Muraveinik Cake

Name: Muraveinik Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 3 cups all-purpose flour; 1 cup unsalted butter, chilled; 1/2 cup granulated sugar; 1/2 cup sour cream; 1 tsp baking powder; 1 cup unsalted butter, softened; 14 oz dulce de leche; 1 tbsp poppy seeds

A classic Eastern European anthill cake made from crispy baked dough crumbs folded into a rich dulce de leche buttercream and shaped into a distinctive mound.

50 minMediumServes 10420 cal/serving

RussianDessertOvenVegetarianHalal-friendlyNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

3 cups all-purpose flour
1 cup unsalted butter, chilled
1/2 cup granulated sugar
1/2 cup sour cream
1 tsp baking powder
1 cup unsalted butter, softened
14 oz dulce de leche
1 tbsp poppy seeds

Instructions

1

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2

In a large bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 cup granulated sugar.
3

Cut in 1 cup chilled unsalted butter and add 1/2 cup sour cream, kneading until a firm dough forms.
4

Wrap dough in plastic wrap and chill in the freezer for 30 minutes.
5

Grate chilled dough through a box grater onto the prepared baking sheet in an even layer.
6

Bake for 15 to 20 minutes until light golden brown, then let cool completely and crumble into small pieces.
7

Beat 1 cup softened unsalted butter with 14 oz dulce de leche in a bowl until smooth and fluffy.
8

Fold cooled dough crumbs into the caramel cream until thoroughly coated.
9

Transfer mixture to a serving plate, shape into a steep mound, and garnish with 1 tbsp poppy seeds.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Muraveinik Cake?

A classic Eastern European anthill cake made from crispy baked dough crumbs folded into a rich dulce de leche buttercream and shaped into a distinctive mound. This reference files it under Russian dessert: made in the oven, rated medium and about 50 minutes start to finish.

How do I know when Muraveinik Cake is done?

Go by the cues in the method rather than the clock. Step 6: cook until light golden brown. Step 8: cook until thoroughly coated.

Can I skip chilling the dough for Muraveinik Cake?

Step 4 reads: "Wrap dough in plastic wrap and chill in the freezer for 30 minutes." Not without a cost. The rest in step 4 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for sour cream in Muraveinik Cake?

The entry for Muraveinik Cake calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Which part of Muraveinik Cake can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 30 minutes: "Wrap dough in plastic wrap and chill in the freezer for 30 minutes." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.