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Cake "Ryzhik"
According to legend, the Empress Elizabeth first tasted the Ryzhik cake. It was baked by a new court pastry chef. Only they forgot to warn the newcomer that Elizabeth Alexeyevna does not like honey. And despite this, the dessert delighted the Empress. Not only was she not angry, but she even awarded the pastry chef and asked him to make her Ryzhik more often in the future. The cake is prepared with different creams. We offer a recipe for the classic Ryzhik cake.
How to cook Cake "Ryzhik"
Step 1
In a deep bowl, beat 2 eggs and half a cup of sugar until soft foam forms. Work with a mixer for about 5 minutes. Separately, in a thick-bottomed saucepan, mix the butter and the remaining sugar, stirring constantly over low heat until all the sugar has dissolved. Add honey, bring to a boil and pour in the soda, continuing to stir quickly. The mixture should foam. Remove the saucepan from the heat, but do not stop stirring for another 5 minutes. Pour in the egg mixture, stir and return the saucepan to low heat.
Step 2
Add flour little by little, stirring constantly. After adding 2 cups of flour, remove the pan from the heat, let the mixture cool, and begin adding the third cup. The dough should be soft and pliable.
Step 3
Divide the resulting dough into 8 pieces and roll each very thinly on parchment paper. Trim off any excess dough, placing the lid of a large frying pan on top. Save the trimmings. Pierce the cakes with a fork several times.
Step 4
Place the cakes in the oven, preheated to 160 ℃, for 5-10 minutes. Focus on the power of your oven.
Step 5
Prepare the cream. Place sour cream, condensed milk and vanilla in a bowl. Mix until smooth. If using a mixer, mix at low speed.
Step 6
Place the cooled cakes on top of each other, carefully spreading the cream. Spread the cream on the sides and top as well. Sprinkle the cake with crumbs from the remaining cakes and distribute the sprinkles evenly with a brush.
Step 7
Leave the cake at room temperature for 90 minutes to soak.
Cake "Ryzhik" - FAQ About Ingredients, Baking Time and Storage
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