Cake "Ryzhik"

6 servings

85 minutes

The 'Ryzhik' pastry is a delicate treat with caramel notes from Russian cuisine. It resembles the famous Medovik but has its own subtle differences. Crispy layers soaked in sour cream and condensed milk cream create a balance between sweetness and slight acidity. Making this dessert is an art: the process of caramelizing honey and carefully kneading the dough gives it a special flavor. This pastry is perfect for cozy family evenings and festive tables. It requires time to soak, but the wait is rewarded with a divine taste that envelops you in warmth and nostalgia. The dessert can be decorated with chocolate glaze or crumbs from the layers, making it even more appealing. 'Ryzhik' is a pastry that brings joy with every bite.

Energy value per serving

• Calories: 749.1
• Proteins: 14.1g
• Fats: 28.8g
• Carbohydrates: 110.1g

Ingredients

• Honey: 3 tbsp
• Milk: 3 tbsp
• Sugar: 150 g
• Butter: 100 g
• Wheat flour: 470 g
• Sour cream: 350 g
• Soda: 7 g
• Condensed milk: 1 jar
• Chicken egg: 2 pc

Cooking steps

1. We put milk, honey, and sugar in the pot — I added a pinch of salt.

   Required ingredients:

   • Honey: 3 tablespoons
   • Milk: 3 tablespoons
   • Sugar: 150 g

2. Heat on low until the sugar is completely dissolved, stirring.

3. Add baking soda and mix with a mixer or whisk. The volume will increase, then stir with a spatula and heat for another 2 minutes, then remove from the heat.

   Required ingredients:

   • Butter: 100 g
   • Soda: 7 g

4. We beat the eggs. Gradually add the hot mixture to the beaten eggs, continuing to whisk.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Gradually add flour and knead the dough until it is soft. The dough will be slightly warm; cover it loosely and let it rest for about an hour. This is to prevent it from sticking. Divide the finished dough into 7 parts (I got 7 balls of 150 grams each). It's better to dust the table with flour for easier rolling.

   Required ingredients:

   • Wheat flour: 470 g

6. They bake very quickly, literally in 3 — 5 minutes; it's better to roll them out in advance and keep several pieces ready on parchment. If making a cake, it's better to trim the edges while the cake is hot.

7. For the cream, mix condensed milk (cooked in advance) with sour cream. Let the layers cool completely - it's better to spread cream on 3-4 layers at once. Put 4 tablespoons of cream on each layer. Stack the coated layers. The top layer can be spread with the same cream and sprinkled with crumbs from the cut edges, or melted chocolate can be poured over it.

   Required ingredients:

   • Condensed milk: 1 jar
   • Sour cream: 350 g

8. Do not cut the finished cake into pastries immediately — it should soak for at least 6 hours.