📝 About This Recipe
A nostalgic staple of Soviet-era celebrations, Muraveynik is a whimsical dessert that resembles an anthill, built from crunchy, buttery shortbread crumbles held together by a rich dulce de leche cream. This 'no-bake' assembly cake offers a delightful contrast of textures—crispy, sandy pastry meeting silky, caramelized cream—finished with a sprinkle of poppy seeds to mimic tiny ants. It is the ultimate comfort dessert, beloved for its rustic charm and its deep, toffee-like flavor profile.
🥗 Ingredients
For the Shortbread Dough
- 4 cups All-purpose flour (sifted)
- 200 grams Unsalted butter (cold and cubed)
- 1/2 cup Sour cream (full fat, 20% preferred)
- 1/2 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
For the Caramel Cream
- 1 can Cooked condensed milk (Dulce de Leche/Varenka) (397g, room temperature)
- 200 grams Unsalted butter (softened to room temperature)
- 1 cup Walnuts (toasted and roughly chopped)
For Decoration
- 1 tablespoon Poppy seeds (to represent the 'ants')
- 30 grams Dark chocolate (grated, optional)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
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2
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt.
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3
Add the cold cubed butter to the flour. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
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4
Stir in the sour cream and vanilla extract. Knead the dough briefly until it just comes together into a firm ball. Do not overwork it, or the pastry will be tough.
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5
Divide the dough into 4 smaller balls, wrap them in plastic wrap, and place them in the freezer for about 20-30 minutes. This makes the dough firm enough to grate.
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6
Using the large holes of a box grater, grate the chilled dough directly onto the prepared baking sheets, spreading the 'shreds' out in a thin, even layer.
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7
Bake for 20-25 minutes, or until the pastry shreds are a deep golden brown and crunchy. Rotate the pans halfway through for even browning.
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8
While the pastry bakes, prepare the cream: In a medium bowl, beat the softened butter with an electric mixer until pale and fluffy, about 3 minutes.
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9
Gradually add the cooked condensed milk (dulce de leche) to the butter, one tablespoon at a time, beating continuously until you have a smooth, uniform caramel cream.
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10
Once the baked pastry has cooled completely, use your hands to crumble it into smaller pieces (about the size of a pea) into a very large mixing bowl.
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11
Add the chopped toasted walnuts to the pastry crumbles and toss to combine.
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12
Pour the caramel cream over the pastry and nut mixture. Use a large spatula to fold everything together until every single crumb is thoroughly coated in the cream.
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13
Transfer the mixture onto a large serving platter. Using your hands (you may want to dampen them slightly with water), mold the mixture into a tall, conical 'anthill' shape, pressing firmly so it holds.
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14
Sprinkle the poppy seeds over the entire surface of the cake and add grated chocolate if desired.
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15
Refrigerate the cake for at least 4-6 hours, preferably overnight. This allows the cream to set and the flavors to meld perfectly.
💡 Chef's Tips
Ensure both the butter and the cooked condensed milk for the cream are at the same room temperature to prevent the frosting from curdling. Bake the pastry until it is quite dark golden; if it's too pale, the cake will become soggy rather than having that signature crunch. If you don't want to grate the dough, you can put it through a meat grinder for a more traditional aesthetic. For a shortcut, you can use store-bought shortbread cookies, but the homemade dough provides a much more authentic, less sugary flavor. Always toast your walnuts before adding them to the mix to unlock their oils and provide a deeper nutty aroma.
🍽️ Serving Suggestions
Serve with a strong black Russian tea served in a glass with a silver holder (podstakannik). Pairs beautifully with a dollop of unsweetened whipped cream to balance the sweetness of the caramel. Enjoy alongside fresh tart berries like raspberries or red currants for a bright acidic contrast. Slice into thin wedges using a sharp knife dipped in hot water for clean cuts. A small glass of dessert wine or a honey-based liqueur (Medovukha) makes for an excellent adult pairing.