Classic Ryzhik cake with custard

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   We'll start preparing the cake with the cream; it will need to cool while the cakes are baking. The butter must be taken out of the refrigerator in advance; it must be softened.

2. STEP 2

   

   Beat the eggs and sugar until fluffy, it should turn white and increase in volume.

3. STEP 3

   

   Heat the milk until warm and pour it into the egg mixture in a thin stream, whisking constantly. Stir until smooth.

4. STEP 4

   

   Add flour, stir.

5. STEP 5

   

   Pour the mixture into a saucepan with a thick bottom and place on low heat. Cook, stirring constantly with a whisk.

6. STEP 6

   

   When the mixture begins to thicken and the first bubbles appear, turn it off. It should have the consistency of condensed milk.

7. STEP 7

   

   We made the base for the custard. It should cool down. To prevent a crust from forming on the surface, it must be covered with cling film “in contact”, that is, the film is directly pressed to the surface of the cream.

8. STEP 8

   

   Let's start with the cakes.

9. STEP 9

   

   Place eggs and sugar in a thick-bottomed saucepan and place on low heat.

10. STEP 10

    

    Lightly whisk the eggs and wait until the sugar crystals dissolve.

11. STEP 11

    

    Put butter and honey in a saucepan, stir, wait until they melt.

12. STEP 12

    

    Add baking soda and mix well. The mass will double in volume.

13. STEP 13

    

    Remove the pan from the heat and pour the contents into a bowl. Add sifted flour, but not all at once, but in portions, kneading the dough.

14. STEP 14

    

    When the dough begins to come together, dump it onto a table sprinkled with flour.

15. STEP 15

    

    Knead a little more, then form a ball.

16. STEP 16

    

    Divide the dough into equal balls. Their number depends on the diameter of the cakes you plan to bake. Mine were about 22 cm, I divided them into 8 balls.

17. STEP 17

    

    Roll each ball into a circle so that the dough does not swell during baking, prick it with a fork.

18. STEP 18

    

    Bake in an oven preheated to 180 degrees. I bake on parchment. There is no need to lubricate it with anything; these cakes do not stick. The cakes bake very quickly, literally 4 minutes. Focus on the color, they should turn golden.

19. STEP 19

    

    We cut the finished cakes in a circle; I use the bottom of a springform pan. Do not throw away the scraps; they will be used to sprinkle the cake.

20. STEP 20

    

    Meanwhile, the cake base has cooled, add butter and beat until smooth and homogeneous.

21. STEP 21

    

    Let's start assembling the cake. Grease the dish in which it will be served with a little cream and place the first cake layer. Lubricate it generously with cream.

22. STEP 22

    

    So we collect the cake to the top.

23. STEP 23

    

    We chop the scraps from the cakes, I did this in a blender, you can go over them with a rolling pin. Sprinkle them thickly over the top and sides of the cake. The cake will taste better if it sits in the refrigerator for several hours.

Comments on the recipe

London

17.10.2023

4.8

Beauty! For those with a sweet tooth, I will offer a sweeter version of cream with condensed milk.

Corason

17.10.2023

4.6

I haven't made a cake for a long time. And then I found a recipe for saffron milk cap on my favorite website. Once upon a time, my mother’s friend gave me a recipe for a delicious Ryzhik cake, but I lost it. On my favorite site, a recipe - classic Ryzhik cake with custard made me go to the kitchen and prepare this wonderful cake. Of course, it takes a long time to make a cake from short layers, but the result is excellent. First, I made the custard so that it could sit and cool. There is nothing complicated here. I simply mixed the ingredients and brewed on the stove until thickened. I beat the butter, added the custard mixture and added a little boiled condensed milk for my own color. I made the base for the honey dough on the stove, then kneaded the dough. It came out tender, soft and smooth. I would say perfect dough. Divided the dough into 10 parts, rolled it out, baked the cakes and cooled. I assembled the cake, covering the layers with cream. I decorated the cake with poppy seeds, boiled condensed milk and a little sprinkle from the leftover dough. I put Ryzhik in the refrigerator overnight. The cake turned out to be the most delicious. It is soft, tender, rich, sweet, honey-flavored and aromatic. An excellent cake for any occasion. We were all delighted with the taste and aroma of this cake. Delicious recipe! Many thanks to the author for the gorgeous cake😊

Lika

17.10.2023

4.5

The most successful and delicious recipe for saffron milk cap. Thanks for the recipe, my mom loves it!