muravenik

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!

Anthill Cake (aka Muraveinik)

butter (room temperature)

all-purpose flour

sugar

sour cream

tsp baking soda

tbsp white vinegar

dulce de leche

unsalted butter (room temperature)

Stir

Using a fork, stir in the softened room temperature butter. Add in the sour cream and give the batter a good stir.

Stir &amp; Refrigerate

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.

Blend

Put the dough into a meat grinder to form long, thin strips.

Bake

Spread the dough pieces evenly across a baking sheet. Bake for about 10 minutes at 350°F.

Cake Dough

Break

Break the baked cake strips into tiny pieces.

Combine

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 &amp; Refrigerate

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.

Top 1 muravenik recipes from across the web

The most viewed muravenik recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Anthill Cake (aka Muraveinik)

Top 1 muravenik recipes from across the web

The most viewed muravenik recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anthill Cake (aka Muraveinik)

The most viewed muravenik recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine