Cake "Ryzhik"
8 servings
180 minutes
The 'Ryzhik' cake is one of the iconic desserts of Soviet cuisine, infused with the warmth of home tea gatherings. Its history dates back to times when simple and accessible ingredients were transformed into true culinary masterpieces. 'Ryzhik' got its name from the golden honey layers that give the pastry not only an exquisite caramel hue but also a rich, slightly chewy taste with a hint of honey. The delicate custard cream with a vanilla aroma perfectly complements the thin layers, creating a harmony of airy lightness and sweetness. This cake is traditionally served at festive tables or prepared for cozy family evenings, as its taste evokes pleasant memories of childhood and heartfelt conversations over a cup of hot tea. A true delight for sweet lovers!
1
Melt butter (35 g), honey, and sugar (100 g) in a water bath, mixing until smooth.
- Butter: 135 g
- Honey: 20 g
- Sugar: 150 g
2
Add one and a half eggs (65 g), citric acid, baking soda, sifted flour (145 g), and steam the dough in a water bath.
- Chicken egg: 2.5 pieces
- Citric acid: 2 g
- Soda: 3 g
- Wheat flour: 155 g
3
Cool to room temperature and refrigerate for at least 1 hour.
4
Divide the dough into five equal parts and roll out into thin circles.
5
Bake the layers in a preheated oven at 200 degrees for 7-10 minutes. While they are warm, cut the layers into even circles. Save the scraps. Let the layers cool completely.
6
Prepare the cream. Pour milk into a saucepan and heat it without boiling.
- Milk: 250 ml
7
Beat the egg with vanilla and regular sugar (50 g) with a mixer until fluffy, the volume should double.
- Chicken egg: 2.5 pieces
- Vanilla sugar: 5 g
8
Pour warm milk into the egg mixture in a thin stream, stirring continuously.
9
Add flour (10 g), corn starch, mix and pour into a saucepan.
- Wheat flour: 155 g
- Cornstarch: 10 g
10
Place on the lowest heat and brew while stirring. When the cream starts to thicken and the first bubbles appear, turn off the heat. Cool the cream covered with plastic wrap.
11
Whip the butter (100 g) until fluffy, add condensed milk and sour cream. Whip again until smooth.
- Butter: 135 g
- Boiled condensed milk: 140 g
- Sour cream 30%: 140 g
12
Add the resulting mass to the cooled cream and whip until smooth.
13
Assemble the cake. Layer the cakes with cream, and coat the top and sides of the cake with crumbs from the leftover cakes. Place the cake in the refrigerator for at least 3 hours, preferably overnight.