Russian Anthill Cake, also known as “Muraveynik,” is a popular no-bake dessert in Russia. It’s made with crushed cookies, condensed milk, butter, and sometimes nuts or chocolate. Here’s a simple recipe to make this delicious treat:
Ingredients:
- 400g (14 oz) tea biscuits or plain cookies (like Digestive or Graham crackers)
- 1 can (400g/14 oz) sweetened condensed milk
- 200g (7 oz) unsalted butter, softened
- 1-2 tablespoons cocoa powder (optional, for a chocolate flavour)
- 100g (3.5 oz) nuts (walnuts, hazelnuts, or peanuts), chopped (optional)
- 50g (1.7 oz) dark or milk chocolate (for decoration, optional)
Instructions:
- Break the cookies into small pieces (not too fine; you want some texture). You can use a food processor or place them in a bag and crush them with a rolling pin.
Prepare the Filling:
- In a large mixing bowl, combine the softened butter and sweetened condensed milk. Mix until smooth and creamy.
- If you want a chocolate flavour, add cocoa powder and mix well.
- Add the chopped nuts (if using) and mix again.
Combine Cookies and Filling:
- Add the crushed cookies to the filling mixture. Stir until all the cookie pieces are evenly coated.
Shape the Cake:
- On a serving plate, shape the mixture into a mound or “anthill.” You can use your hands or a spoon to form it. Make it look rustic, like an anthill.
Decorate (Optional):
- Melt the chocolate in a microwave or double boiler and drizzle it over the top of the cake for decoration.
- You can also sprinkle extra crushed cookies or nuts on top.
Chill:
- Refrigerate the cake for at least 2-3 hours, or until it’s firm and set.
Serve:
- Slice or break off pieces to serve. Enjoy!
More Cake Ideas
Russian Anthill Cake
Discover the delightful Russian Anthill Cake recipe! Learn how to create this unique dessert with layers of chocolate and cream that everyone will love.
Ingredients
- 400g (14 oz) tea biscuits or plain cookies (like Digestive or Graham crackers)
- 1 can (400g/14 oz) sweetened condensed milk
- 200g (7 oz) unsalted butter, softened
- 1-2 tablespoons cocoa powder (optional, for a chocolate flavour)
- 100g (3.5 oz) nuts (walnuts, hazelnuts, or peanuts), chopped (optional)
- 50g (1.7 oz) dark or milk chocolate (for decoration, optional)
Instructions
- Break the cookies into small pieces (not too fine; you want some texture). You can use a food processor or place them in a bag and crush them with a rolling pin.
Prepare the Filling:
- In a large mixing bowl, combine the softened butter and sweetened condensed milk. Mix until smooth and creamy.
- If you want a chocolate flavour, add cocoa powder and mix well.
- Add the chopped nuts (if using) and mix again.
Combine Cookies and Filling:
- Add the crushed cookies to the filling mixture. Stir until all the cookie pieces are evenly coated.
Shape the Cake:
- On a serving plate, shape the mixture into a mound or “anthill.” You can use your hands or a spoon to form it. Make it look rustic, like an anthill.
Decorate (Optional):
- Melt the chocolate in a microwave or double boiler and drizzle it over the top of the cake for decoration.
- You can also sprinkle extra crushed cookies or nuts on top.
Chill:
- Refrigerate the cake for at least 2-3 hours, or until it’s firm and set.
Serve:
- Slice or break off pieces to serve. Enjoy!