Ryzhik" Cake

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Ingredients

2 eggs

75 g sugar

100 g butter

2 tbsp honey

1/2 tsp vanilla

1 tsp baking soda

1/4 tsp salt

3 cups flour

For the frosting:

1 cup milk

100 g sugar

1 egg

3 tbsp flour

180 g butter

Whisk the eggs with the sugar, salt, and vanilla. Add the honey and diced butter. Place over low heat and heat, stirring constantly, until the sugar and butter melt. Add the baking soda, stirring for another minute. Remove from heat. Add the sifted flour in portions. Knead into a soft dough. Wrap in plastic wrap and refrigerate for 20-30 minutes. 

Cream: Whisk the milk, sugar, egg, and flour together. Bring to a simmer, stirring frequently, until thickened but not boiling. Remove from heat. Place the saucepan with the cream in a bowl of cold water. Cool completely. Then add the softened butter and beat well with a mixer. Refrigerate the cream.

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Divide the dough into 7 portions, roll out very thin layers, and bake until golden brown. Transfer to a wire rack to cool.

Stack the layers, trim them to make even layers, and chop the scraps. Spread the cream on top of each other, then spread it on the sides, and sprinkle the cake with crumbs. Let the finished cake sit at room temperature for 2-3 hours, then refrigerate overnight.

Enjoy!