Anthill Cake (aka Muraveinik)
This recipe for anthill cake features crumbly cake dough covered in a caramel cream. A beloved Slavic childhood staple and a must-try for sugar addicts!
Servings 14 Servings
Calories 392kcal
Ingredients
Cake Dough
- 200 g Unsalted Butter room temperature
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tsp baking soda
- 1/2 tbsp white vinegar
Dulce de Leche Cake Cream
- 2 cans dulce de leche
- 1 cup unsalted butter room temperature
Instructions
Cake Dough
- 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.
Adding Cream to the Cake
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 189mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg