Russian Anthill Shortbread Cake (Muraveinik)

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Muraveinik, meaning anthill, is a beloved Russian no-bake cake shaped into a crumbly mound that resembles an insect hill. Buttery shortbread strands are tossed in a caramel cream made from boiled condensed milk, then chilled until set. The result is a sweet, sandy-textured dessert dotted with walnuts and chocolate.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 72 gCarbs
• 1 gFiber
• 42 gSugar
• 8 gProtein
• 180 mgSodium
• 220 mgPotassium
• 140 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the shortbread crumbs

• 2 1/2 cups (320 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine salt
• 200 g cold unsalted butter, cubed
• 2 large egg yolks
• 1 tsp vanilla extract

For the caramel cream

• 1 can (400 g) boiled sweetened condensed milk (or dulce de leche)
• 150 g unsalted butter, softened
• 1 tsp vanilla extract

For the topping

• 1/4 cup (30 g) walnuts, finely chopped
• 30 g dark chocolate, grated
• 2 tbsp extra shortbread crumbs

Directions

1. Preheat oven to 180°C (350°F). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
3. Stir in the egg yolks and vanilla just until a soft dough forms. If sticky, chill for 20 minutes.
4. Working in batches, press the dough through a meat grinder fitted with a coarse plate (or a coarse box grater) directly onto the prepared sheet, creating loose, crumb-like strands. Spread in an even layer.
5. Bake for 15-20 minutes until the crumbs are pale golden and dry. Let cool completely on the tray, then break any clumps into smaller bits.
6. Meanwhile, beat the softened butter for 2 minutes until pale and fluffy. Add the boiled condensed milk and vanilla and beat for another 2 minutes until smooth and caramel-like.
7. Reserve 1/2 cup of the cooled crumbs for the topping. Fold the rest into the caramel cream until every crumb is evenly coated.
8. Pile the coated mixture onto a serving plate, shaping it into a rough mound with a small dimple on top to mimic an anthill. Drizzle any leftover cream over the top.
9. Sprinkle with reserved crumbs, chopped walnuts, and grated chocolate. Press lightly so the toppings stick.
10. Refrigerate for at least 4 hours, preferably overnight, to let the cream set. Slice into wedges and serve chilled.

Cook’s Notes

• To make boiled condensed milk at home, submerge an unopened can in a pot of water and simmer for 2.5 hours, topping up water as needed; cool fully before opening.
• If you have no meat grinder, chill the dough firm, then grate it on the largest holes of a box grater – the texture will be very similar.
• Keep a close eye on the crumbs while baking; they should stay pale golden, as dark crumbs will make the cake taste bitter.
• For a richer, tangier cream, mix 2 tablespoons of full-fat sour cream into the caramel before folding in the crumbs.
• The cake is best after 12 hours of chilling, when the cream has fully soaked into the crumbs and the slice holds together cleanly.

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