Agree that the most delicious cake is the one that has been familiar to us since childhood. I propose to bake "Ryzhik" - the cake is delicious and simple, and which of the three recipes is the best, decide for yourself. I choose the one whose ingredients are in my refrigerator and resort to the help of a slow cooker when I need to cook it quickly.

Honey cake "Ryzhik" with sour cream

Kitchenware: 2 bowls, saucepan, rolling pin, baking sheet, oven, mixer, colander.

Ingredients

You can use margarine or spread instead of butter. Try to buy thick sour cream.

Step by step cooking

1. We put in a bowl 60-70 g of honey, 100 g of butter cut into pieces and 100 g of sugar.
2. We heat in a water bath until all components are completely dissolved. Add 7 g of soda.
   
   
3. In a small bowl, beat 2 eggs with a fork until smooth. Add the eggs to the sweet butter mixture and stir vigorously until the mixture thickens and increases in volume. Gradually introduce 390-400 g of sifted flour and knead the dough first with a spoon in a bowl, and then on the table. Not for long, only until it gathers in a lump. The dough is very soft, slightly sticky to the hands due to the honey included in the composition.
   
   
4. Wrap it in cling film and put it in the fridge for 1 hour.
   
   
5. We divide the frozen dough into 8 equal parts. Each of which is alternately rolled out on a piece of parchment paper into a round layer 2-3 mm thick. Cut off the edges of the cake, choosing a lid of a suitable size. and put it together with parchment and scraps on a baking sheet.
   
   
6. We place the baking sheet in the oven, heated to 200 ° for 5-6 minutes. During this time, the cake will acquire a golden color and bake.
7. Bake all 8 cakes in the same way.
   
   
8. If the sour cream is not thick enough, proceed as follows: line the colander with gauze folded in 4 layers; spread 1 liter of sour cream and install on a deep container into which whey will drain; put this design in the refrigerator for 6-8 hours.
   
   
9. We take out the thickened sour cream from the refrigerator, put it in a bowl and add 270 g of sugar. Beat with a mixer until the sugar is completely dissolved.
   
   
10. We collect the cake, smearing the cream on each cake, top and sides.
    
    
11. The scraps that we baked together with the cakes are crushed with our hands into crumbs and sprinkled on top and on the sides of the cake.
    
    
12. We stand the cake at room temperature for 2-3 hours, after which we send it to the refrigerator for 4-6 hours.
    
    

video recipe

Before you cook the Ryzhik cake, watch this video and the recipe will become clearer and easier.

How to serve and eat cake

You can cut the cake into small wedges both before serving and directly on the table with guests. The pieces are laid out with a special spatula or tongs on dessert plates and placed so that the sharp corner of the wedge is directed towards the guest.

It is from this side that you need to start eating it. Since our cake is soft and does not include hard layers, only a dessert spoon can be served from cutlery. A cup of tea, coffee or other drinks is placed to the right of the dessert plate. Eat it slowly, savoring every bite.

The classic recipe for the Ryzhik cake with custard

Calories: 255 kcal.
Time for preparing: 3-3.5 hours
Kitchenware: saucepan, 2 bowls, whisk, rolling pin, baking sheet, oven.

Ingredients

Step by step cooking

1. Mix in a saucepan 700 ml of milk and 80 g of sugar. Put on fire and, stirring occasionally, bring to a boil.
   
   
2. In a bowl, mix with a whisk into a homogeneous mass 3 eggs, 80 g of sugar, 35 g of starch. While whisking vigorously, pour the hot milk into the egg mixture.
   
   
3. When all the ingredients are evenly distributed, return the mass to the saucepan in which the milk was heated and put it on a small fire.
   
   
4. Stir continuously until the mixture thickens, then remove the saucepan from the heat. Add 100 g of butter, 30 ml of lemon juice and a tablespoon of lemon zest to the hot cream. Mix well and leave to cool at room temperature. Sometimes you need to stir the cream so that a film does not form on its surface.
   
   
5. We put in a saucepan 80 g of honey, 7 g of soda, put on fire. Whisking constantly, bring the mixture to a boil and cook for about 1 minute more, until it acquires a pleasant caramel color.
   
   
6. Add 100 g of melted butter, 100 g of sugar and mix thoroughly. We shift the sweet mass into a bowl, add 2 eggs and mix until smooth.
   
   
7. Pour 360 g of sifted flour and knead the dough.
   
   
8. Let the dough cool at room temperature and divide into 9 equal parts.
   
   
9. Roll out 1 piece on a piece of parchment paper. We apply a template with a diameter of 21 cm. The edges of the cake should protrude by 1-1.5 cm.
   
   
10. We pierce the cake with a fork, transfer it with a sheet of parchment to a baking sheet and put it on the middle level in an oven preheated to 180 °. Bake for 8-10 minutes.
    
    
11. We take out the cake that has become golden from the oven and, without letting it cool, cut it with a knife according to the pattern. Place the cuts in a bowl. We bake all the cakes in the same way.
12. When the cakes have cooled, proceed to the assembly of the cake. We put the first cake on a dish and grease it with 3 tablespoons of cream.
    
    
13. Cover with the next cake and press lightly on it. We continue to fold the cake according to this algorithm until the last cake. Grease the top of the cake with the rest of the cream. On the sides, with a knife or spatula, we distribute the cream that leaked out when pressed on the cakes.
    
    
14. We put the scraps in a tight plastic bag and grind with a rolling pin.
    
    
15. Sprinkle the cake with crumbs: we collect it with a spatula and apply it to the sides of the cake, then sprinkle on top.
    
    
16. We put the assembled cake in the refrigerator for 5-6 hours so that it is soaked.
    
    

video recipe

In this video, you can see how to make a Ryzhik cake at home and see how simple its recipe is.

• To shorten the wait for the cream to cool to the desired temperature, put it in a container of cold water.
• All the ingredients will mix better if they are at the same temperature, so take all the necessary ingredients out of the refrigerator in advance and give them time to warm up.
• Instead of lemon juice, you can use orange and the same zest. You can make candied fruits from orange peels and decorate the finished cake with them.

Cake "Ryzhik" in a slow cooker with boiled condensed milk

Calories: 299 kcal.
Time for preparing: 2.5 hours
Kitchenware: bowl, mixer, multicooker.

Ingredients

• The number of eggs in the recipe depends on their size.
• Large, selected ones will need 3 pieces, small ones need to take 4 pieces. It is better to use dark honey: honeydew, heather or buckwheat. The red shade of our cake depends on its color.
• Instead of walnuts, you can take any other nuts.

Step by step cooking

1. Break 3-4 eggs into a deep bowl and beat with a mixer. Gradually introduce 100 g of sugar. Beat until the sugar dissolves and the foam becomes fluffy and white.
   
   
2. We spread 150 g of honey in a bowl, pour 7 g of baking powder. Beat with a mixer until all ingredients are completely dissolved.
   
   
3. Add 260 g of flour and mix with a mixer at slow speeds. We get a thin airy dough with the consistency of thick sour cream.
   
   
4. Lubricate the multicooker bowl with 15 ml of vegetable oil, pour the dough into it.
   
   
5. Close the lid of the multicooker, select the "Baking" program, set the time to 1 hour.
   
   
6. Meanwhile, prepare the cream. We spread 500 g of sour cream and 325 g of boiled condensed milk in a deep bowl.
   
   
7. Mix with a mixer until smooth for 3 minutes at high speed.
8. Turning off the heating function, let the biscuit cool for 30 minutes without removing it from the multicooker.
9. After half an hour, the cake that has moved away from the walls is removed from the multicooker bowl and let it cool completely at room temperature.
   
   
10. Using a long sharp knife, cut the biscuit into 3 layers of equal thickness.
    
    
11. With a knife, scrape off a small amount of crumbs from the bottom cake, which will later be needed to decorate the cake.
12. Let's start assembling the cake. Generously lubricate the cakes with cream.
    
    
13. We also smear the lower surface of the middle and upper cakes with cream before laying on the lower cake so that the porous dough is easier to soak.
    
    
14. We apply cream on the top and sides of the cake and decorate with crumbs and halves of walnuts. We put the cake for impregnation in the refrigerator for 5-6 hours.
    
    

video recipe

See how to cook a delicious cake in a slow cooker.

We offer to cook a delicious Ryzhik cake at home according to a recipe with step-by-step photos. This cake is made from wonderful caramel cakes and delicious sour cream and butter cream with condensed milk. The Ryzhik cake turns out to be large and heavy, so it is suitable for a large company, although in a small family it will not stay in the refrigerator for a long time.

When preparing the Ryzhik cake, it is very important that you let the cake rest in the refrigerator for at least 12 hours before serving. Then it will become so tender that it can be "eaten with the lips". The recipe uses a glass of 250 ml.

Cream for cake Ryzhik

The most delicious cream for our Ginger is prepared very simply. You can find the recipe for its preparation at the link in the 10th step of the recipe.

How to decorate a Ryzhik cake

The simplest and at the same time beautiful and original decoration of the cake will be smearing it with cream and rolling it in crushed crumbs made from the remains of cakes. On top of Ginger, you can squeeze a few flowers from any cream, or simply decorate it with a sprig of mint.

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 parts.

From each part, roll out very thin cakes with a diameter of about 20 cm on parchment paper (you can roll them 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.

Leave the cake for 1-2 hours to stand at room temperature, and then rearrange in the refrigerator for 12 hours.

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

Bon appetit!

New Year holidays are just around the corner, it's time to add themed recipes to the site. The selection of everyone's favorite Ryzhik cake opens, a classic recipe with a photo step by step will be a detailed instruction that will help you prepare honey cakes and sour cream. This most delicate cake is prepared in almost the same way as a honey cake, the difference is only in the thickness of the cakes and a slight difference in proportions. If I make six cakes for a honey cake, then the more there are, and the thinner they are, the more tender the finished cake will be. The classic Ryzhik recipe is made with sour cream, which requires good fat sour cream.

The most successful and delicious honey cake Ryzhik is obtained if the dough for cakes is cooked in a water bath. Very intense honey taste, the cakes are tender, porous, perfectly absorb the cream.

Ingredients

To prepare a classic cake "Ryzhik" with sour cream you will need:

• butter - 50 g;
• sugar - 1 cup;
• soda - 1.5 tsp;
• eggs - 2 pcs;
• thick honey - 2 tbsp. l;
• wheat flour - 2.5 cups (in a glass 140 g) + for adding and rolling.

• thick homemade sour cream - 700 g;
• sugar - 200 g.

How to make a classic Ryzhik cake. Recipe

From the dishes you will need a deep bowl for beating eggs with sugar and two pans for a water bath. I choose the size of the pots so that one fits into the other, but does not hang out in it, but sits tightly on the rim (this is important, you will have to stir for a long time and intensively during the preparation of the dough). I break two eggs into a bowl, pour half a glass of sugar.

With a mixer, I begin to beat first at a low speed until the ingredients are combined.

When the mass thickens and brightens, I increase the speed almost to the maximum and continue to beat for about three minutes. You should get a fluffy, airy mass of cream or almost white color, like a biscuit.

Pour enough water into a large saucepan so that the water does not reach the bottom of the smaller saucepan. I put it on medium heat, and as soon as it boils, put the butter cut into pieces in a small saucepan. I melt.

I warm the oil well, it starts to foam. Pour the rest of the sugar, mix and leave to melt. It should be noted that the crystals will not completely disperse, but after five to seven minutes they will partially melt.

I add thick natural honey. If yours is runny, add three tablespoons for a more intense cake flavor. I mix honey with butter and sugar. As soon as it heats up and softens, the sugar grains will melt and the mixture will become homogeneous.

I pour the egg-sugar mass into the pan, stirring so that the eggs do not boil.

Stir very well until the mixture becomes homogeneous, with air bubbles.

I add soda. In the classic recipe for Ryzhik cake, soda is added not slaked, vinegar is not needed. It will be extinguished with honey (there is acid in it) and there will be no specific aftertaste.

After adding soda, the mass will become lush, will begin to increase in volume. The consistency will be like custard or condensed milk.

As it warms up, the color will change to yellowish-golden, and there will be more and more bubbles. The mass will become very airy and slightly viscous.

In total, I cook the base for the dough for 30-35 minutes until an intense honey color. I stir almost constantly, occasionally taking breaks for a couple of minutes. The base will begin to darken first near the walls of the pan and gradually the entire volume will turn reddish. If you leave the dough light, then when you add flour, it will even brighten and the cakes for the Ryzhik cake will not be golden, but light.

Without removing from the heat, pour a glass of sifted flour and immediately stir it vigorously into the honey base.

Thoroughly grind, stir until the mixture becomes homogeneous. I pour in the second glass and mix in the same way. The dough will thicken, but remain loose and sticky. Remove from heat, let cool slightly, about five minutes.

It is very important not to shift the flour, so then I add quite a bit. If the dough is made dense, it will quickly harden, it will be very difficult to roll out the cakes. I pour half a glass of flour on the board. I dump the dough on the flour and start kneading quickly. I needed exactly half a cup of flour, maybe you will need more. Pour the next portion only after the first is completely mixed into the dough. Focus on density. The dough should be soft, very plastic, like well-kneaded plasticine.

Immediately I give the workpiece the shape of a flat sausage, it is more convenient to cut pieces of the same size.

In order not to stick to the knife, I sprinkle with flour, and I also dip the knife in flour. I divide it into ten parts (you can make 8 or 12, depending on what diameter of the cake you want).

The oven is already preheated to 200 degrees, I warm it up in advance so that the workpieces do not wait. Dust the board well with flour. I knead one piece into a cake, roll it out with a rolling pin into a cake about 2 mm thick.

Advice.Roll out the dough on flour, it is very tender and can stick to the table or rolling pin. Then, with the finished cakes, sweep the flour with a brush.

I sprinkle the baking sheet with flour (necessarily, otherwise it will stick!), I transfer the cake and prick it with a fork over the entire surface. I put it in the oven at the middle level for literally three to four minutes. A maximum of five, just to darken a little, but not blush. While one is baking, I roll out two or three more and lay them out on the table on flour. The finished cake immediately, hot, cut to the desired size. The cooled cut will not work, it will harden and break. I use the bottom of a detachable baking dish with a diameter of 20 cm. I put it on the cake and circle it with a sharp knife. I take off the trimmings, they will go for decoration.

Advice.You can use a lid or a plate as a template, the main thing is to do everything quickly while the cake is soft.

I lay out the finished cakes on the table. When completely cooled, brush over with a brush on all sides and stack on a flat dish.

While the cakes are lying down (by the way, they can be baked in advance and kept in a tightly closed bag), I make sour cream for the Ryzhik cake. I buy sour cream in the market, I take thick homemade sour cream with a high percentage of fat content. From the store cream is not whipped, you need either a fixative or some other additives. I prefer to buy natural sour cream, which will definitely make a thick, tasty cream. I shift the sour cream into a tall container, add sugar.

I beat with a mixer at the lowest speed. Here you need to monitor the condition and consistency of the cream, so as not to interrupt (fatty sour cream can exfoliate into oil grains and whey). I do this: I work with a mixer for about a minute, then leave the cream at room temperature for 10-15 minutes to dissolve the sugar. And whisk again until fluffy. By consistency, it will be smooth, lush, thicker than sour cream. So that you can spread on cakes, and not pour.

I put the cake on a flat dish, smear the entire surface with cream. Each takes 3-4 tbsp. l. sour cream.

I lubricate the sides and the top cake with the rest of the cream, level it with a flat spatula. The cake turns out quite high, but then the cakes are soaked, and it will settle a little.

I grind the scraps from the cakes in a meat grinder or in a blender into various crumbs. It will come in handy for decorating the cake.

Sprinkle crumbs on the sides of the cake. I adapted to decorate with a culinary spatula or a flat knife. I pick up the crumbs, at a slight angle I lightly press it against the side of the cake smeared with cream. And I stretch up. Sticks very well, lays down evenly.

I also sprinkle the top with crumbs, I make the layer thicker. What crumbled, then I shake off with a brush.

Ready cake Ginger be sure to leave soaked. Five or six hours is enough. I guess with cooking so that it stands in the refrigerator overnight or from lunch to evening.

The photo shows how successful the Ryzhik cake turned out, the classic recipe is perfect in every way. Thin honey cakes soaked in velvety sour cream - the perfect combination of flavors and a presentable appearance. Happy tea! Your Plushkin.

For those who like to look at everything in detail, the video version of the recipe

Cake "Ryzhik" is one of the few desserts that are easy and pleasant to prepare. The dough recipe does not have a lot of options, but the cake cream can be prepared in many ways.

The classic Ryzhik recipe can be found in almost any cookbook of our mothers and grandmothers.

Dough:

• 500 g wheat flour;
• 3 art. l. honey;
• 200 g of sugar;
• 2 eggs;
• 100 g of oil;
• 2 tsp soda.

Cream:

• 1 st. kefir;
• 450 ml sour cream;
• 1 st. Sahara;
• vanilla sachet.

The preparation of dough and cakes is as follows:

1. Whisk the eggs until foamy. As soon as the foam begins to appear, gradually add half the cooked sugar. After a few minutes of beating, the sugar will dissolve.
2. Melt the butter and the rest of the sweet sand in a saucepan. You need to heat the food over low heat, stirring constantly so that the sugar dissolves in the oil. Then we introduce honey and, stirring, continue to warm the composition. When it starts to boil, quickly add soda and stir for another minute, but no more.
3. You can remove from heat immediately, as soon as the mass begins to foam after adding soda. But if the mixture is fried a little, it will acquire a pleasant caramel flavor. We leave the finished composition to cool for a third of an hour.
4. Mix the flour with the sweet egg blank, then combine with the cooled mass and knead the soft dough.
5. We divide it into 8 identical parts and form balls, from which we roll out round cakes.
6. We bake them at 200ºС for 4-6 minutes. Readiness is determined by the caramel shade.

It remains to prepare the cream by simply whisking all the ingredients with a whisk or mixer. Then we collect the cake, laying the cakes on top of each other and smearing them with cream.

Before serving, the dessert can be garnished with crumbled dough scraps or walnut kernels.

On a note. In order for the cake to soak well, it is recommended to leave it in the refrigerator for the night. From above it can even be pressed down with a lid

With custard

"Ryzhik" with custard is incredibly tender and fragrant. For this recipe, cakes can be prepared according to the classics, as described in the previous recipe. But the cream is worth talking about separately.

It will need the following products:

• 2 eggs;
• 1 st. Sahara;
• 3 art. l. flour;
• a pinch of vanillin;
• 750 - 850 ml of milk;
• 100 g soft butter.

It is recommended to prepare the cream immediately so that it has time to cool to room temperature by the time of use:

1. Thoroughly beat the egg-sugar mixture.
2. Pour half the milk into the sweet billet, sift the flour and add vanillin. Mix everything well so that there are no flour lumps, and add the rest of the milk.
3. We put the cream on a slow fire and cook, stirring with a spatula, until the consistency begins to thicken.
4. As soon as the cream becomes thicker, turn off the heat and leave the composition for 15 - 20 minutes.
5. Then we introduce the oil, beat with a mixer until smooth and leave to cool further.

With sour cream

"Ryzhik" with sour cream, prepared according to the recipe below, is very sweet.

Delicate, sweet sour cream is quite easy to prepare. At the same time, it is very tasty and soaks the cakes well, for which novice housewives love it very much.

The list of products for its preparation is extremely simple:

• sour cream with a fat content of at least 20% - 400 ml;
• condensed milk with sugar - 150 - 200 ml (based on personal preferences);
• soft butter - 100 g.

The preparation of the cream consists in mixing these products until smooth. The oil should be soft during use. To do this, you need to get it out of the refrigerator at least an hour before preparing the cream.

In the future, the oil will help the dessert harden and keep its shape.

On a note. Instead of condensed milk, you can use sugar or powdered sugar. The powder will make the cream thicker and more delicate in taste, while the sugar grains can remain with insufficiently long whipping and crunch in the finished cream.

Honey cake "Ryzhik" with semolina cream

For the preparation of cakes, you can use the following products:

• 2 eggs;
• a glass of sugar;
• 125 g margarine;
• 2 tbsp. l. flower honey;
• 1 tsp slaked soda;
• 2 ½ st. sifted flour.

We suggest preparing the cream as follows:

• 2 tbsp. milk;
• 3 art. l. decoys;
• 300 g of butter (in cream it is better not to replace it with margarine);
• 1 st. Sahara.

Cooking cakes:

1. First, beat the sweet egg blank. After, add honey with butter, beat a little and put the composition in a water bath. Cook, stirring, for a quarter of an hour and then remove from the stove.
2. We introduce soda into the resulting mass, mix, sift the flour and knead the dough.
3. We close the saucepan with it with a lid, wrap it with warm towels or a blanket and leave it for a couple of hours.
4. When the dough is infused, prepare 7 - 8 cakes, as usual, cutting out the shape of a lid or dish.

The following steps are required for the cream:

1. Cook semolina in milk and let it cool down a bit.
2. While the porridge is cooling, beat the butter with sugar until an airy light mass is obtained.
3. We combine both blanks and beat until a homogeneous cream is obtained.

It remains to collect the “Ryzhik” honey cake from ready-made cakes and cream, let it brew for at least a couple of hours in the refrigerator and then serve it to the table.

Cooking option with condensed milk

Prepare in advance:

• 500 g flour;
• 200 g of sugar;
• 2 eggs;
• 100 g of honey;
• 300 g of oil;
• 2 tsp soda;
• 400 g of condensed milk with sugar.

We prepare the cake "Ryzhik" with condensed milk according to the following algorithm:

1. Beat the egg-sugar billet with a mixer or whisk.
2. Combine a third of the oil with honey and heat in a water bath / slow fire. Stir to melt the ingredients.
3. Pour soda, sift flour and knead the dough.
4. Introduce the egg blank, stirring constantly.
5. Knead the dough by hand, roll it into a sausage and cut into rings of the same thickness. Roll out cakes from them and bake in the oven. Cut out identical round blanks from warm cakes.
6. Beat condensed milk and butter until a homogeneous cream is obtained.
7. Lubricate the cakes with the resulting composition. Grind the trimmings into crumbs and sprinkle them with the finished dessert.

With nuts and fruits

The secret of the extraordinarily delicious "Ryzhik" with nuts and fruits lies in its layer. Cakes are again prepared according to the classic recipe. They will need 6 pieces.

• 500 g sour cream or high fat cream;
• a glass of sugar;
• lemon;
• 2 ripe kiwi fruits;
• a couple of sweet tangerines;
• 120 - 150 g of walnut kernels.

Cooking our unusual "Ryzhik":

1. The cream is prepared in just a few minutes, you just need to whip sour cream or cream with sugar. Remove the zest from the lemon with a grater to introduce it into the cream. Mix everything well. For a brighter flavor, you can squeeze a tablespoon of juice from the pulp and also add to the resulting composition.
2. Crush the nuts in a mortar or roll with a rolling pin to make small pieces.
3. Peel tangerines from peel and white pulp. Cut the slices lengthwise into 2-3 pieces. Peel the kiwi, cut lengthwise into halves, and then into slices.

The cake is assembled as follows:

1. The first layer of cream is sprinkled with nuts.
2. The second layer is complemented by kiwi.
3. The third layer again comes with nuts.
4. The fourth creamy layer is complemented by tangerines.
5. The fifth layer is cream and nuts.
6. The sixth cake is smeared with cream and sprinkled with chopped crumbs from the cake.

Before serving, you can decorate the cake with the rest of the fruit.

Milk cream pastry

For milk cream, you will need the following list of products:

• 2 tbsp. Sahara;
• 300 g of oil;
• 3 art. milk;
• 2 tbsp. l. flour.

The process is no more complicated than those already described above:

1. First of all, we put a couple of glasses of milk to warm up. Mix the remaining milk with flour so that flour lumps do not form. Milk does not need to be brought to a boil, it is enough just to heat it well.
2. Then put the flour mass in warm milk and stir well. We let the workpiece stand for a while, 5 to 10 minutes is enough.
3. After, put the soft butter in the cream and beat thoroughly.

The cream should be allowed to brew for another quarter of an hour, and then used for its intended purpose. Thanks to the oil, the cake will harden well in the refrigerator, but at the same time, the dessert will retain its tenderness.

Cooking your favorite since childhood "Ryzhik" is as easy as shelling pears. It does not require much time to prepare, but it always turns out tasty and tender. Surprise your family with delicious baked goods!