exactly what’s required. This ensures your anthill cake comes out just right every time.

Main Ingredients

• 3 cups sifted flour
• 1 stick butter (about 113 grams)
• 1 egg
• 1 cup sugar
• A pinch of salt
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• 1/2 cup sour cream
• 1 tablespoon poppy seeds for decoration
• 3 sticks butter at room temperature (for the cream)
• 1 can sweetened condensed milk (cooked or ready-made, for the cream)
• 1/2 cup toasted chopped hazelnuts

These items build the base and cream, giving the cake its signature shape and taste. Using exact measures helps avoid any surprises. If you’re new to this, measuring everything out first makes the process enjoyable.

Special Dietary Options

Sometimes you need to adjust for what works best for you. Here’s how to swap things around while keeping the cake delicious.

• Vegan: Try plant-based butter instead of regular butter and use a non-dairy sour cream.
• Gluten-free: Swap the flour for a gluten-free blend to keep the texture light and fun.
• Low-calorie: Pick a low-sugar condensed milk and reduce the amount of butter for a lighter version.

Here’s a quick table to compare options side by side, making it easier to choose what fits your needs:

How to Prepare the Perfect Anthill Cake: Step-by-Step Guide

Getting started with anthill cake is like stepping into a fun kitchen adventure. First, pull together all the ingredients and set up your space. This recipe mixes dough and cream in a way that’s straightforward and rewarding. For more ideas on no-bake treats, check out our no-bake chocolate eclair cake recipe on the blog.

Begin by combining the sifted flour with the stick of butter until it turns crumbly, then add a pinch of salt for flavor. Beat the egg and sugar together until they’re pale yellow, and mix that into the flour blend while keeping things crumbly. Stir the vinegar into the baking soda, blend it with the sour cream, and let it sit for 2-5 minutes to activate.

Now, add this sour cream mixture to your dough. If it feels too runny, mix in more flour until it reaches a cookie dough consistency. Cover the dough and chill it in the fridge for 1 hour. Once chilled, break the dough into pieces and run it through a meat grinder or grate it if frozen.

1. Spread the dough strands on a baking sheet lined with parchment paper.
2. Bake at 350°F (175°C) for 20 minutes, then let it cool and break into small pieces.
3. Mix in the toasted chopped hazelnuts for added crunch.
4. For the cream, beat 3 sticks of butter until fluffy, then gradually add the sweetened condensed milk until smooth.
5. Combine the cream with the cookie pieces, divide the mixture, shape into mounds, and sprinkle with poppy seeds.
6. Cover and chill for 3 hours or overnight; serve cold with tea or coffee.

The whole process takes about 45 minutes plus baking time, and it’s simple enough for busy days. If you want to try another layered dessert, visit our chocolate peanut butter poke cake for inspiration.

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Dietary Substitutions to Customize Your Anthill Cake

Everyone has their own tastes and needs, so changing up anthill cake can make it even more personal. Start with the main parts and swap as needed. For example, use coconut oil in place of butter to keep it light and fresh.

Protein and Main Component Alternatives

To fit different diets, replace butter with coconut oil or vegan margarine. Switch to gluten-free biscuits if that’s what you need. For a lighter touch, go with agave syrup instead of condensed milk to cut calories.

Vegetable, Sauce, and Seasoning Modifications

Add a dash of cinnamon or nutmeg for extra warmth. Try seeds like pumpkin instead of nuts if allergies are a concern. A bit of vanilla extract can brighten the flavors without much fuss.

Mastering Anthill Cake: Advanced Tips and Variations

Once you’re comfortable with the basics, it’s time to play around. Fine tricks can make your anthill cake stand out even more. Use finely ground cookies and sift cocoa if you add it, to keep everything smooth.

Gently fold in nuts to hold that crunch. For fun twists, mix in orange zest or espresso powder. You could even add dried fruits like raisins for a sweet bite. When serving, place it on nice plates and top with powdered sugar.

Pro cooking techniques: Mix ingredients carefully to avoid lumps. Flavor variations: Try new add-ins for excitement. Presentation tips: Make it look as good as it tastes. Make-ahead options: Prep ahead to save time on busy days.

How to Store Anthill Cake: Best Practices

Keeping your anthill cake fresh is key to enjoying it later. Pop it in the fridge in a sealed container for up to 5 days. For longer, wrap it tight and freeze for 2 months.

Thaw it in the fridge overnight and enjoy it cold or at room temp. Cut it into portions for easy grabs during the week. This way, you always have a treat ready.

FAQs: Frequently Asked Questions About Anthill Cake

Anthill Cake

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• Author: Brandi Oshea
• Total Time: 4 hours 5 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

🐜 Muraveinik, or Anthill Cake, is a unique Russian dessert combining crunchy cookie pieces with rich, creamy frosting for a delightful texture.
🍰 This cake offers a simple preparation with readily available ingredients, making it a perfect treat for gatherings or cozy afternoons with tea.

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Ingredients

Scale 1x2x3x

3 cups sifted flour

1 stick butter (about 113 grams)

1 egg

1 cup sugar

A pinch of salt

1 teaspoon baking soda

1 teaspoon vinegar

1/2 cup sour cream

1 tablespoon poppy seeds for decoration

3 sticks butter at room temperature for the cream

1 can sweetened condensed milk cooked or ready-made for the cream

1/2 cup toasted chopped hazelnuts

1 stick butter

3 cups sifted flour

1 cup sugar

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Instructions

Getting started with anthill cake is like stepping into a fun kitchen adventure. First, pull together all the ingredients and set up your space. This recipe mixes dough and cream in a way that’s straightforward and rewarding. For more ideas on no-bake treats, check out our no-bake chocolate eclair cake recipe on the blog.

Begin by combining the sifted flour with the stick of butter until it turns crumbly, then add a pinch of salt for flavor. Beat the egg and sugar together until they’re pale yellow, and mix that into the flour blend while keeping things crumbly. Stir the vinegar into the baking soda, blend it with the sour cream, and let it sit for 2-5 minutes to activate.

Now, add this sour cream mixture to your dough. If it feels too runny, mix in more flour until it reaches a cookie dough consistency. Cover the dough and chill it in the fridge for 1 hour. Once chilled, break the dough into pieces and run it through a meat grinder or grate it if frozen.

Spread the dough strands on a baking sheet lined with parchment paper.

Bake at 350°F (175°C) for 20 minutes, then let it cool and break into small pieces.

Mix in the toasted chopped hazelnuts for added crunch.

For the cream, beat 3 sticks of butter until fluffy, then gradually add the sweetened condensed milk until smooth.

Combine the cream with the cookie pieces, divide the mixture, shape into mounds, and sprinkle with poppy seeds.

Cover and chill for 3 hours or overnight; serve cold with tea or coffee.

Notes

⏲️ Chill dough before processing to make it easier to handle and grind.
🍴 Using a meat grinder attachment yields traditional strands; freezing and grating dough is a convenient alternative.
🌰 Toast hazelnuts to enhance flavor and crunch in the cake mixture.

• Prep Time: 45 minutes
• Chilling time: 3 hours
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking and assembling
• Cuisine: Russian

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 35 g
• Sodium: 170 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 110 mg

Keywords: Muraveinik, Anthill cake, Russian dessert, Layered cookie cake