Russian Ant Hill Cake Recipes

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.

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.