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  • Murashnyk (Ant Hill Cake)

Murashnyk (Ant Hill Cake)

Posted on Apr 15th, 2022
by Chef's Pencil Staff
Categories:
  • Dessert
  • Traditional Cuisine
  • Ukrainian Cuisine
Murashnyk Ant Hill Cake

Are you searching for a special recipe for a spectacular appearance at a kids’ party?

This Ant Hill Cake will impress both adults and children. The simplest form of this recipe was born during Soviet times, when meatgrinders were extensively used.

Rumor has it that one housewife decided to try grinding a slightly cooled dough instead of cutting it into slices – just out of curiosity. That’s how this famous dessert was born.

As the cake does not call for any fancy ingredients, it used to be a favorite choice as a weekend dessert.

Its contemporary version features nuts and chocolate and is no longer seen as a sweet for the poor. Check the recipe below and feel free to play around with the cream and décor.

Ant Hill Cake

Murashnyk (Ant Hill Cake)

This Ant Hill Cake will impress both adults and children. The simplest form of this recipe was born during Soviet times, when meatgrinders were extensively used.
5 from 2 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine Ukrainean

Ingredients
 
 

For the dough:

  • 5.6 oz 5.6  melted butter
  • ¼ cup (1 oz) sugar
  • 3 oz sour cream
  • 12 oz flour
  • 2 tbsp baking powder
  • ¼  tsp  salt
  • tsp vanilla extract

For the cream:

  • 14 oz dulce de leche
  • 6.5 oz softened butter
  • 3.5 oz walnuts roughly chopped 
  • chocolate for decoration
  • poppyseeds  for decoration

Instructions
 

How to Make the Dough:

  • Mix the melted butter and sugar in a bowl. Add the sour cream and vanilla extract. Mix thoroughly until blended. 
  • Sift in the flour and baking powder. Knead until smooth. 
  • Cover with plastic wrap and freeze for 1 hour.
  • Preheat oven to 350 ºF. Line a baking tray with parchment paper.
  • Grate the dough in one even layer over the parchment paper.
  • Bake for 12-13 minutes, until golden. Remove from the oven and let cool.

How to Make the Cream:

  • Mix the butter and dulce de leche in a bowl. Whisk thoroughly.
  • Take the cooled biscuit and crunch into medium-sized pieces. Add to the cream.
  • Add the crushed walnuts and fold until fully combined.
  • Mound the mixture onto a serving plate. 
  • With your hands, form the mixture into an ant hill shape. 
  • Sprinkle with poppyseeds and chocolate shavings.
  • Refrigerate for 2 hours before serving.
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

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