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Russian Cake "Muraveinik" (Anthill Cake)

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Russian Cake "Muraveinik" (Anthill Cake). Recipe HERE:
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This is the childhood cake of most Slavic kids. Muraveinik is one of my favourite childhood desserts. Muraveinik cake recipe is pretty quick and simple. This is why this recipe was a staple in each home. This Muraveinik is perfect with your morning coffee or evening tea. Enjoy this oddity of a cake. It does taste wonderful and, when sliced, I have to admit it is a little glamorous. 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.
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For the dough:
200 gr of unsalted butter
3 tbsp of sugar
3 tbsp of sour cream
1,5-2 tsp of baking powder
3-4 cups or 400-500 gr of plain white flour ( can use less or more depends on the flour you use)
1 tsp of vanilla extract ( you can also use vanilla sugar)
For the cream:
200 gr of unsalted softened butter
1 can of caramel or 400 gr ( dulche de leche) or you can boil 1 can of condensed milk for 3 hours
50-80 gr of walnuts
dark chocolate
poppy seeds ( if you have to use for decoration)
Step 1: In your stand mixer, add sugar, melted butter and vanilla extract. Then add sour cream and mix everything until smooth. Then add sifted flour and baking powder. Mix everything together and keep adding 1 tbsp of flour at a time. You might need to use less of more flour, depending on the flour you use.
Step 2 : Once the dough is combined, kneed it on the flat surface and make sure its combined. Wrap in cling film and place in a freezer for 1 hour or fridge for 2-3 hours.
Step 3: Line your baking tray with baking paper and use the larger grater or you can also use a meat grinder for this. I dont have one, so i grated the dough until its finished. Spread it around the tray and bake it for 35-40 min at 180 C / 350 F until golden brown. Leave the mixture to cool down completely.
Step 4 : To make the caramel filling, add softened butter into the stand mixer and whisk on digests speed for about 5 min until it becomes white and fluffy. Then add caramel 1 tbsp at a time until its mixed it. Keep adding the caramel until its all done. Crush walnuts ( this is optional) and add into the caramel sauce. Then with your rolling pin, crush the biscuits until you have small and large pieces. Then add the cookies into your caramel sauce. Mix everything together.
Step 5 : Shape your ants hill cake into any shape that you like and then sprinkle some grated dark chocolate or poppy seeds on top and around. Place the cake into the fridge for 1 hour, or best to leave it overnight, as the caramel will soak into the cookies, making this desserts so yummy!
Step 6 : Enjoy with tea or coffee, you will love this cake!
Translation for Russian speaking people: Русский перевод ниже.
Торт Муравейник был одним из самых популярных тортов на территории бывшего Советского Союза. Очень доступный и простой в приготовлении торт был достойным конкурентом торту Птичье молоко, торту Наполеон, торту Пьяная вишня и другим кулинарным шедеврам того времени. Торт муравейник простое и вкусное кондитерское изделие, которое к тому же можно оригинально украсить. Для многих торт муравейник — торт родом из детства. Сегодня многим хочется хотя бы на миг вернуть это беззаботное время, поэтому мы расспрашиваем у наших мам и бабушек как приготовить торт муравейник, как испечь торт муравейник. Очень просто и вкусно. Муравейник - мой самый любимый торт, после только Наполеон :)
для теста
сливочное масло - 200 г,
сахар - 3 столовых ложки,
сметана - 3 столовых ложки,
разрыхлитель - 1,5-2 чайных ложки,
мука - 4 стакана
ванилин - на кончике ножа
для масляного крема на сгущенном молоке
сливочное масло - 200 г,
вареная сгущенка (лучше сваренная в домашних условиях) - 1 банка (400 г)
для украшения
тертый шоколад,
грецкие орехи - 30-50 г
питание - Food
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