How to decorate a saffron milk cap at home. Cake "Ryzhik" - a classic recipe with a photo step by step

The beloved ginger cake has such a name due to the fact that its dough is brewed, which causes the cakes to turn reddish. In another way, they call it that - honey or honey cake.

Ryzhik does not need complex or expensive ingredients, it is prepared simply and quickly, and therefore any housewife can prepare such a dessert at any time. It is well suited as the final dish for a family dinner or for a special occasion, but in the latter case, it needs to be decorated more elegantly.

Classic ginger cake

The classic ginger cake recipe involves products:

• 2 eggs;
• a full glass of sugar (200 g);
• 100 g butter;
• 2 tbsp. l. honey;
• 2 cups of flour;
• 1 tsp soda.

For the classic custard:

• 3 eggs;
• 2.5 cups of sugar;
• 750 liters of milk;
• 3 art. l. flour;
• 200 g butter;
• vanilla sugar.

Cooking:

1. Beat eggs and sugar with a blender until foamy. Add oil and honey to the mixture, put on a small fire and bring to a boil, remove from heat.
2. Add baking soda and stir until the dough doubles in size. After the foam subsides, add flour.
3. kneading elastic dough and leave in the refrigerator for an hour. chilled dough you need to divide into balls of the same size, there will be about ten of them.
4. We bake thin cakes, each prick with a fork so that they do not swell. Temperature - 180 degrees, for each cake it will take 5 minutes.
5. For custard, you need to grind the eggs with sugar, pour in the milk, leaving half a glass untouched. Put the mixture on fire.
6. In a separate bowl, mix flour and milk until a creamy mass is obtained. Pour it into the main part of the cream and continue to cook until thickened.
7. When the consistency is quite thick, the mass must be removed from the heat and add butter and vanillin, leave to cool for a while.
8. After cooling, you can collect the cake. Spread each cake with cream, not forgetting the sides. Sprinkle the top with chopped cake scraps and decorate as desired.

Nuts, waffles, crispy biscuits go well with this dessert. All this can be used for decoration.

Honey ginger cake with sour cream

Another variation of the honey cake or camelina is made using sour cream. This option is easier to prepare and requires fewer ingredients than classic recipe but he has a gentle, creamy taste and will appeal to lovers of both sour cream and honey cake.

Prepare:

• 2 cups of flour;
• 3 eggs;
• 3 art. l. honey;
• 50 g butter;
• 1 tsp soda;
• 2 cups of sugar;
• 1 liter of sour cream.

Cooking:

1. To prepare a dessert with honey, you need to take one and a half glasses of sugar, beat it with eggs, add honey and butter, put on water bath.
2. After boiling, pour soda into the mass, stir, wait until the foam subsides, and remove from heat.
3. After cooling, add flour and knead the dough, which must then be cooled, and after cooling, divide into 10 parts and roll them into thin cakes, which should be baked for 5 minutes at 180 degrees.
4. Beat sour cream with the remaining sugar and grease the cakes and the top of the dessert with the resulting cream.

Gingerbread cake with boiled condensed milk

To prepare this version of the gingerbread cake at home, you need to stock up on simple products:

• 3 cups flour;
• 400 g butter;
• 2 eggs;
• 2 tbsp. l. honey;
• 200 g sugar;
• 1 tsp soda;
• 400 g of condensed milk.

Cooking:

1. Beat sugar and eggs, add 100 g butter and honey. Bring the mixture to a boil in a water bath, add soda. Remove from heat and add flour. Knead the dough, put it in the refrigerator.
2. Bake 10 cakes from the cooled dough, cool.
3. 300 g of butter and condensed milk must be beaten to a creamy mass. Grease the cake layers and top of the cake.

Gingerbread cake with nuts and fruits

This recipe for a ginger cake involves the addition of nuts and fruits - peanuts, walnuts, citrus fruits, kiwi - turn on your imagination to make the cake even more interesting.

Products:

• 2 eggs;
• 400 g of sugar;
• 3 art. l. honey;
• 1 tsp soda;
• 100 g butter;
• 3 art. flour;
• half a liter of sour cream;
• 100 g nuts (any);
• 1 orange;
• 2 kiwi.

Cooking:

1. Cooking according to the classic recipe: in a water bath, heat 2 eggs, beaten with 200 g of sugar, honey and butter. Add soda, remove from heat and add flour. Let the kneaded dough cool down in the refrigerator.
2. We bake thin cakes from the dough, cool them.
3. Beat sour cream with sugar, add the juice of half an orange.
4. Smearing the cake with cream, put chopped fruit on it. The top can also be decorated with fruit.

Recipe cream for ginger cake

The traditional ginger cake recipe involves a classic custard, which is prepared in this way:

1. You need to take 2 eggs and beat them with 200 g of sugar. Add 2 cups of milk and put on a small fire.
2. In a glass of milk, stir three tablespoons of flour and pour the mixture into the cream on the stove. Stir until thickened.
3. On last step add 100 g of butter and leave to cool.
   Such impregnation is most optimally suited to honey cakes.

To make a truly delicious honey dessert, you need to take very quality products especially for butter and flour. Low-quality flour will give a gray color to the dough and cream, and poor butter just ruin the taste of the dessert.

Try making a camelina cake without adding honey. In this case, you will need fruit syrup or melted sugar to give the cakes a special, caramel flavor.

Classic camelina is prepared with custard, but you can try any kind of cream at will, all options are especially well combined with this type of cake butter cream- from sour cream, cream, butter, condensed milk.

If you are interested in how to cook a camelina cake at home, then it will not take much time, and its taste will seem very rich, concentrated and, at home, familiar to you and your household.

For cakes

• 100 butter;
• 3 cups flour;
• 2 teaspoons of soda;
• 3 art. spoons of liquid honey;
• 1 cup of sugar;
• 2 eggs.

For cream

• 2 teaspoons vanilla extract;
• 600 g sour cream;
• 400 g unboiled condensed milk.

How to cook:

Dough

In a bowl of sufficient volume, break 2 eggs and pour half a glass of sugar. Beat the mass until a fluffy gentle foam is formed (5-6 minutes).

In a heavy bottomed saucepan, combine the butter and half a cup of sugar. Heat the mixture over low heat until all the sugar has dissolved. Pour in honey, stir, bring to a boil, then add soda. Mix quickly again. The mass should foam strongly, and also increase in volume.

At this point, remove the saucepan from the heat and let the mass cool slightly (4-5 minutes), continuing to stir. Next, pour in the egg-sugar mixture in a thin stream, mix and return the saucepan to low heat.

Gradually stir in a glass of flour, very carefully rubbing all the lumps. In the same way, stir in the second glass of flour. Remove saucepan from heat. Allow the mass to cool slightly, and then stir in the remaining flour to it.

You may not need to mix the entire third cup into the batter, as the thickness of the mixture depends on the size of the eggs used and the density of the flour.

The dough should be soft, tender, very pliable in work.

Divide the dough into 8 equal pieces.

Roll out each part parchment paper very thin cakes with a diameter of about 20 cm (can be rolled out in the shape of a rectangle or square).

Bakery

Cut each cake into shape (plate, pan lid) and pierce with a fork several times (save the trimmings). Bake the cakes one at a time in a preheated oven at 180 degrees C until golden brown (10-12 minutes).

Remove the finished cakes from the baking sheet while still warm, separating the pastries from the paper, and fold them in a slide. Cooling down, the cakes will become brittle and brittle, do not break.

Separately, bake the trimmings from the cakes, cool them and grind them into crumbs (in a mixer or with a rolling pin on the table).

Cream

Put sour cream in a bowl, add vanilla and unboiled condensed milk, mix until smooth (at the lowest speed of the mixer, but better by hand).

Assembly

Smear the cooled cakes with cream, placing one on top of the other.

Grease the sides and top of the cake as well.

Sprinkle generously with crumbs from leftover cakes.

Let the cake stand for 1-2 hours room temperature and then put in the refrigerator for 12 hours.

This time will be enough for the cakes to soak in the cream.

Bon appetit!

Would you ever like to return to Childhood?
This is not a rhetorical question, this is my invitation. So, today we are going on a “vacation” for 3 days, which we will spend baking real goodies that our granny once prepared for us. What is this? And why 3 days?
We will prepare a honey cake "Ryzhik". Really wonderful, just a golden name? But this is not all that is unusual in this cake. The recipe has a little secret. And this is what promises to make our cake simply fabulously delicious, smelling of summer and the warmth of grandmother's hands.

The highlight of the recipe: The dough should stand warm for 3 days! After this period of time, letting the dough brew, bake the cakes.

If the baking sheet is long and the cakes come out rectangular, elongated, they can be cut in half. Then the cake will turn out tall. It is desirable that it contains at least 4 cakes. Does not work? Then you can knead the dough 2 times more.

I will immediately announce all the products that we need for the Ryzhik cake:
Dough Ingredients:

• Flour - 2 cups with a volume of 250 g (faceted);
• Honey - 0.5 tbsp.;
• Sugar - 0.5 tbsp.;
• Eggs - 3 pcs.;
• Soda - 0.5 tbsp. l.

For the cream we need:

• Sour cream - 800 g (I use two packages of 380 g each with a fat content of 25%);
• Sugar - 1 tbsp.;
• Thickener for sour cream - 30-40 g (can be replaced with corn starch);
• Lemon juice - 1 tbsp. l.;
• Vanilla extract - 1 tsp or vanilla sugar (1 sachet 10 gr.)

How to make a Ryzhik cake (step by step recipe with photo)

Let's divide the process into 3 stages.

I. Let's take a test first. Do not forget that we prepare it 3 days before baking.

We break the eggs (3 pcs) and mix them a little so that the yolks mix with the proteins.

At this stage, we do not need a mixer, a regular whisk is enough.

Add sugar (0.5 cup). Let's use a mixer. Mix a little, not necessarily until the sugar dissolves, the main thing is that the eggs and sugar become a homogeneous mass.

Now pour in honey (0.5 cups) and mix everything again with a mixer. It takes 1-2 minutes for the mass to thicken.

*** If there is no liquid honey, it does not matter. It can be heated in a water bath. Then it will become the necessary consistency.

Combine soda (0.5 tablespoon) with flour (2 cups) before pouring into egg mixture, mix.

The more evenly you stir the soda into the flour, the better the dough will be.

Add flour to the mixture. It is better to first use a spoon to mix the flour and the mixture.

When everything is saturated with each other, stir with a mixer for several minutes until you get homogeneous mass. I get by with an ordinary wooden spatula, but if you resort to a mixer, use dough attachments, and not the usual whisks for liquids.

The dough is almost ready. It remains for him to stand for 3 (!) Days warm, so that honey and soda start the fermentation process in the dough. During this time, the taste of soda in the dough becomes completely invisible. I usually put it in a kitchen cabinet so that the bowl doesn't get in the way.

Important:

• Cover the bowl with the dough with a lid, towel or cling film.
• Put in a warm place.
• Knead the dough during these three days. 2-3 times a day.
• The minimum time the dough should stand is 2 days. But in this case, it will rise worse. Optimal - 3 days. Allowed - 4.

I will show you what the dough looks like during proofing. Air bubbles appear on the surface:

When stirred, you can see how porous and air dough inside.

In 3 days. Next stage.

II. We bake a cake "Ryzhik".

For 3 days the dough thickened and it decreased in volume. Today we will bake cakes.
1. Prepare sheets of baking paper according to the size of the baking sheet (you can use a silicone or teflon mat). I bake on teflon.
2. Take a small amount of dough. And with the help of a spatula, a spoon or a large knife with a wide blade, smear it on the paper, like butter on bread. Try to do it evenly. The approximate height of the cake should be between 2 and 5 mm.

I collect three such portions with a wooden spatula, as in the photo:

I spread it evenly with a silicone spatula so that there are no “holes” in the cake:

It turns out such a cake. If it was not possible to make it perfectly even in thickness, do not worry, in finished cake it won't be noticeable.

3. In an oven preheated to 200 degrees, place a baking sheet with dough. Reduce to 130 degrees and bake for 5 minutes.

(Subsequent cakes may take less time, about 2 minutes to bake, because the oven will be well preheated).
We take out the cake, let it cool a little, a couple of minutes is enough.

Cakes turned out airy, fragrant.

Turn the cake over so that it is convenient to remove the paper.

I bake on a Teflon mat, so I don’t grease the surface with anything. If you're baking on paper you're not sure about, brush with a dollop of butter.

***If the cakes rise unevenly, it doesn't matter. When the cake "gathers", it will not be noticeable.

I got rectangular cakes 32 cm long, 22 cm along the short edge. You can set the dimensions individually when spreading the dough, you can give it a round, oval shape - whatever you want!
Next stage.

III. We prepare the cream for the Ryzhik cake and grease the cakes with it.

Cooking:
With a mixer, we begin to churn sour cream (800 g). At the same time, add sugar a little at a time (1 cup).

Sugar should dissolve in sour cream. Pour vanilla sugar here as well (I use sugar with natural vanilla from the company D. Etker), I pour out about 2 tbsp. spoons (10 grams).

I suggest that lovers of honey cakes take note of the recipe in the recipe, custard is used, the cake turns out to be tender and also very tasty.

The mass is lush, but liquid.

3. Pour some lemon juice (1 tbsp. L)

Adding required amount thickener. Sour cream thickener is sold in small bags in supermarkets (you can replace it with corn starch).

I sift it through a sieve so that there are no lumps.

We continue to beat. The cream should be thick and fluffy. Beat the mass and see what happens. Focus on your taste and preferences of loved ones. If the cream does not seem thick enough to you, you can add a little more lemon juice and/or 1-2 sachets of thickener.

You can make sour cream different ways, I described several options in a separate article:.

We collect the cake "Ryzhik"

For these honey cakes do not feel sorry for the cream. They are lush and porous, and therefore soak well and quickly. If there is not enough cream, it will all go to impregnation. Only half of the layer that we smeared on them will remain.

For lubrication, it is convenient to use a spatula with a silicone tip.

Cake after cake, layer the cake with cream. I cut each rectangular cake (I got 3 pieces) into two parts and got a square high cake of 6 cakes. We will use the scraps for sprinkling.

Finishing touch. To give perfection, this dessert left a little bit.

Grind the rest of the cakes in a blender into large crumbs:

Sprinkle on all sides and top.

Allow at least 2 hours to soak the cakes. The cake will stand and become very juicy, it will literally melt in your mouth.

That's all! Friends, as you can see, the cooking process is much simpler, and not as troublesome as with many other cakes. But the taste!!! Try it! And make sure that this is exactly what your beloved grandmother once cooked for you. You loved her treats so much. And now is the time to learn all the secrets of this enchanted dessert that brings back the fabulous Happy Childhood.

Only this happy time endows generously with golden freckles and bees buzzing over the flower meadows. It seems that the Sun also shines in a special way when you are still small. And when you come to stay with your granny, she tries to pamper you with something especially delicious. And now, kind grandmother's hands are already putting a plate of delicacy in front of us. And it seems at this moment that the Earth has stopped, that this is the moment of true Childhood. And the smell and taste of this dish will forever remain in the memory, like a memory of happiness.

Perhaps you have decided to do some of the processes in this recipe in your own way. Share, tell us about your findings! I look forward to your feedback! I hope you did amazing a delicious cake, and in the future you will be able to pamper yourself, your loved ones and your guests more than once.
Share this recipe on social networks and invite your friends to participate in our cute gatherings!
Bye bye!

If you will post a photo of the cake on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the web. Thank you!

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Cook with us a delicious Ryzhik cake. This will help you step by step photos and instructions. An ordinary kitchen and a little time are quite suitable for working with products. As a result, from caramel cakes and light cream sour cream, condensed milk and butter will make a delicious European Ryzhik cake. We have calculated the ingredients for a large and heavy cake, it will be enough for a solid company. But even a small family will not leave a sweet masterpiece without attention.

Step-by-step instruction

1. We combine 2 eggs and 150 g of sugar
   
   
2. Beat with a mixer at high speed, making foam
   
   
3. We take a container with a thick bottom. Mix the remaining sugar with butter. Stir continuously over low heat until the sugar dissolves.
   
   
4. Next, add honey, bring to a boil and add soda, while stirring the products. In this case, the mixture greatly increases in volume. Remove the container from the fire.
   
   
5. After 10 minutes, add the beaten eggs in a thin stream, constantly mixing the products.
   
   
6. We put the container on fire. Gradually add 500 g of freshly sifted flour, achieving uniformity. Take the mixture off the fire. After cooling (10 minutes), add more flour so that the resulting dough is tender and slightly elastic.
   
   
7. We divide the dough into 10 - 11 identical cakes.
   
   
8. We roll out cakes with a diameter of 220 mm on the table. In a suitable shape, immediately cut off the edges. We bake pancakes at a temperature of 180 ° C. To prevent the cake from sticking, sprinkle the baking sheet with flour.
   
   
9. We lay the cakes in layers, smearing with cream. See the link for the cream recipe.

A holiday for the soul can be arranged at any time. The recipe for Ryzhik at home will help you with this. This is a very simple cake, the taste of which can be enjoyed at least every day. Fragrant honey biscuit with gentle sour cream- that is the basis of the dessert. You will find this and other options for such a dessert below.

How to make Ryzhik cake

There are a lot of variations of this sunny orange cake - Ryzhik honey cake is cooked with cream or custard, with boiled condensed milk. Any of the fillings are smeared with cakes, which makes them very soft and tender. IN classic version only sour cream is used, but with other impregnations it comes out no less tasty. You can cook Ryzhik cake with fruit puree or simple condensed milk.

Cream for Ginger

The main highlight of the Ryzhik cake is gentle cream. It is made on the basis of sour cream - fresh, thick and oily (not less than 35%). Fermented milk product must be of high quality, otherwise the cream for Ryzhik will not turn out tasty and may even be spoiled. Today, many confectioners deviate from the classic recipe and prepare other options for the layer - oily or condensed.

Ryzhik cake in a pan

For recipes hastily refers to Ryzhik cake in a frying pan. In general, the cooking process can be represented step by step as follows:

1. Beat with a mixer 1 egg and half a glass of sugar until a strong foam.
2. Next, add melted butter, a spoonful of honey and, if desired, cocoa.
3. Stir, add half a teaspoon of soda and 1.5 cups of flour.
4. From the kneaded dough, it is necessary to roll out thin layers and fry them in a small amount of butter, for which 6-7 minutes are enough.
5. Lubricate the cooled cakes with sour cream, whipped with sugar, and lay on top of each other.

Ryzhik cake recipe

In addition to baking cakes and cooking cream, the Ryzhik cake recipe may include steps to decorate the dessert. For this, crushed nuts are often used, fruit jam or jam. The cakes themselves, thanks to honey, already turn out to be bright, of a pleasant red color, which is why the cake got its name. Dessert should be high, so it is important to knead the dough correctly. Subject to technology, the cakes will be lush and soft.

Classic Ryzhik cake recipe

• Cooking time: 4 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 436 kcal.
• Cuisine: Russian.

The classic Ryzhik cake recipe does not suffer any significant changes. Dessert is thin fragile cakes that are completely saturated with sour cream. Their number can vary from 10 to 12 pieces. They will turn out softer and more tender if you leave the cake to soak for 3-4 hours, and preferably for the whole night. For serving, you can decorate with ordinary grains from the remains of a biscuit.

Ingredients:

• egg - 2 pcs.;
• high-fat sour cream - 600 g;
• baking soda- 2 tsp;
• granulated sugar - 1 tbsp.;
• margarine or butter - 100 g;
• honey - 2 tablespoons;
• wheat flour - 400 g.

Cooking method:

1. Beat sugar with eggs until a strong foam.
2. Next, add honey with softened butter, heat the mixture in a water bath so that the ingredients can dissolve.
3. Pour soda, cook until the foam rises, then sift a little flour.
4. Next, remove the mass from the fire, let it cool. Introduce the remaining flour to make plastic soft dough and divide it into 10-12 pieces.
5. Roll out each slice with a layer of a minimum thickness of about 2-3 mm.
6. Bake the cakes separately at 180 degrees.
7. Beat sour cream with sugar until fluffy.
8. Lubricate each cake with the resulting cream, stack them on top of each other.
9. Sprinkle the rest of the crumbs on top, mix part with sour cream and coat the sides.
10. Leave the cake for 3-4 hours to soak.

• Number of servings: 8 persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / for festive table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Cake Ryzhik with custard practically does not differ from the original. The ingredients for it will require almost the same. Only the principle of preparing the cream, which is brewed with hot milk, changes. If you replace it with water, then the cake will turn out less greasy and not so expensive. Flour is also added to the cream - it makes the consistency of the mass thicker. The amount of this ingredient can be increased if the mixture is watery.

Ingredients:

• granulated sugar - 2-3 tbsp.;
• Wheat flour- 450 g and 5 tbsp. For filling;
• honey - 2 tablespoons;
• soda - 2 tsp;
• sour cream - 600 g;
• margarine and butter - 100 g;
• egg - 2 pcs. and 4 pcs. for cakes;
• milk - 1 l.

Cooking method:

1. Combine the eggs with sugar, beat them until a strong foam appears, after which it is fashionable to add honey with melted butter.
2. Put the mixture in a small saucepan on a stove or water bath, simmer until completely homogeneous.
3. Next, add soda, cook a little more until foam appears.
4. When the mass has cooled, gradually adding flour, knead the dough soft and elastic, make 10-12 equal pieces out of it.
5. Roll out the layers from the blanks, it is better to do this immediately on parchment paper, greased with oil. Bake each for 3-4 minutes until golden brown.
6. Cool the cakes, cut them to make even circles.
7. Next, mix the sugar, flour and eggs for the cream in a separate bowl.
8. Bring the milk to a boil and pour it into the flour mass, cook over low heat - the ingredients should thicken, and then leave to cool.
9. Thoroughly coat each cake with the resulting cream, stack them on top of each other.
10. Sprinkle crumbs from the remaining biscuit scraps on top, let the dessert brew for about 2-3 hours.

Cake Ryzhik with sour cream

• Cooking time: 3 hours 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Ryzhik cake with sour cream is another classic recipe for such a bright and delicious dessert. For all his appetite, he also has simple recipe and cooking technology. Cakes are baked in a matter of minutes, and with proper kneading, the dough is airy and soft. Since the dessert is prepared quickly, you can spend some of the time on decorating, for example, making chocolate bees with honeycombs.

Ingredients:

• granulated sugar - 3/4 tbsp. and 1 tbsp. for cakes;
• egg - 2 pcs.;
• soda - 2 tsp;
• honey - 2 tablespoons;
• sour cream - 350 g;
• butter - 100 g;
• flour - 3 tbsp.

Cooking method:

1. Rub the butter with eggs, sugar and honey.
2. Cook the mixture over low heat for about 4 minutes. Then, stirring constantly, add soda, simmer a little more.
3. Stir the sifted flour directly into the warm mass, knead by hand into a soft elastic dough. Let it rest for 1 hour at room temperature.
4. Next, roll out the layer with a thickness of about 0.4 cm, cut out several round cakes from it with a lid or plate.
5. Bake with trimmings at 180 degrees until amber hue. This will take about 12 minutes.
6. Beat sour cream well with sugar.
7. Stack cakes on top of each other, lubricating them with cream.
8. Grind the cuts of cakes to the state of crumbs, sprinkle them with the finished dessert.

Cake Ryzhik with boiled condensed milk

• Cooking time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Ryzhik cake with boiled condensed milk differs from the classic one only in the composition of the cream. The dough does not undergo any special changes. For its mixing, the same products are used as in traditional recipe. Cream based on condensed milk is prepared much easier than sour cream or custard. You can make it while baking cakes. Some people like condensed cream not only because of the ease of preparation - it turns out to be thicker and sweeter.

Ingredients:

• flour - 3 tbsp.;
• sugar - 1 tbsp.;
• butter - 125 g and 300 g for cream;
• soda - 2 tsp;
• egg - 2 pcs.;
• boiled condensed milk- 1 bank;
• natural honey - 2 tbsp.

Cooking method:

1. Soften butter, mix with granulated sugar and eggs, add honey there, grind everything until smooth.
2. Place the resulting mixture on steam bath, simmer, stirring, for a couple of minutes, then let stand for a while.
3. After cooling in the already warm mass, gradually add flour, knead the dough, leave for half an hour.
4. Next, form 8 equal pieces, roll each layer on parchment, then place on a baking sheet and bake for 7-10 minutes at 200 degrees.
5. At this time, beat the condensed milk with butter until smooth.
6. Lubricate slightly cooled cakes with cream, stack them on top of each other.
7. Trim the edges so that they are even, and make crumbs from the leftovers and sprinkle the finished dessert with it.
8. Let the delicacy brew in the refrigerator for 2-3 hours.

During cooking, it is important that the cakes do not burn. To do this, place the baking sheet in the middle, and not completely at the bottom or at the top. On the bottom, you can pre-place a small frying pan with water. You can also make Ryzhik cake at home with the addition of baking powder. Over time, this component loses its properties, so you should not delay baking cakes for a long time.

Video: Ginger cake with custard