Ryzhik cake with custard
4 servings
60 minutes
The 'Ryzhik' cake with custard is a cozy memory of home warmth and Russian culinary traditions. Its history goes back to the past when honey cakes were a sign of rich taste and the hostess's skill. This cake delights with the tenderness of airy dough and velvety custard that gently soaks each layer, creating a harmony of sweetness and a light vanilla note. 'Ryzhik' is loved for its rich caramel-honey flavor with a subtle tartness, and its light texture makes it the perfect ending to a family dinner or cozy tea time. The main feature is that it only gets better after overnight soaking, revealing the full depth of aroma. This cake is a symbol of home comfort, love, and craftsmanship shared across generations.
1
Beat the eggs, sugar, and honey. Add butter (or margarine). Place the mixture in a water bath for 20 minutes, add a teaspoon of baking soda. Stir continuously.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Honey: 2 teaspoons
- Butter: 200 g
- Soda: 1 teaspoon
2
After that, remove the mass from the heat and add flour. Knead the dough without sparing flour. Then cover it with a blanket in a warm place for 1 hour. Once the dough has rested, divide it into 6-9 equal parts and roll out thin rounds. Bake them one by one in an oven preheated to 200 degrees. Use a rolling pin to prevent the round from tearing when placing it on the baking sheet.
- Wheat flour: 3 glasss
3
For the cream, mix room temperature butter with sugar. Mix milk and eggs, add flour and vanillin. Cook on low heat until the mixture thickens. When the mixture cools, add the butter with sugar and mix thoroughly.
- Butter: 200 g
- Sugar: 0.5 glass
- Milk: 1 glass
- Chicken egg: 2 pieces
- Wheat flour: 3 glasss
- Vanillin: 3 pieces
4
When the layers cool, spread them with cream. Decorate to your taste. Let the layers soak by leaving the cake overnight.
- Butter: 200 g
- Sugar: 0.5 glass