Anthill Cake (aka Muraveinik) Recipe

This is the childhood cake of most Slavic kids. Because of a very rough lifestyle, people would try to manage bringing in a bit of sweetness into their homes. It had to be pretty quick and simple recipe. This is why this recipe was a staple in each home.

It is called an Anthill Cake, because it resembles an anthill. I formed this cake the way it is, for easy slicing, but you can shape it anyway you'd like.

This cake tastes like tiny cookies covered in caramel. When it soaks overnight, flavors are absorbed into the cookies, making it a killer cake.

Serving size:
10
servings
Prep
30 min
Cooking
30 min
Ready in
1 hr
Simple
Challenging

Instructions 

Prepare all ingredients for the cookie part.
Using a fork, stir in softened butter. Add in sour cream and continue stirring.
In a small bowl, combine together baking soda with vinegar. Add the mixture to the dough. Continue mixing until it all comes together. If the dough is too dry, add one or two tablespoons of water.
Leave the dough in the refrigerator for about an hour. Use a grinder to break the dough into tiny pieces.
Spread the dough evenly on the bottom of a baking sheet. Bake cookies for about 10 minutes at 350F.
Break the cookie into tiny pieces. Cook your own condensed milk by making dulce de leche or purchase it.
Combine softened butter with dulce de leche, mix until it's perfectly creamy.
Stir cream into the cookies.
Form the cake as you wish. Most people form a pyramid on a large plate. I used a lined bread pan. Leave it to set in the refrigerator overnight.
This part is completely optional. Bring heavy whipping cream to a boil. Add chocolate chips to it and let it sit until the chocolate melts.
Place chocolate into a piping or a ziplock bag. Cut a tiny hole and drizzle the chocolate over the top of the cake.
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