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Russian Cake “Muraveinik” (Anthill Cake)

Anthill or Russian Muraveinik cake is perfect with your morning coffee or evening tea. It tastes wonderful and is easy to prepare. Yum!

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I struggled to accept this Russian Muraveinik cake into my life. I fought against it and gave my husband a hard time for pushing to make it. He remembered having it from childhood. Hopefully it will bring back memories for some of you as well.

The cake didn’t seem very cute and the concept of an “anthill cake” was strange to say the least. Then I tried it. My sister, Svetlana also tried it and I wish to quote her: “That cake is bomb. It’s like a delicious cookie, coffee cake, scone, and biscotti in one. The poppy seeds give it a nice toasted flavor!” I agreed with her.

This Muraveinik is perfect with your morning coffee or evening tea. Enjoy this oddity of a cake. It does taste wonderful and, when sliced, I have to admit it is a little glamorous.

Ingredients for Muraveinik:

3 cups Canadian flour, sifted *measured correctly
1 stick of butter
1 egg
1 cup sugar
1 pinch of salt
1 tsp baking soda
1 tsp vinegar
1/2 cup sour cream
1 Tbsp poppy seeds for decoration

Muraveinik Cream Ingredients:

3 sticks butter at room temperature
1 can cooked condensed milk (click on the link for the how-to)
1/2 cup toasted chopped hazelnuts

Anthill Cake

How To Make Cake Muraveinik (Муравейник):

1. Sift 3 cups of flour into a large bowl and mix in butter using hands or Kitchen Aid paddle attachment until combined and crumbly. Add a pinch of salt

Anthill Cake-6

2. Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.

Anthill Cake-7

3. Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.

Anthill Cake-8

4. Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.

Anthill Cake-2

5. After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet. The more you spread it out on the dish, the easier it will be to break it into pieces later.

Note: if you don’t have a meat grinder attachment, divide dough into 4 parts, wrap in plastic wrap and freeze 1 hour, then grate your dough with a hand grater.

Anthill Cake-9

6. Place prepared dough in the middle of the oven and bake for 20 min at 350˚ F.

Anthill Cake-3

7. Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.

Anthill Cake-11

8. To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in cooked condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.

Anthill Cake-10

9. This mixture makes one large or two small “anthills”. We made 2. Divide the dough in half. Form each mound or “ant hill” by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

Anthill Cake-12

Serve cold with tea… or coffee and store it in refrigerator:D

Ant Hill or Russian Muraveinik cake is perfect with your morning coffee or evening tea. It tastes wonderful and is easy to prepare. Yum!

Russian Cake "Muraveinik" (Anthill Cake)

5 from 9 votes
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Anthill or Russian Muraveinik cake is perfect with your morning coffee or evening tea. It tastes wonderful and is easy to prepare. Yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10
Servings: 10

Ingredients

  • Ingredients for Muraveinik:
  • 3 cups Canadian flour sifted
  • 1 stick of butter
  • 1 egg
  • 1 cup sugar
  • 1 pinch salt
  • 1 tsp baking soda
  • 1 tsp vinegar
  • 1/2 cup sour cream
  • 1 Tbsp poppy seeds for decoration

Cream Ingredients:

  • 3 sticks butter at room temperature
  • 1 can cooked condensed milk
  • 1/2 cup toasted chopped hazelnuts

Instructions

  1. In a large mixing bowl combine together 3 cups of sifted flour with 1 stick of butter until combined and crumbly. Add pinch of salt.
  2. Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.
  3. Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.
  4. Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
  5. After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet.
  6. Place prepared dough in the middle of the oven and bake for 20 min at 350° F.
  7. Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
  8. To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
  9. Divide the dough in half. Form each mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

Serve cold with tea... or coffee and store it in refrigerator:D

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Liz
    October 14, 2019

    What do you mean by a stick of Butter. How much is that ? Reply

    • Natashas Kitchen
      October 14, 2019

      Hi Liz, When looking at a standard stick of butter: 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Reply

  • Vicky
    January 27, 2019

    This cake is so delicious and very easy to make! I have divided the dough into 6 equal disks, wrapped in plastic wrap and into the freezer for at least an hour. It was very easy to shred on the grater, and way less cleaning up than with a mixer attachment. Another thing is next time I will tear up the baked cake into bigger pieces. My small pieces almost all dissolved in the frosting. And speaking of frosting, I did 2 cans of dulce de leche and 1 cube of butter. My family doesn’t like the taste of too much butter. But I feel like it was too sweet with 2 cans of dulce de leche so next time I will try less dulce de leche and a little bit of cream cheese. I also didn’t put any nuts in due to allergies. Nonetheless, it was very tasty and perfect with coffee/tea! Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Irina
    July 24, 2017

    Does it has to be a Canadian flour?
    Can I use regular? King’s flour?
    Love all your recipes!
    The all delicious!
    Thank you!!! Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Irina, Canadian flour has more gluten than all-purpose flour. You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency. Reply

    • Irina
      July 24, 2017

      Thank you! Reply

  • Mila
    January 18, 2017

    Natasha, if this cake stays over night does it becomes very soft or it still has some crunch to it? I’ll be making this for church event and I’m planing to make them in a mini cupcake paper cups, which it will be a bite size anthill. Thanks for the recipe Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      It doesn’t ever get very soft because the cookie portion doesn’t readily absorb the cream. It will still have some crunch to it, but it is less and less crunchy as it sits – still great but less crunchy. Reply

  • Zoya
    December 30, 2016

    This is the best dough for this type of cake! But I would like to put my 5 cents in: you don’t need vinegar when you have sour cream or buttermilk in the recipe! You add baking soda in sour cream, mix well and pour in flour mixture. Also the benefit of this is that baking soda and sour cream will foam up and will be easier to mix that sour cream in. But this is just a basic rule that I learned from my mom who baked all of her life. Thank you for this great recipe!!! Reply

    • Natasha's Kitchen
      December 30, 2016

      Good tip! Thank you for sharing!! 🙂 Reply

  • Nellie
    October 29, 2016

    Awesome cake! I dont have a meat grinder so i grated it on cheese grater. I am entering it in the cake contest at my church tommorow:) Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      How exciting! I hope you win!! I’d love to see a photo of it if you posted it online! 🙂 Reply

  • Vika
    May 20, 2016

    Such a yummy cake!! It was definitely a hit 🙂 Since I don’t have a meat grinder I just broke up the dough into small pieces onto a cookie sheet and baked it (my sister’s recommendation) I also didn’t have much butter so for the cream I ended up using cooked condensed milk, a stick of salted butter, and a package of cream cheese. Turned out really good! Thank you for sharing this recipe, you never disappoint! 👍🏼 Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      That’s so nice of you to say! Thank you Vika! I’m so happy to hear you are enjoying my recipes 🙂 Reply

  • Oksana
    March 25, 2016

    Hi Natasha, bow long do you think this cake will sit well in the fridge? If I make it Friday for Sunday… Thanks! Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Hi Oksana, that could should be ok to refrigerate that long. Reply

  • Ariya
    February 29, 2016

    Hi Natasha! I was wondering why kind of difference there is between all purpose flour and canadian flour? Do u think it would be fine if i just used all purpose flour? Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Canadian flour has more gluten than all-purpose flour. You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency. Reply

  • Yelena
    December 11, 2015

    Hello Natasha

    Thinking of making this cake and I was wondering if I can use store bought cookies for this? If yes can you suggest what cookies can be used? Russian or American?

    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Hi Yelena, it’s definitely worth experimenting but I haven’t tried any other store-bought cookies so I can’t really say exactly. If you test anything out, let me know how it goes! 🙂 Reply

  • Laura
    July 20, 2015

    Hello. I am hoping to make this for my husband’s birthday. Is a stick of butter 1/2 cup? Can I replace the cooked condensed milk with purchased dulce de leche? Thank you Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      1 stick is 1/2 cup. Yes you can replace it with store-bought dulce de leche. 🙂 Happy birthday to your Hubby! Reply

      • Laura
        July 23, 2015

        Thanks for the quick reply! Reply

  • Elya
    February 9, 2015

    This is one of my favorite cakes! I made it this weekend for my family and everyone loved it, esp my hubby. Thank you for posting this recipe, i added a little more cooked condensed milk and less butter so it doesnt taste so buttery :o) Reply

    • Natasha
      natashaskitchen
      February 9, 2015

      I love that idea too! Thanks so much for sharing Elya 🙂 Reply

  • Zara
    February 4, 2015

    I love this cake and my family. My dad is always happy when I make this cake for him. This cake definitely brings a lot of memories from my childhood. I remember we had this big book “Дом и семья” where they had a lot of recepies and this cake was one of them that my mom use to make all the time.
    Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      February 4, 2015

      You are welcome Zara :). I just love when food bring back happy memories from childhood. Reply

  • Esther
    November 9, 2014

    Hi, Natasha! It’s my first time to comment here but I have made some of your recipes already, like the wedding salad and the the beet-carrot coleslaw thing (sorry I forgot the name!) and they all tasted super good!! I am from the Philippines and was unfamiliar with Russian recipes, but you have converted me to Russian food! Anyway, this cake looks like a fun one. At first, I thought it was named anthill cake because of the “tunnels” inside. But after you sprinkled the poppy seeds on top, it really did look like so many ants on an ant hill! I can’t wait to try this and your other cakes, too. Good luck with your baby and always take care. 🙂 Reply

    • Natasha
      natashaskitchen
      November 9, 2014

      Yeah it’s definitely a peculiar cake ;), but it does have a cute name; none-the-less. 🙂 I’m so happy you are enjoying my recipes 🙂 It’s always so nice to hear from my readers; so encouraging! Reply

  • Carmen
    July 10, 2014

    Natasha, does it have to be Canadian flour? Where would I be able to find that? Do you think it would be a good idea to put the dough in a piping bag with a small tip and sort of pipe out the cookie dough instead of using a meat grinder? Thank you! Reply

    • Natasha
      natashaskitchen
      July 10, 2014

      I think it would be really difficult to squeeze this dough through a piping bag, but maybe it’s do-able with enough elbow grease ;). You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency. It is sold in Winco and Cash & Carry. Reply

      • Lana
        June 25, 2015

        Aanother way of doing it is to freeze the dough in about 2×2 (size balls and then shred them in a single layer directly to the baking sheet. That’s what I do and it comes out perfectly::) Reply

        • Natasha
          natashaskitchen
          June 25, 2015

          Great tip! Thank you for sharing! 🙂 Reply

  • Mayra
    April 27, 2014

    I just made this cake today but I used raisins and chopped walnuts. It’s also my husband’s favorite. Very yummy cake! Reply

    • Natasha
      natashaskitchen
      April 27, 2014

      Mmmm your changes sound very nice! I’m so glad you liked it! Reply

      • June 4, 2014

        Natasha, back at home I was always adding black currant jam, not a very sweet one, 2-3 spoons. It added that necessary sourness of anthill. Reply

        • Natasha
          natashaskitchen
          June 4, 2014

          How clever! I love that idea! Reply

  • Tanya Sem
    February 20, 2014

    So I’ve never tried this cake…or heard of it until I read it on your blog. I had been meaning to make it for quite some time…and couple of days ago I decided I was going to bake a cake, not something I normally do, unless it’s a birthday party. I didn’t have the poppy seeds on hand, and couldn’t get to the store, so I omitted them, and only had half of the cooked condensed milk that was needed, so I made half. It didn’t last nearly as long as I thought it would! It was gone in like a split second! I love it! The hazelnuts add that amazing unique flavor and as a huge bonus, it’s super easy and yummy to make! I’m going to be making this a lot more often! (Like tonight 😉 ) Thanks for sharing this recipe, and all your recipes, I make something and people are always asking for the recipes, and of course I tell them “There’s this awesome blog I always go to….” You’re a lifesaver Natasha! Thanks for this blog and all the time that you put into it! Your blog is the #1 site that I visit for ideas for new recipes and when I have guests coming over!!! Reply

    • Tanya Sem
      February 20, 2014

      Also, I substituted the shortening with 1 stick of butter, and it turned out amazing. Reply

      • Natasha
        natashaskitchen
        February 20, 2014

        Great to know that works!! My husband has been asking me to make this and try it out with butter. Thanks so much Tanya! 🙂 Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      You’re the best Tanya! Thanks so much for sharing my blog with the people in your life 🙂 I’m so glad you find the site useful. God bless you my dear 🙂 Reply

  • Nao
    January 2, 2014

    This cake is super amazing! I made it many times. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      I’m so glad you like it 🙂 It’s been awhile since I’ve made it (that’s what happens when you always trying to make something new to impress the crowd ;)). Anyway, I’ve been meaning to try it with butter. Reply

  • olga
    December 13, 2013

    can i use reg flour? Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Yes you can use regular flour. Reply

  • olga
    December 13, 2013

    does it have to be canadian flour? i dont know were to get it Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      It is sold in Winco and cash and carry. Reply

  • Marina
    October 23, 2013

    Is there a way to make this cake without meat grinder Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      I would recommend freezing the dough and afterwards grading it on the large grader. Hope this helps :). Reply

  • LD
    August 13, 2013

    Hi and thanks for posting this! I studied abroad in Moscow and a friend made me this cake for my birthday and I LOVED it. It is great to find the recipe and I will try to replicate it – I think it would be a fun cake to make for Halloween for a kids party! 🙂 Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      I would love to hear how it turns out once you make it :). Reply

  • Valentina
    April 15, 2013

    Just 1 stick of butter instead of shortening. Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      Thank you Valentina 🙂 Reply

  • Valentina
    April 10, 2013

    Crisco is hydrogenated oil & should be avoided like the plague! If you’d set it in your garage, opened, not even bugs would want to eat it. It falls in the same unhealthy, deadly category as margarine & all the processed foods. BTW this cake is awesome, one of my favorites. I always use butter, organic as much as I can. Thanks for the recipe Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      I’m planning on remaking this recipe with butter, how much butter do you add exactly Valentina? Reply

  • Viktoriya
    April 5, 2013

    I have a similar recipe, but I use butter instead of crisco and without sour cream. Turns out really good. Going to try your recipe tonight 🙂 Reply

    • Natasha
      natashaskitchen
      April 5, 2013

      I’ve been wanting to try with butter instead of crisco (I’m not a big fan of crisco, but I wanted to follow the original recipe). It’s good to know that it works well with butter. Is everything else the same except without sour cream? Reply

  • vera
    March 26, 2013

    Thanks! Reply

  • vera
    March 26, 2013

    Thank you, getting ready to make one. One more question if I divide this into two anthills can I freeze one of them and bake it later like in 2 days or the quality won’t be as good? Reply

    • Natasha
      natashaskitchen
      March 26, 2013

      I would recommend to make both and just keep them covered in the fridge. They stay refrigerated for a good while. Reply

  • vera
    March 26, 2013

    Natasha your link on how to cook condensed milk doesn’t work at this time. Can you tell comment on this step please? Thank you Reply

    • Natasha
      natashaskitchen
      March 26, 2013

      Thank you for noticing that, just got it fixed. You can just click hereReply

  • alina
    February 18, 2013

    we add 1/2 cup of poppy seeds in to the cake where you add the hazelnuts and mix everything together, it makes it look more appealing… 🙂 Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Thank you for the tip, I will do that next time :). Reply

  • ira
    February 15, 2013

    i have a question. do you just pour sour cream on top and let it cool in the fridge, or you mix sour cream together with dough? Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      I mix sour cream together with the dough, see step 3. Reply

  • Kay
    January 31, 2013

    Do you use regular crisco or the butter flavored? Reply

    • Natasha
      natashaskitchen
      January 31, 2013

      I use regular Crisco, I will be remaking this recipe using butter instead of Crisco. Reply

  • Irene
    December 26, 2012

    Ohh, I totally missed the link in the steps. Thanks anyway! Because I always cook it for different times, I never remember. Hah last week I was asking my mom for how long and she said she thinks it’s 2 hours and my aunt said it was 4 so I just decided on 3 haha 🙂 Reply

  • Irene
    December 24, 2012

    How long do you cook your condensed milk for? Reply

  • vita
    October 16, 2012

    sounds like a fun cake to make. will be trying it this weekend for Nathans jungle birthday party. but i wanted to know what the correct amount of butter to substitute the crisco? Reply

    • Natasha
      natashaskitchen
      October 16, 2012

      Nina wrote above that they make the cookies this way:
      1 pack of butter (4 cubes)
      4 eggs
      1 cup of sugar
      1/2 teaspoon of baking soda
      5 cups of flour Reply

  • Nina
    October 14, 2012

    Hi Natasha, I always used regular flour but I think Canadian might be better. Reply

    • Natasha
      natashaskitchen
      October 14, 2012

      Thank you Nina! Reply

  • Katie
    October 3, 2012

    I love Muraveinik made this cake few times in the past. Instead of poppy seeds i shredded chocolate over the hill Reply

    • Natasha
      natashaskitchen
      October 3, 2012

      Chocolate is another great alternative to poppy seeds 🙂 Reply

  • irina
    October 2, 2012

    1 stick of butter Reply

  • irina
    October 2, 2012

    I made this cake last night and had it with my morning coffee. Wow its sooo good! I did however ended up using walnuts because my kids ended up eating the hazelnuts while I was making the dough! I toasted them and put them through the meat grinder instead. It came out amazing. But next tine in gonna have to try the hazelnuts. Cause you can’t go wrong with those! Thank you for the recipe I will Def be making this more often and I’m not much of a Baker LOL. Reply

    • irina
      October 2, 2012

      I forgot I don’t use Crisco so I used butter instead and it came out great. Reply

      • Natasha
        natashaskitchen
        October 2, 2012

        That’s what I’m planning to do next time. How much butter did you use? Reply

    • Natasha
      natashaskitchen
      October 2, 2012

      You’re welcome Irina 🙂 that cake does go really well with coffee or tea. Reply

  • NADIA
    September 20, 2012

    so 1 stick of crisco is 1/2 a cup? Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      1 stick of Crisco is 1 cup. Reply

  • nina
    September 20, 2012

    we make this cake every holiday but our recipe is a little different. we never use Crisco. that stuff is the worst for the health. even margarine is not so great. we use butter which is much healthier and you can’t taste the difference.
    We make cookies this way:
    1 pack of butter (4 cubes)
    4 eggs
    1 cup of sugar
    1/2 teaspoon of baking soda
    5 cups of flour
    The rest is pretty much the same. except never tried it with hazelnuts.
    Natasha, tried couple of your recipes and loved them. Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      Nina, Thank you!!! I was truly hoping there was a butter substitute recipe out there. I will be trying your recipe and updating my recipe accordingly in the future. Thanks again, I can’t wait to try yours. I’m not a superfan of Crisco either. In fact, I hardly ever use it. Reply

      • Olga
        November 18, 2013

        Natasha,

        Would this recipe be an exact substitute in terms of amount? Four cubes of butter seems like a lot… doesn’t it? Reply

        • Natasha
          natashaskitchen
          November 19, 2013

          Olga, what are you substituting in the recipe? Butter instead of Crisco? It’s kind of like a giant cookie and cookies require lots of butter. We have to test it out with butter instead of Crisco but some of my readers have had good success with sub-ing it. Reply

  • Svetta
    September 19, 2012

    Natasha, I just made this cake today. I had it once as a child in Russia and always remembered it. Thank you for posting this recipe! Do you know how to make this cake, I’ll try to describe it: Sour cream cake, once the cake is baked it is ripped apart then dipped in the cream and pieced back together to form a cake??? Reply

    • Natasha
      natashaskitchen
      September 19, 2012

      I think I saw something similar on Olga’s Flavor factory blog. I’ll have to post something like that soon. It looks and sounds delicious 🙂 Reply

      • lena
        December 27, 2014

        Sounds like the cake “kucheryavii pareni” (кучерявый парень:) that’s one you break into pcs and coat with sour cream/sugar/cool whip cream… Then pour chocolate syrup over top:)) Reply

        • Natasha
          natashaskitchen
          December 27, 2014

          Russian/Ukrainian cake names are kind of hilarious, aren’t they? 😉 Boy oh boy that sounds good! Do you have a recipe for it? Reply

    • Luda
      September 24, 2012

      Svetta – I have a recipe for the cake you are asking about. I can e-mail it to you if you want. Reply

  • Tanya
    September 19, 2012

    My mother in law puts raisins in her cake and uses walnuts and it’s so good:) Reply

    • Natasha
      natashaskitchen
      September 19, 2012

      Raisins does sound really good. I wonder if craisins would work too? Reply

  • Oksana
    September 18, 2012

    This is the best cake ever. My aunt use to make when i was littla ed it. Thank you so much for the recipe. Cool idea thru meat grinde… Reply

    • Natasha
      natashaskitchen
      September 18, 2012

      Thanks Oksana. I’m glad it brought back memories for you 🙂 Reply

  • Nadia
    September 17, 2012

    I love this cake! But I dont make it in 1 heap. I just lay it out in a pan, refridgerate it, then cut it into 1-inch squares and place them into mini cupcake cups. It’s perfect for a party! Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      I think I like that even better! No cutting required. Thanks for the tip Nadia! 🙂 Reply

  • Irina
    September 17, 2012

    Oh my … I was looking for a recipe for this cake. Thanks for posting!!! I can not wait to make it too … it is very yummy!!!! Thank you!!! Thank you! Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      You’re so welcome. Since my husband had a hard time persuading me about this recipe, I know he is probably thinking “I told you so” reading your comment. 🙂 Reply

  • Alena
    September 16, 2012

    What’s crisco and where do you buy your hazelnuts? By the way, you wrote beet instead of beat and peaces instead of pieces ( step 2 and 5). 🙂 Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      Fixed 🙂 Oh gosh I must have been editing that after a night shift! 🙂 I think our hazelnuts were from Winco. Crisco is a vegetable shortening that is commonly used in cookies and baking. I kinda wish there was a healthier alternative. If we discover something new, I’ll let you know. 😉 Reply

  • vikulya
    September 16, 2012

    Do you think crisco may be substituted with margarine?
    Thank you:) Reply

    • Natasha
      natashaskitchen
      September 16, 2012

      Yes you can substitute it or do half crisco and half margarine Reply

  • jelena
    September 16, 2012

    i remember this cake too, and if im not wrong, my mom used to use cookies instead of making dough…i cant wait to make it! Reply

    • Natasha
      natashaskitchen
      September 16, 2012

      That’s an awesome idea! I love it and my husband thought so too. Maybe those vanilla wafer cookies would work well? Reply

  • Anna
    September 15, 2012

    very lovely, never tried this one before, looks quite delicious! Reply

  • Fedor
    September 15, 2012

    wow, need to ask my wife to make this one, it looks really good! Reply

    • Natasha
      natashaskitchen
      September 16, 2012

      🙂 Reply

  • anna
    September 15, 2012

    wow, that is awesome looking, cant wait for you to make it again and let me try it! jk I need to get back into baking again, this gives me a little more motivation toward that direction! thanks looks delicious Reply

  • Victor
    September 15, 2012

    I remember this cake from Ukraine, my mom used to make it all the time during holidays, brings back memories 🙂 Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      Same story with my husband 🙂 Reply

      • Irina M
        May 1, 2013

        lol my husband’s favorite too, he’s from Ukraine also 🙂
        Natasha, what’s Crisco Vegetable shortening? And do your cookies come out hard or soft? cuz mine come out hard and thats what I don’t like about this cake, will try your recipe!
        Thank You! Reply

        • Natasha
          natashaskitchen
          May 1, 2013

          Crisco is a type of shortening, found in the baking section at the grocery stores. But next time I will use 1 stick of butter instead of Crisco. Butter is a healthier than Crisco :). Reply

  • Natasha
    September 15, 2012

    That’s one of my favorite cakes:) I like to add a little bit more hazelnuts, you can’t ruin this cake with extra hazelnuts!
    Why didn’t you want to try it? Because of the name? Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      You definitely can’t go wrong with more hazelnuts :D. I did was reluctant to make the cake, because I never had it before and it did not had the “looks” :). But it makes it up in taste. Reply

  • Ella
    September 15, 2012

    Is this similar in consistency to a chocolate kielbasa? Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      Yes, it is similar, just slightly softer, but I think it actually might work in that form. It doesn’t have any chocolate in it though. Reply

  • Julia
    September 15, 2012

    It does look pretty glamorous. Your pictures are gorgeous. I would definitely like to eat what’s on that plate! Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      Thank you Julia; doesn’t it? It’s my husbands very first cake creation. Reply

  • September 15, 2012

    Beautiful cake. I don’t think I have ever seen anything quite like it. Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      Thank you Dena! Me either! 😉 Reply

    • Natasha
      natashaskitchen
      September 15, 2012

      I like your website by the way. Keep up the good work! Reply

      • September 21, 2012

        Thank you! I appreciate you taking a look at my site. I am enjoying yours, too, and am now following your posts. Reply

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