Cake; Ryzhik; with custard

Cake “Ryzhik” with custard

Cake “Ryzhik” with custard

If you love and buy the Ryzhik cake from time to time, then I suggest making it yourself. The recipe for the “Ryzhik” cake with custard is accessible in terms of ingredients, surprisingly not difficult to make, not more expensive than store-bought, and most importantly, it is tastier and healthier than store-bought. Let it amuse you and your loved ones both on holidays and on an ordinary day with a cup of tea.

Ingredients

Manufacturing stages

It’s best to start making the Ryzhik cake by boiling the custard so that it cools down before you start assembling the cakes.

I suggest this option for making cream

Beat half the milk with eggs and sugar, and put the other half on fire. When the milk begins to boil, pour in a mixture of milk, eggs and sugar in a narrow stream, stirring constantly and cook until thickened.

Cool the custard until warm, add butter.

Beat the cream and leave to cool.

The cream for our “Ryzhik” is ready, now let’s start making the dough.

Melt the butter and cool slightly, add sweet sand, honey, soda and eggs, stir, bring to a boil and cook while stirring over low heat for 2 minutes.

Then add about 3.5 cups of flour and knead. It is recommended to pour the flour evenly, but from time to time I pour 3 cups at once and knead, and later see if a little more flour is needed.

Divide the dough into 6-8 similar pieces.

Roll out any piece of dough thinly. It’s convenient to do this directly on a silicone mat, on which the cake will later be baked on a baking sheet.

Bake the crust in an oven already preheated to 180-200 degrees until browned, this is approximately 3-4 minutes. Find your bearings by constantly checking when baking your first shortbread: how long will it take for it to brown in your oven? This time I baked some light ones, maybe red ones too! While one cake is baking, you can have time to roll out the next one. While the shortbread is warm, carefully cut off the edges to form a perfect circle (on the plate).

The shortbread trimmings must be chopped. It is convenient to create this in a blender or roll them out with a rolling pin.

You will get crumbs with which to sprinkle the cake.

When all the cake layers are ready, you can start assembling our “Ryzhik”. Place the 1st cake on a flat dish and coat it well with cream, lightly coat the 2nd cake on the bottom side with cream and place it on the 1st cake and spread the cream on the top side. Continue like this - soak both the top and bottom sides of the cakes with cream.

A small amount of custard will leak onto the sides of the cake; you need to lightly coat the sides of the “Ryzhik” with this cream in a circle and then sprinkle the entire cake with crumbs. It is very convenient to use a sandwich knife to press the crumbs to the sides of the cake.

The finished “Ryzhik” cake must be left to stand for several hours (4-6 hours or even overnight (that is, the dark time of day) ) at room temperature for best soaking, and then kept in the refrigerator.

Traditional Ryzhik cake with custard - step-by-step recipe with photos

To limit yourself to one piece of this cake, you need to have metallic willpower. Fragrant, tender, the softest of all honey cakes, the Ryzhik cake captivates from the first bite. The traditional recipe with photo implies almost perfect proportions of ingredients, in which the cake comes out moderately sweet, but rich, and very pleasant to the taste. Thin honey cakes are quickly soaked in milk-vanilla custard, so the Ryzhik cake can be baked just before the holiday. Step-by-step {instructions} will help you with this.

Ingredients:

For cake layers (glass - 250 cubic cm):

• chicken eggs (category C-1) – 2 pcs.;
• sugar – 180 g (partial glass);
• natural honey – 2 tbsp. l.;
• wheat flour (highest grade) – 450-480 g (3 cups);
• unsalted butter (margarine) – 100 g;
• baking soda – 1.5 tsp.

For the custard:

• cow's milk – 800 ml;
• butter – 100-120 g;
• chicken eggs (category C-1) – 2 pcs.;
• sweet sand – 150-180 g;
• crystalline vanillin – 1 g;
• wheat flour (premium grade) – 3 tbsp. l.

How to make Ryzhik cake with custard

Since honey cakes for “Ryzhik” are prepared quickly, it is better to prepare the cream first so that it has time to cool completely. This is a lightweight and most economical option for making custard - from whole eggs, not from yolks. It tastes no different from the traditional one. Beat the eggs into a deep bowl.

Add all the sugar and vanillin (can be replaced with vanilla sugar or extract).

Beat with a mixer until the sugar is completely dissolved. The egg mass should turn out fluffy, almost snow-white.

Add warmed milk to the beaten eggs.

Add sifted flour.

Stir the future cream until smooth (or beat with a mixer again), pour into a saucepan and place on low heat.

Cook the cream, stirring constantly with a whisk or spatula so that it does not burn. The mixture will begin to thicken evenly, and the mixture will become similar to condensed milk. Remove the thickened cream from the stove, cover with film so that there is no air gap left (using the contact method), and leave at room temperature until it cools completely.

At this time, knead the dough and bake the shortcakes. Drive the eggs into a thick-bottomed pan and add sugar.

Place the pan over low heat, beat the eggs with sugar until the sweet crystals dissolve and a light foam forms.

Place oil in a saucepan.

Stir until the honey and butter melt.

Add soda; there is no need to quench it with acid.

Stir quickly, the mass will begin to foam, lighten and increase before your eyes. Remove the pan from the stove.

Add sifted flour to the dough.

You shouldn’t add the entire amount of flour right away; it’s better to set aside half a glass and add more if necessary. Warm dough will be slightly sticky to your hands, but when it cools, it will be pleasant to work with.

When the dough becomes difficult to stir with a spoon, remove it from the pan onto a floured cutting board and knead with your hands until it becomes soft and smooth.

Divide the entire dough into 7 pieces weighing 95-100 g.

Roll out each part on baking parchment sprinkled with flour into a very narrow, translucent layer about 1 mm wide. Using a lid or plate as a template, cut out a circle with a diameter of 22-23 cm. Move the trimmings slightly away from the cake, but do not throw it away; they will be used to decorate “Ryzhik”. Create frequent punctures on the surface of the crust with a fork so that the dough does not swell during baking.

Bake the shortcakes in an oven preheated to 180-200 degrees (when setting the temperature, take into account the individuality of your own oven) for 4-6 minutes, until light brown (honey) color.

Bake all the shortcakes according to this pattern, place them on a plate and cool.

Add softened butter to the cooled and even thickened cream. Beat with a mixer until a smooth, shiny, homogeneous mass is obtained.

Grease the dish on which the “Ryzhik” will be placed with a thin layer of cream so that the cake is perfectly fixed. Place the first shortbread on top and press down lightly. Lubricate with cream.

Using this method, assemble the cake, grease the top and sides with the remaining cream.

Grind the scraps remaining from the cakes into crumbs and sprinkle the cake in an even layer. You can additionally decorate with fruits, berries, nuts or pastry cream patterns.

The finished cake actually does not require soaking - after half an hour it can already be cut into portions and served. “Ryzhik” comes out soft, not cloying, with a rich honey smell and delicate taste.

Would you like to make a cake without baking? See the recipe here.

Traditional recipe for Ryzhik cake with custard

The traditional recipe for the beloved and delicious Ryzhik cake with custard and nuts comes out soft and tender. The custard perfectly saturates the Honey cakes and helps them keep their shape. The dough is prepared using honey.

Ingredients:

• 155 g butter;
• 3 testicles;
• 3.5 tbsp. l. honey;
• 300 g sugar;
• 4 cups flour;
• 3 tsp. soda

• 1 cup of sugar;
• 3 testicles;
• 3 tbsp. l. flour;
• 1 liter of milk;
• 70 g butter.

• 180 g nuts.

Making the Ryzhik cake:

Preparing the dough:

1. The eggs are driven into a mixer bowl and beaten with sugar at maximum speed into a fluffy snow-white foam.
2. Place honey, butter and beaten eggs in a thick-bottomed pan. The resulting mass is placed on a slow fire, constantly stirred with a wooden spatula, and brought to a boil. Remove from heat and add soda.
3. Bring to a boil again, then add flour evenly, stirring the viscous dough with a spoon.
4. Cover the pan with the dough and leave for 1 hour.

Let's start making the custard:

1. Pour milk into a saucepan and place on medium heat.
2. Separately, combine the eggs with sugar and flour, beat until smooth, then add them in a narrow stream to the hot milk.
3. Stir the mixture continuously and cook over medium heat until thickened.
4. Then add butter to the pan, stir, cover with a lid and set aside to cool.

Preparing the Ryzhik cake:

1. Place the cooled dough on a floured surface and knead thoroughly. After that, form a sausage, which is divided into 8 parts, covered with a kitchen towel.
2. Then, one piece at a time, roll out thinly and place on a baking sheet covered with parchment paper. Then they are sent to bake in a preheated oven at 180 C for 5 minutes.
3. The cooled shortcakes are collected in a springform pan, greased with cream and sprinkled with nut crumbs.
4. Any nuts are suitable; walnuts were used in this recipe.
5. The top layer is completed with cream. Crumbs are made from the cookies by grinding them in a blender. You can also cover it with film and roll it out with a rolling pin.
6. The top of the cake is sprinkled with cookie crumbs, leaving a little on the sides.
7. The Ryzhik cake is allowed to soak at room temperature for 4-5 hours.

After that, remove the mold ring, sprinkle the sides of the cake with crumbs, and put it in the refrigerator for 4 hours.

Cake “Ryzhik” with custard

An easy and I think almost everyone recognizable cake recipe. A very simple cake to make, very tasty and tender, it cooks very quickly, try it, you won’t regret it.

Ingredients for “Ryzhik Cake with Custard”:

Dough

• Chicken egg - 2 pcs
• Sugar - 1 cup.
• Margarine (or butter) - 100 g
• Soda - 1.5 tsp.
• Wheat flour / Flour - 3 cups.
• Honey - 2 tbsp. l.

Cream

• Chicken egg - 2 pcs
• Sugar - 1 cup.
• Wheat flour / Flour - 3 tbsp. l.
• Vanillin - 1 pinch.
• Milk – 850 ml
• Butter (softened) - 100 g

Production time: 70 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for “Ryzhik Cake with Custard”:

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