Russian Cookie Crumb Cake–Muraveinik (Anthill)

Many cuisines have a dessert recipes from dough bites, usually fried and made with honey: Italian Struffoli, Tatar Chak-chak or Chiniese Sachima. In Russia we have Muraveinik – baked cookie dough, crumbled and mixed with caramel frosting. This is a classic Soviet recipe and it’s older than me.

Russian Cookie Crumb Cake–Muraveinik (Anthill)

3 1/2 cups flour
1/2 cup sugar
8 oz. sour cream
1 cup + 1 cup unsalted butter
8 oz. dulce de leche (milk caramel)*
1/2 cup walnuts, chopped (optional)

*Mine dulce de leche was from La Salamandra, but you can carefully boil sweetened condensed milk in it’s own can for about 2 hours (it can be a little dangerous, especially if you forget to add more water time to time). Or use this tip from Natasha’s Kitchen – cook sweetened condensed milk in jam jars in slow cooker.

Preheat oven to 350F.

Combine sugar and creamed butter, add sour cream and flour. There is no baking powder or soda in classic recipe.  Use a hand operated meat grinder to make “noodles” with the dough or put dough in fridge for couple hours and grate it on grater. Lay dough “noodles” or crumbs on a cookie sheet. Bake in the oven until golden about 15-20 minutes. Let cool completely.

For frosting, beat dulce de leche or boiled sweetened condensed milk with cup of of butter until fluffy.

Mix together cooled cookie crumbs, nuts, if using, and frosting, make one big “anthill” or small “pinecones”.  Decorate with chocolate or poppy seeds.  Refrigerate before serving.

Russian Cookie Crumb Cake–Muraveinik (Anthill)
Russian Cookie Crumb Cake–Muraveinik (Anthill)

2 Responses to “Russian Cookie Crumb Cake–Muraveinik (Anthill)”

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