Caramel Biscuit Crumbs Cake (Muraveinik)

Muraveinik (Anthill cake) is  a biscuit crumb and nut cake covered with caramel condensed milk.  It is very popular in Russia.

Caramel Biscuit Crumbs Cake (Muraveinik)
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Prep Time
2 hr 10 min
Cook Time
2 hr 30 min
Prep Time
2 hr 10 min
Cook Time
2 hr 30 min
  1. 60 ml milk
  2. 80 g softened butter, cut into pieces
  3. 1 egg
  4. 100 g sugar
  5. 2 tsp vanilla extract
  6. 1/2 bicarbonate of soda
  7. 330 g plain flour
  8. 6 tbsp walnut pieces
  9. 1 x 395 ml can caramel condensed milk
  1. In a mixing bowl, combine milk, butter (cut into pieces), egg, sugar and vanilla extract.
  2. Gradually stir in soda and flour.
  3. Knead an elastic dough. Divide in 4 sausage-shaped parts. Wrap each in a cling film. Place in a freezer for ~2 hours.
  4. Heat the oven to 220C. Line a baking tray with a parchment paper.
  5. Remove the dough from the freezer. Grate. Bake for 5-7 minutes.
  6. Leave for 2-3 minutes to cool down. crumble in a large bowl.
  7. Stir in the walnut pieces and caramel condensed milk.
  8. Cover a round shaped bowl with a cling film. Put the cake mixture, flatten well. Chill in the fridge for an hour or so.
  9. Turn the cake over. Place onto a shallow plate. Remove the cling film.
  10. Garnish with almond flakes. Store in fridge.
  1. You can make caramel by boiling condensed milk. Fill a large saucepan with water and bring to a boil. Place unopened can of milk in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching.
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