Ryzhik Cake
4 servings
60 minutes
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Combine 2 eggs with 200g of sugar and beat with a mixer on medium speed.
- Chicken egg: 4 pieces
- Sugar: 170 g
2
Add 100g of softened butter, honey, and baking soda.
- Butter: 170 g
- Honey: 2 tablespoons
- Baking soda: 1 teaspoon
3
Bring the mass to a boil over low heat, stirring constantly until it doubles in volume.
4
Remove from heat, stirring, gradually add the flour.
- Wheat flour: 2.5 glasss
5
Let the test cool completely.
6
Preheat the oven to 180 degrees.
7
Grease the baking tray with vegetable oil. Roll out the dough into a thin layer and transfer it to the baking tray.
- Vegetable oil: to taste
8
Bake for 10 minutes. Let the cake cool completely and cut it into four equal parts.
9
Combine milk, sugar (170g), and eggs (2pcs), mix, place on the stove over medium heat, and bring to a boil.
- Milk: 0.5 l
- Sugar: 170 g
- Chicken egg: 4 pieces
10
Dissolve starch in a small amount of cold water and pour it into the mixture on the stove while stirring.
- Starch: 2 tablespoons
11
Bring to a boil, remove from heat, cool down.
12
Add melted butter (70g) and mix thoroughly.
- Butter: 170 g
13
Spread cream on the layers and combine them.
14
Also spread cream on the top of the cake and refrigerate for a few hours to soak.
15
Cut into portions before serving.
