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

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.

Questions

Can I make Muraveinik Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, chilled, 1/2 cup sour cream, 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Muraveinik Cake gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Muraveinik Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Muraveinik Cake?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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