Russian Cake “Muraveinik” (Anthill Cake) Recipe – Russian Special
The Russian Muraveinik recipe, also known as Anthill Cake, is a nostalgic Slavic dessert constructed from crunchy crumbly dough pieces enveloped in a luscious caramel or dulce de leche cream, often accented with toasted walnuts and sprinkled with poppy seeds. Resembling a whimsical anthill, this molded confection—rooted in resourceful Soviet-era cooking—delivers comforting sweetness, textural contrast, and cultural charm in every bite. Ideal for festive get-togethers, tea time indulgence, or a home-baked treat that brings warmth and shared memories.
- Prep Time45 min
- Cook Time20 min
- Total Time1 hr 5 min
Ingredients for Muraveinik (Ant Hill Cake):
- 3 cups sifted Canadian flour
- 1 stick of butter
- 1 egg
- 1 cup sugar
- 1 pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1/2 cup sour cream
- 1 tablespoon poppy seeds for decoration
Cream Ingredients:
- 3 sticks butter, at room temperature
- 1 can sweetened condensed milk, cooked
- 1/2 cup toasted chopped hazelnuts
How To Make Russian Cake "Muraveinik" (Anthill Cake):
In a large mixing bowl, combine 3 cups of sifted flour with 1 stick of butter until the mixture is crumbly. Add a pinch of salt.
In a separate small bowl, whisk 1 egg and 1 cup of sugar together until pale yellow and well combined. Add this mixture to the flour and stir with a paddle attachment or spatula until thoroughly combined; the mixture should still be crumbly.
In another small dish, pour vinegar over baking soda and quickly stir. Mix this with sour cream and let it sit for 2-5 minutes. Pour the sour cream mixture into the flour mixture, adjusting with more flour if needed to achieve a cookie dough-like consistency.
Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
After chilling, break the dough into smaller pieces and feed it through a meat grinder using the large hole attachment. Arrange the dough on a baking sheet lined with parchment paper, separating the strands.
Bake the prepared dough in the center of a preheated oven at 350°F for 20 minutes.
Once baked, allow the cookies to cool, then break them into small pieces. Transfer the broken cookies to a large mixing bowl and mix in the chopped hazelnuts.
To prepare the cream, use an electric hand or stand mixer to beat softened butter until fluffy. Gradually add cooked condensed milk, beating until smooth. Pour this cream mixture over the cookie and hazelnut mixture, mixing everything together thoroughly.
Divide the mixture in half. Shape each portion into a mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap, and refrigerate the cake for at least 3 hours or overnight before serving.
Recipe Notes:
Prepare a rich dough combining butter, flour, sour cream (or similar), sugar, and a leavening agent—then chill to strengthen the structure.
Use a meat grinder or box grater to create thin dough strands that resemble ant trails—this enhances visual appeal and texture.
Bake until the dough pieces are lightly golden and crisp, then allow them to cool thoroughly before combining.
Whip softened butter with dulce de leche or caramel until smooth and creamy for the binding layer.
Incorporate toasted walnuts into the mix to add a nutty crunch and depth—optional poppy seeds or chocolate shavings on the exterior mimic the anthill’s texture.
Form the mixture into a compact mound (or in a mold), pressing gently to hold structure and shape.
Chill overnight—this helps flavors meld together and ensures the cake keeps its shape during slicing.
Serve cold, ideal for special celebrations, and store in the fridge—this cake develops flavor and stays fresh for days.
