Usuba
Ryzhik Cake with Honey and Condensed Milk
Honey and sour cream cake with delicate dough that doesn't stick to your hands and absorbs cream well. Thin cake layers are soaked with a cream made from condensed milk and sour cream, creating a soft texture.
- Total
- 85 min
- Standard serving
- 279 g
Ingredients
Total 9
Instructions
- 1
Step 1
Put milk, honey and sugar in a saucepan. Add a pinch of salt.
- 2
Step 2
Heat the mixture over low heat until the sugar is completely dissolved, stirring constantly.
- 3
Step 3
Place the butter and keep it on the heat. As soon as the butter is completely melted, add the baking soda and immediately beat with a mixer or whisk. The mixture will increase in volume. Continue heating for another 2 minutes, stirring with a spatula, then remove from the heat.
- 4
Step 4
Whisk the eggs. Gradually add the hot mixture to the whisked eggs, continuously whisking.
- 5
Step 5
Gradually add flour while kneading the soft dough. It will be warm — cover it with a thin towel and let it rest for about an hour. This is necessary so the dough doesn't stick. Divide the prepared dough into 7 parts. Dust the table with flour for convenience when rolling out.
- 6
Step 6
Roll out the cake layers in advance and place them on parchment paper. Bake at 200°C for 3–5 minutes. If you are making a cake, trim the edges of the layers while they are hot.
- 7
Step 7
For the cream, mix condensed milk (pre-boiled) with sour cream. Let the cake layers cool completely. Spread 3–4 layers simultaneously, placing 4 tablespoons of cream on each layer. Stack the frosted layers on top of each other. Spread cream on the top layer and sprinkle with crumbs from the trimmed edges or pour melted chocolate over it.
- 8
Step 8
Do not cut the finished cake right away. Let it soak for at least 6 hours before serving.
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