What is a cake? This is, first of all, a holiday, a good mood, a warm evening at the family table. Cake is the king of any celebration. And why are celebrations necessary? Isn't it nice to sit with a cup of tea on a weekday and taste a piece of delicious dessert? And it is not necessary to prepare something grandiose to arrange a small holiday for the soul. After all, there are many cake recipes that are very easy to prepare and do not take up too much precious time. The well-known “Ryzhik” cake can easily be included in this category. It is prepared in a matter of minutes, but the result is simply amazing.
Despite the simple recipe, the Ryzhik cake is worthy of the highest praise. Loose cakes, which necessarily include honey, soaked in delicate sour cream - this is what forms the basis of the traditional “Ryzhik”. Although the recipe for the cream can be slightly changed at your discretion (add condensed milk or fruit puree to the sour cream, for example), the basis for it will always be sour cream. Some women use custard made from condensed milk and soft butter, however, as practice shows, such a mass does not allow such cakes to soak sufficiently.
Ryzhik cake - food preparation
So, the main “highlight” of the cake is, of course, the cream made from sour cream. Therefore, it simply must be fresh, thick, fatty (at least 35% fat) and non-acidic. When purchasing this dairy product, first make sure of its quality. Otherwise, you risk thoroughly ruining the taste of the future “Ryzhik”.
In addition to sour cream, we will definitely need honey, good sifted flour, chicken eggs, sugar and butter. Many people decorate the cake with crushed nuts, and spread fruit jam or preserves between the layers, so take care of purchasing these ingredients.
Ryzhik cake - the best recipes
Recipe 1: Classic Ryzhik Cake
“Ryzhik” is one of the favorite desserts of children and adults. The classic recipe for this cake is passed down from generation to generation. But each housewife, adding something new to it, tries to leave her own stamp of individuality and create her own culinary masterpiece. However, the “highlight” of the cake remains the same – thin honey cakes soaked in lush cream.
Ingredients:
- two glasses of sugar (fine)
- 3-4 tbsp. spoons of honey
- two eggs
- one teaspoon butter
- a spoonful of soda (without a slide)
- four stacks. flour
- 500 ml fat sour cream
Cooking method:
1. Using a mixer, beat the sour cream with sugar (preferably with powder or sand) until stiff foam. Refrigerate for 30-60 minutes.
2. Prepare the cakes. Grind eggs with sugar (1 cup), butter, honey and soda. Mix the ingredients and place the mixture in a water bath, simmer for 15-20 minutes, stirring occasionally. Attention! For this purpose, you need to take a deep bowl, since the mixture increases several times during the heating process. Remove the mixture from the heat, cool slightly and add about 4 cups of flour in portions (the dough should not be liquid). Next, divide the dough into 10 parts, roll them into balls and roll them in flour. After this, carefully roll out the parts into round thin layers. Bake them in the oven (at 200 degrees) until cooked. Then we trim the edges, but do not throw away the trimmings - they will be useful to us.
3. Take the sour cream out of the refrigerator and coat the cakes with it, stacking them on top of each other. Don’t forget to retouch the folded cake from the sides so that there are no gaps. At the end, sprinkle our cake with crushed cake scraps. Refrigerate the dessert for twelve hours. As you can see, everything is simple! Eat for your health!
Recipe 2: Rizhik cake with nuts and fruits
This “Ryzhik” is based on whipped cream, fruits, walnuts and, of course, honey. The dough starts easily and quickly, rolls out very well, and the cakes are baked in a matter of minutes. So cook and try.
Ingredients:
- two eggs
- a glass of fine sugar
- three tbsp. lie honey
- tea spoon. soda
— 120 gr. butter
- 2.5-3 cups flour
For cream:
— 500 gr. rich and thick sour cream (or heavy cream)
- 1 stack. Sahara
- one lemon
- two kiwis
- two tangerines
— 120 gr. shelled walnuts
Cooking method:
1. First of all, make the cream. Whip sour cream or cream, after five minutes we begin to add sugar and beat again until it dissolves. The cream should be very thick. Add lemon zest and 1 table. a spoonful of its juice. Process a little more with a mixer.
2. Make the dough. Beat the eggs, then also add sugar in small portions, add honey and butter. Beat again until the crystals dissolve. Place the saucepan in a water bath, pour the mixture into it and heat without bringing to a boil. Then add soda, remove the pan from the heat and whisk the mixture while it is hot. Let it cool slightly and add flour little by little, kneading into a soft dough. Divide the dough into six parts, cover five of them with a lid to keep them warm. Roll out the fifth part into a round layer and cut it around the circumference of the plate. Bake it for a few minutes until done. At this time, we roll out the second layer, with which we proceed in the same way, then the third, fourth, etc.
3. After all the cakes are baked, put the trimmings in the oven and bake them too. We will need them for the baby. Let the cakes cool and begin to layer the cake:
- first layer: coat the cake with sour cream and sprinkle with crushed nuts;
- second layer: coat the cake with cream and add 1 kiwi evenly cut into circles;
- third layer: coat the cake and sprinkle with nuts;
- fourth layer: grease the cake with cream and cover it with crushed tangerine;
- fifth layer: cake layer, greased with cream, sprinkle with nuts;
Grease the sixth cake with one sour cream. We process the sides again. Sprinkle crushed crumbs on top of the cake. We put it in the refrigerator. Before serving, decorate the cake with the remaining fruit.
Recipe 3: Ryzhik cake with milk cream
The secret of this cake lies in the cream. We will make it not from sour cream, but from milk, condensed milk and eggs. Try it, very tasty!
Ingredients:
- butter 100 gr.
- three eggs
- 200 gr. fine sugar
- a pinch of salt
- a pinch of soda
- four glasses of flour
- any nuts (optional)
For cream:
— 600 gr. full fat milk
- 3 spoons of flour
- six eggs
- can of condensed milk (according to GOST)
- blueberry puree
Cooking method:
1. Make the dough. Soften the butter with a fork and add honey. Place the mixture in a water bath and bring the oil to a liquid state. Then, without removing from the bath, add eggs well beaten with sugar to the mixture (you need to beat thoroughly, otherwise the whites will curdle), salt, soda slaked with vinegar or lemon juice. Mix everything well. Remove from heat, cool and begin adding flour in portions. Knead the dough, elastic and soft.
2. Cakes. Divide the dough into eight parts, preheat the oven and bake the rolled out pieces of dough (round shape). Bake the cakes for 5-7 minutes. Next, we align them along the edge using a round plate. We don’t throw away the trimmings.
3. Prepare the cream. We boil the milk. Beat eggs with flour until smooth and thick. When the milk boils, pour in the egg-flour mixture in a thin stream, stirring constantly. Boil for a couple more minutes and remove from heat. After 20 minutes, mix the resulting cream with condensed milk. The custard for “Ryzhik” is ready.
4. Assemble the cake while the cream and layers are still warm. To do this, stack the cakes on top of each other, greasing each top and sides with milk cream. We also coat the top of each cake with blueberry puree (except for the top one). After the cake is folded, we treat it with cream again. Sprinkle with nuts and crushed crumbs left over from the crust. Let's leave "Ryzhik" in a warm place for a couple of hours. And then put it in the refrigerator for at least 6 hours. Dessert is ready. Enjoy your tea!
— To prevent the cakes from burning in the oven, do not place the baking sheet on the very top, place it in the middle, and place a frying pan filled with water under the bottom. This little trick will prevent the dough from burning;
— Baking powder for dough will give the best result if you first mix it and sift it with flour. By the way, do not forget that after a couple of hours it loses its properties, so if you added it to the dough, then bake the cakes as quickly as possible;
— The best way to turn baked dough into cake crumbs is to put it in a plastic bag, release the air, tie it tightly and roll it out with a rolling pin;
— All ingredients for any cake should be at approximately the same temperature, preferably room temperature. Therefore, take them out of the refrigerator in advance and let the food warm up;
And the last piece of advice: do not rush to put the Ryzhik cake in the refrigerator immediately after cooking. Let it stay warm first so that it soaks in better, and after a couple of hours put it in the refrigerator for at least 12 hours. Bon appetit!
Agree that the most delicious cake is the one we have known since childhood. I suggest baking “Ryzhik” - the cake is delicious and simple, and decide for yourself which of the three recipes is the best. I choose the one whose ingredients I have in my refrigerator and resort to using the slow cooker when I need to cook it quickly.
Honey cake “Ryzhik” with sour cream
Kitchenware: 2 bowls, a saucepan, a rolling pin, a baking sheet, an oven, a mixer, a colander.
Ingredients
Instead of butter, you can use margarine or spread. Try to buy thick sour cream.
Step-by-step preparation
- Place 60-70 g of honey, 100 g of butter cut into pieces and 100 g of sugar into a bowl.
- Heat in a water bath until all components are completely dissolved. Add 7 g of soda.
- In a small container, 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 add 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 comes together. The dough turns out very soft, slightly sticky to your hands due to the honey included in the composition.
- Wrap it in cling film and put it in the refrigerator for 1 hour.
- Divide the frozen dough into 8 equal parts. We roll each of them one by one on a piece of parchment paper into a round layer 2-3 mm thick. Trim the edges of the cake, choosing a lid of the appropriate size. and place it along with parchment and trimmings on a baking sheet.
- Place the baking sheet in the oven preheated to 200° for 5-6 minutes. During this time, the cake will acquire a golden color and bake.
- Bake all 8 cakes in the same way.
- If the sour cream is not thick enough, proceed as follows: line a colander with gauze folded in 4 layers; spread 1 liter of sour cream and place it on a deep container into which the whey will drain; Place this structure in the refrigerator for 6-8 hours.
- Take the thickened sour cream out of the refrigerator, transfer it to a bowl and add 270 g of sugar. Beat with a mixer until the sugar is completely dissolved.
- Assemble the cake, brushing cream over each layer, top and sides.
- We crush the scraps that we baked along with the cakes into crumbs by hand and sprinkle them on top and on the sides of the cake.
- We keep the cake at room temperature for 2-3 hours, after which we put it in the refrigerator for 4-6 hours.
Video recipe
Before preparing the Ryzhik cake, watch this video and the recipe will become clearer and simpler.
How to serve and eat a cake
You can cut the cake into small wedges both before serving and directly on the table in front of 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 used as cutlery. A cup of tea, coffee or other drinks is placed to the right of the dessert plate. They eat it slowly, savoring every bite.
Classic recipe for Ryzhik cake with custard
Calories: 255 kcal.
Cooking time: 3-3.5 hours
Kitchenware: saucepan, 2 bowls, whisk, rolling pin, baking sheet, oven.
Ingredients
Step-by-step preparation
- Mix 700 ml of milk and 80 g of sugar in a saucepan. Place on the fire and, stirring occasionally, bring to a boil.
- In a bowl, whisk 3 eggs, 80 g of sugar, 35 g of starch into a homogeneous mass. Stirring vigorously with a whisk, pour hot milk into the egg mixture.
- When all the ingredients are evenly distributed, return the mixture to the saucepan in which the milk was heated and put it on low heat.
- Stir continuously until the mixture thickens, then remove the pan from the heat. Add 100 g of butter, 30 ml of lemon juice and a tablespoon of lemon zest to the hot cream. Mix the mixture 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.
- Put 80 g of honey and 7 g of soda in a saucepan and put on fire. Stirring constantly, bring the mixture to a boil and cook for about 1 minute until it acquires a pleasant caramel color.
- Add 100 g of melted butter, 100 g of sugar and mix thoroughly. Transfer the sweet mass into a bowl, add 2 eggs and mix until smooth.
- Pour in 360 g of sifted flour and knead the dough.
- Let the dough cool at room temperature and divide into 9 equal parts.
- Roll out 1 part 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.
- We pierce the cake with a fork, transfer it with a sheet of parchment to a baking sheet and place it on a medium level in an oven preheated to 180°. Bake for 8-10 minutes.
- Once the cake has become golden, remove it from the oven and, without allowing it to cool, cut it using a knife according to the template. Place the trimmings in a bowl. We bake all the cakes in the same way.
- Once the cakes have cooled, we begin assembling the cake. Place the first cake on a plate and grease it with 3 tablespoons of cream.
- Cover with the next cake layer and press lightly on it. We continue to fold the cake according to this algorithm until the last layer. Grease the top of the cake with the remaining cream. On the sides, using a knife or spatula, distribute the cream that flowed out when pressing on the cakes.
- We put the trimmings in a thick plastic bag and chop them with a rolling pin.
- Sprinkle the cake with crumbs: scoop them up with a spatula and apply them to the sides of the cake, then sprinkle the top.
- Place the assembled cake in the refrigerator for 5-6 hours to soak it.
Video recipe
In this video you can see how to make the Ryzhik cake at home and see how simple its recipe is.
- To shorten the wait for the cream to cool to the desired temperature, place it in a container of cold water.
- All ingredients will mix better if they are at the same temperature, so remove all ingredients from the refrigerator ahead of time and give them time to warm up.
- Instead of lemon juice, you can use orange juice 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.
Cooking time: 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 you need to take 4 pieces. It is better to use dark honey: honeydew, heather or buckwheat. The red tint of our cake depends on its color.
- Instead of walnuts, you can take any other nuts.
Step-by-step preparation
- 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.
- Place 150 g of honey in a bowl and add 7 g of baking powder. Beat with a mixer until all ingredients are completely dissolved.
- Add 260 g of flour and mix with a mixer at low speed. We get a liquid, airy dough with the consistency of thick sour cream.
- Grease the multicooker bowl with 15 ml of vegetable oil and pour the dough into it.
- Close the multicooker lid, select the “Baking” program, and set the time to 1 hour.
- Meanwhile, prepare the cream. Place 500 g of sour cream and 325 g of boiled condensed milk into a deep bowl.
- Mix with a mixer until smooth for 3 minutes at high speed.
- Turning off the heating function, let the biscuit cool for 30 minutes without removing it from the multicooker.
- After half an hour, remove the cake that has come away from the walls from the multicooker bowl and let it cool completely at room temperature.
- Using a long sharp knife, cut the sponge cake into 3 layers of equal thickness.
- Using a knife, scrape a small amount of crumbs from the bottom layer, which will later be needed to decorate the cake.
- Let's start assembling the cake. Generously coat the cakes with cream.
- We also coat the lower surface of the middle and top cakes with cream before placing them on the bottom cake, so that the porous dough is easier to soak in.
- Apply cream to the top and sides of the cake and decorate with crumbs and walnut halves. Place the cake in the refrigerator to soak for 5-6 hours.
Video recipe
See how to make a delicious cake in a slow cooker.
The saffron milk cake has excellent taste, but at the same time you can easily prepare it yourself. The only difficulty is to knead the dough correctly - thanks to this you will be able to get enough. The cream for this dish can be prepared using condensed milk or sour cream. Custard pie is also very popular. You can choose any option - it all depends on your taste preferences.
Step-by-step recipes for making camelina cake with photos
Thanks to the honey layers, this cake has an attractive red color - which is how it got its name. There are many interesting options for preparing this dish.
Classic recipe with sour cream
You will need the following components:
- 90 g butter;
- 3 eggs;
- 1.5 large spoons of honey;
- one and a half glasses of sugar;
- 3 small spoons of baking soda;
- 4.5 cups flour.
For the cream you need to take:
- 0.5 kg of sour cream - be sure to use a chilled homemade product;
- 0.5 liters of chilled milk;
- 1.5 cups sugar;
- vanillin.
Cooking steps:
- To prepare the dough, you need to put sugar in a container, add honey and chopped butter. Heat until ingredients are completely dissolved. It is worth stirring the mixture periodically.
- In a separate bowl, beat eggs with soda. Pour the egg mass into the pan with the butter-sugar mixture and cook, stirring the mixture regularly.
- Remove the pan from the stove and gradually add flour, after sifting it. The dough is quite hot at first and has a liquid consistency, so it needs to be stirred with a spoon.
- When it cools down a little, you can proceed to kneading with your hands. It should be soft, not very steep.
- Divide into several parts, make balls, sprinkle with flour and cover with a towel.
- Roll out each fragment into a thin layer. To prevent the mixture from sticking to the work surface, it is recommended to flour the table.
- Bake the cakes in a heated oven. This must be done at a temperature of 200 degrees. This will take literally 4-5 minutes.
- To make the cream, you need to combine cold sour cream with milk. Beat the resulting mixture with a mixer. The speed should be slow at first, but can be gradually increased. The process should be continued until the mass becomes homogeneous and fluffy.
- Add sugar, a little vanillin, then lightly beat the mixture.
- An hour and a half before eating, the cakes should be coated with cream. Form a cake by placing them on top of each other. It is not recommended to treat this cake with cream the day before, as it gets soaked very quickly.
How to cook with condensed milk
In addition to sour cream based cream, condensed milk is used for the camelina cake. So, for this recipe you will need the following products:
- 3 cups flour;
- half a stick of butter;
- 2 large spoons of honey;
- 2 eggs;
- a glass of sugar;
- 2 small spoons of soda;
- 300 g butter;
- a jar of boiled condensed milk.
Cooking steps:
- To make the dough, you need to soften the butter, add eggs, after beating them with sugar, and honey. If you are using candied honey, you may want to warm it slightly to give it a more fluid texture.
- Mix all ingredients and place in a steam bath for 10 minutes. The mixture must be stirred.
- Then remove from the stove, put in the baking soda, quench it with vinegar, and put it back into the water bath for just a couple of minutes. It is necessary for the volume of the mass to increase.
- After a few minutes, remove the mixture and leave to cool slightly. Pour flour into a warm but not hot mixture. The dough should not be too steep. Cover it with a towel and then leave for thirty minutes.
- Divide the dough into eight equal parts. Roll out each fragment into a layer and cut a circle out of it using a medium-sized plate.
- Cakes should be baked on parchment. This must be done at a temperature of 200 degrees. Duration – 5-10 minutes. They should take on a golden brown hue. The scraps can also be baked and used to decorate the cake.
- To make the cream, beat the butter and condensed milk. The result should be a homogeneous mass.
- Treat the prepared cake layers with cream and place them to form a cake. Then use scissors or a knife to trim the edges and grease the sides.
- Grind the trimmings using a grater and sprinkle over the cake. It is recommended to do this with a knife.
- The cake should be refrigerated for several hours. To make it less cloying, you can coat individual layers with redcurrant jelly.
Honey saffron milk cake with custard
To make a delicious saffron milk cake, you should take the following products:
- 100 g butter;
- 2 eggs;
- a glass of sugar;
- 2 large spoons of honey;
- 2 small spoons of soda;
- 2 small spoons of citric acid;
- 3 cups flour;
- a little bit of water.
To make a delicious custard, you will need:
- 2 glasses of milk;
- 1 large spoon of cocoa;
- 3 large spoons of flour;
- a glass of sugar;
- 50 g butter;
- vanillin.
Cooking sequence:
- To make the cream, pour the milk into the pan, add sugar, add flour, cocoa and vanillin. Cook over low heat until thickened. You should definitely stir it.
- Remove from heat and cool the cream slightly. Add butter, mix and place in a cool place.
- To get the dough, take eggs, add sugar, add honey, and butter. Add soda, after extinguishing it with water and citric acid.
- Bring the resulting mixture to a caramel color in a steam bath. Be sure to stir. This will take approximately 20 minutes.
- Remove from heat and add flour little by little. Knead the dough and prepare the cakes; the thickness should not exceed 2 mm.
- Place them on paper and put them in the oven. Temperature – 180 degrees. Trim the warm cakes using a template - for this purpose you can use an ordinary plate.
- Coat the prepared cakes with cream.
- Use the scraps for crumbs that need to be used to decorate the cake on all sides. Place the dish in the refrigerator - it should be soaked.
How to bake cakes in a slow cooker
Cakes can be prepared not only in the traditional way using the oven. For this purpose, it is quite possible to use a multicooker. The following recipe works great:
- 5 eggs;
- a glass of sugar;
- 1 small spoon of soda;
- 6 large spoons of honey;
- 2 cups of flour.
To make the cream you will need:
- 1.75 glasses of milk;
- 1 cup of sugar;
- 2 eggs;
- 2 large spoons of flour;
- 1 large spoon of butter;
- vanillin.
Step-by-step preparation:
- To prepare the dough, the honey-soda mixture must be put on fire. Cook, stirring, until the volume increases. In addition, the mixture should become a rich golden color.
- Beat the eggs with the addition of sugar to obtain a volumetric mass - traces of a spoon should be visible in it. Add to soda-honey mixture.
- Add flour little by little, stirring with a spoon. In this case, you need to move the spoon up and down. It is important to ensure that the mass does not fall off.
- Treat the multicooker container with oil, carefully pour the dough into it and cook in baking mode for an hour. Leave the cake on warm mode for 10 minutes.
- Remove and leave the cake for several hours, placing it on a wooden surface.
- Cut lengthwise to create several layers.
- For the cream you need to combine flour with eggs. In a separate bowl, heat the milk, dissolving the sugar in it.
- Add the boiling mass to the egg-flour mixture, stirring thoroughly. Place the resulting mixture on low heat. It is important to stir it constantly. The cream should thicken, but it is not recommended to bring it to a boil.
- Remove the cream from the stove, add vanillin and add butter.
- Spread the cooled cakes with cream and decorate with chopped chocolate. After a few hours, the cake will be soaked and ready to eat.
Homemade saffron milk cake recipe in a frying pan
To make cakes in a frying pan, you should take the following products:
- 1 egg;
- half a glass of sugar;
- 25 g butter;
- 1 large spoon of honey;
- 1 large spoon of cocoa;
- 0.5 small spoon of soda;
- 1.25 cups flour.
Make the dough according to the recipe and roll out thinly. Bake in a frying pan like pancakes. You need to heat it with a small amount of butter. The cakes need to be baked fairly quickly – about 7 minutes. It is important to ensure that they do not burn.
After this, you can grease the finished and cooled cakes with cream - a composition based on sour cream or custard is suitable. Condensed milk cream is also an excellent option.
Recipe with carrots
To make a healthy carrot cake, you need to take 1.5 cups of flour. You will also need chopped carrots, mayonnaise and sugar - 1 cup each. In addition, you need to prepare 3 eggs, a large spoon of vinegar and a small spoon of soda.
First, you need to beat the eggs, add sugar, add slaked soda, carrots, flour and mayonnaise and mix. Bake in the mold immediately or as skin. To determine readiness, you can use a toothpick.
Soak the cooled cakes with any syrup. Then they need to be treated with cream - for example, sour cream or butter.
How to beautifully decorate a cake at home
To get a more beautiful and festive cake, you can use cream decorations. Roses, leaves, borders are perfect. To do this, you need to prepare a fairly thick cream - butter or meringue is ideal.
Beat 100 g of butter with a mixer. Then add 5 large spoons of condensed milk and beat again. The result will be a bulk mass of homogeneous consistency. Then apply decor using a pastry syringe.
Would you ever like to return to your 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 delicacies that grandma used to prepare for us. What is this? And why for 3 days?
We will prepare a honey cake “Ryzhik”. Is it truly a wonderful, simply golden name? But that’s not all that’s unusual about this cake. The recipe has a little secret. And this is exactly what promises to make our cake simply fabulously delicious, smelling of summer and the warmth of grandma’s hands.
The highlight of the recipe: The dough should stand warm for 3 days! After this period of time, after letting the dough sit, bake the cakes.
If the baking sheet is long and the cakes are rectangular and elongated, they can be cut in half. Then the cake will turn out tall. It is desirable that it contains at least 4 cake layers. Does not work? Then you can knead twice as much dough.
I’ll immediately mention all the products that we will need for the Ryzhik cake:
Ingredients for the dough:
- Flour – 2 glasses 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 g.)
How to make Ryzhik cake (step-by-step recipe with photos)
Let's divide the process into 3 stages.
I. Let's do the dough first. Don't forget that we prepare it 3 days before baking.
Break the eggs (3 pieces) and mix them a little so that the yolks mix with the whites.
At this stage we do not need a mixer, a regular whisk is enough.
Add sugar (0.5 cups). 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. 1-2 minutes are enough for the mass to thicken.
***If you don’t have liquid honey, it doesn’t matter. It can be heated in a water bath. Then it will become the required consistency.
Combine soda (0.5 tablespoon) with flour (2 cups) before pouring into the egg mixture and stir.
The more evenly you stir the baking soda into the flour, the better the dough will be.
Add flour to the mixture. It's best to use a spoon to mix the flour and mixture together first.
When everything is saturated with each other, stir with a mixer for several minutes until a homogeneous mass is obtained. I make do with a regular wooden spatula, but if you use a mixer, use dough attachments rather than the usual whisks for liquids.
The dough is almost ready. It remains for him to stand for 3 (!) days in a warm place so that the 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 the kitchen cabinet so that the bowl is out of the way.
Important:
- Cover the bowl with the dough with a lid, towel or film.
- Place in a warm place.
- Mix 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. Optimally – 3 days. Acceptable - 4.
I'll show you what the dough looks like during proofing. Air bubbles appear on the surface:
When stirring, you can see how porous and airy the dough is inside.
In 3 days. Next stage.
II. We bake the “Ryzhik” cake.
In 3 days the dough thickened and 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 using a spatula, spoon or large knife with a wide blade, spread it over the paper like butter on bread. Try to do this evenly. The approximate height of the cake should be from 2 to 5 mm.
I use a wooden spatula to scoop out three portions like in the photo:
I spread it evenly with a silicone spatula so that there are no “holes” in the cake:
It turns out to be such a cake. If you couldn’t make it a perfectly even thickness, don’t worry, it won’t be noticeable in the finished cake.
3. Place a baking sheet with dough in an oven preheated to 200 degrees. Reduce to 130 degrees and bake for 5 minutes.
(Subsequent cakes may need less time, about 2 minutes, to bake because the oven will be well heated).
We take out the cake, let it cool a little, a couple of minutes is enough.
The cakes turned out airy and fragrant.
Turn the cake over to make it easier to remove the paper.
I bake on a Teflon mat, so I don’t lubricate the surface with anything. If you bake on paper you're not sure about, grease it with a piece of butter.
***If the cakes rise unevenly, it doesn’t matter. When the cake comes together, it will not be noticeable.
I got rectangular cakes with a length of 32 cm, along the short edge - 22 cm. You can set the dimensions individually when spreading the dough, you can give it a round, oval shape - whatever you want!
Next stage.
III. Prepare the cream for the Ryzhik cake and grease the cakes with it.
Preparation:
Using a mixer, we begin to beat sour cream (800 g). At the same time, add sugar a little at a time (1 cup).
Sugar should dissolve in sour cream. We also pour vanilla sugar here (I use sugar with natural vanilla from the company D. Etker), pour about 2 tbsp. spoons (10 grams).
For honey cake lovers, I suggest you take note of the recipe: the recipe uses custard, the cake turns out tender and also very tasty.
The mass turns out fluffy, but liquid.
3. Pour some lemon juice (1 tbsp)
Add the required amount of thickener. Sour cream thickener is sold in small sachets in supermarkets (you can replace it with cornstarch).
I sift it through a sieve so that there are no lumps.
We continue to beat. The cream should be thick and fluffy. Whisk the mixture and see what happens. Focus on your taste and the preferences of your loved ones. If the cream does not seem thick enough to you, you can add a little more lemon juice and/or 1-2 packets of thickener.
You can prepare sour cream in various ways; I described several options in a separate article:.
Assembling the Ryzhik cake
For these honey cakes, you shouldn’t skimp on the cream. They are lush and porous, and therefore soak well and quickly. If there is not enough cream, all of it will be used for impregnation. Only half of the layer that we spread on them will remain.
For lubrication, it is convenient to use a spatula with a silicone tip.
Piece by piece, layer the cake with cream. I cut each rectangular cake (I got 3 pieces) into two parts and got a square tall cake of 6 cakes. We will use the trimmings for sprinkling.
Finishing touch. There is just a little bit left over for this dessert to make it perfect.
Grind the remaining cakes in a blender into coarse crumbs:
Sprinkle on all sides and top.
You need to allow at least 2 hours for the cakes to soak. The cake will sit 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 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, which brings back a fabulous Happy Childhood.
Only this happy time generously bestows golden freckles and bees buzzing over the flower meadows. It seems that the Sun shines in a special way when you are still small. And when you come to stay with grandma, she tries to pamper you with something especially tasty. And now, kind grandmother’s hands are already placing 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 remains forever in the memory, as a memory of happiness.
Perhaps you decided to do some processes in this recipe in your own way. Share, tell us about your finds! I look forward to your responses! I hope you made an amazingly delicious cake, and in the future you will be able to treat yourself, your loved ones and your guests with it more than once.
Share this recipe on social networks and invite your friends to participate in our cute get-togethers!
Bye bye!
If you add a photo of the cake to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!
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Today we would like to talk about such a magnificent dessert as a cake with the funny name “Ryzhik”. This dish is similar to “Medovik”, but has a unique delicate and sweet taste, which allows it to become the real king of any feast or tea party. We offer several recipes for this dessert for your consideration. Be sure to use at least one of them, and believe me, your household and guests will definitely appreciate your efforts.
Ryzhik cake - classic recipe
The taste of this dessert is most likely familiar to most of us from childhood. Today, just like many years ago, it is always available for sale in grocery stores and delis. However, you can also prepare the Ryzhik cake at home. The classic recipe for this culinary product is not a secret, and there is nothing complicated in preparation.
So, if you decide to pamper yourself and your family or guests with such a delicious and delicate dessert, then you need to prepare some products. For the dough: a couple of small chicken eggs, 80 grams of granulated sugar, a couple of tablespoons of honey, butter - 100 grams, three cups of flour, 0.5 teaspoon of vanillin, 1 teaspoon of soda and a pinch of salt. For the cream: a glass of milk, three tablespoons of flour, 100 grams of granulated sugar, one chicken egg and 180-200 grams of butter.
Cooking process
The “Ryzhik” cake, the classic recipe for which we describe, involves the presence of several cake layers coated with cream. Therefore, we will start with the main part in the form of shortcakes. In a small saucepan, grind the eggs with sugar, vanilla and salt. To do this, use a whisk or fork. Cut the butter taken out of the refrigerator in advance into small cubes and place in a bowl with eggs. Add honey there too. Place the saucepan over low heat and, remembering to stir constantly, heat until the sugar and butter are completely dissolved. After this, add soda to the mixture and cook for another minute. Remove the mixture from the stove and let it cool slightly.
Sift the flour and gradually add it to the mixture of eggs, sugar and honey, kneading the dough. If you did everything correctly, it should turn out tender and soft. Wrap the finished dough in film and place it in the refrigerator for a while.
While the dough is cooling, you can proceed to preparing the cream. To do this, beat eggs with milk, flour and sugar. Place the mixture on the fire and cook, remembering to stir, until thickened. Then remove the cream from the stove and cool slightly. After this, add butter and beat with a mixer until smooth. Our cream is ready! We put it in the refrigerator for a while.
We take out the cooled dough and divide it into 7-8 parts, each of which we roll out thinly. Place one future cake at a time on a baking sheet and bake in the oven at a temperature of about 200 degrees until browned. Place all the baked shortcakes in one pile and trim off the uneven edges. The trimmings can be chopped and used for later decorating the cake.
We coat each cake with cream and stack them on top of each other. We also coat the sides of our cake. Decorate the dessert with crumbs on top and sides. You can also use chopped nuts for this. Leave the cake on the table for a couple of hours so that the cakes are thoroughly soaked in cream. Then we put it in the refrigerator overnight. The “Ryzhik” cake, the classic recipe for which we shared with you, turns out to be very tender, tasty and aromatic. It will go well with tea, coffee or other drinks.
Honey cake "Ryzhik" - recipe, photo
If you have long wanted to prepare a delicious and delicate dessert for tea, then be sure to use this method.
Ingredients
First you need to stock up on the following products. For the dough: granulated sugar - two glasses, four chicken eggs, butter - 160 grams, two tablespoons of honey, two teaspoons of soda, five glasses of flour. For the cream: 500 ml of cream, the same amount of sour cream and one and a half cups of powdered sugar. To decorate our culinary product, you can use condensed milk and a few fresh berries.
Cooking process
Mix eggs, butter, sugar, honey and soda in a bowl. Then we put it in a water bath. Stir until the mass reaches a homogeneous consistency. Remove from the bath and add all the flour at once. Knead the dough, it should turn out sticky and a little liquid, and put it in the refrigerator for half an hour or an hour.
Place the chilled dough on the table, add more flour if necessary, and divide it into 12 equal parts. Roll out thin cakes and bake on a baking sheet in an oven preheated to 180-200 degrees for several minutes until browned. We lay them on top of each other and trim them with a knife so that they are the same shape.
Let's move on to preparing the cream. Place sour cream, cream and powdered sugar in a bowl. Beat with a mixer until the mixture reaches the consistency of cream. We evenly grease 11 cake layers, do not touch the last one. Using a rolling pin, crush the cake scraps and sprinkle them on the sides of our cake. This can be done either with your hands or with a spatula.
On top of our culinary product we grease with condensed milk or chocolate glaze and decorate with berries. The delicious cake is ready! Let it soak for a few hours and sit down to drink tea! This was a very simple and not too expensive recipe for “Ryzhik”. The honey taste of this dessert is practically not felt, which will allow even those who do not really like this product to enjoy this dish. Bon appetit!
How to make Ryzhik cake with sour cream
If you decide to pamper your household with a similar dessert, you will need to prepare the following products: two chicken eggs, four tablespoons of sugar, 100 grams of butter, two teaspoons of soda, 600 grams of flour and 250 grams of honey. For the cream we need 700 grams of sour cream and a glass of sugar.
Cooking process
The recipe for “Ryzhik” with sour cream is quite simple. However, representatives of the weaker half of humanity may have problems rolling out dough for cakes. Therefore, for this procedure it is desirable to attract male power.
Break the eggs into a saucepan, add baking soda, butter, sugar and honey and place it in a water bath. After the ingredients have warmed up a little, we begin to beat them with a mixer until rich foam forms and the mass increases in volume. Pour the hot mixture into a deep bowl, into which then pour all the flour. Knead the dough, which should be a little sticky. We divide it into about 10 parts, each of which we roll out into a thin cake of the desired shape. This must be done directly on parchment laid out on a baking sheet. To prevent the cake from bubbling during baking, prick it in several places with a fork. Place the baking sheet in an oven preheated to 200 degrees for 5-7 minutes. We do the same procedure with all the cakes. Then cool them a little and trim them to give the desired shape.
Let's move on to preparing the cream. This process is very simple: you just need to mix sour cream with sugar until the latter is completely dissolved and the mass increases in volume. The cream should turn out liquid, since we will need a lot of moisture to thoroughly saturate the dry cakes.
Let's move on to forming the cake. Place the cakes on a large plate and cover them successively with a thick layer of cream. We also coat the sides of our culinary product. Sprinkle the cake with chopped cake scraps. Place the dessert in the refrigerator overnight. In the morning you can drink tea with Bon appetit!
Preparing the Ryzhik cake with custard
If you often buy a similar cake in a store or bakery, then it makes sense to try making it yourself at home. Moreover, the recipe for “Ryzhik” with custard is completely simple, does not require any special ingredients and is accessible even to inexperienced cooks. So, if you decide, you need to prepare the following products: three glasses of flour, 200 grams of margarine or butter, four eggs, a glass of granulated sugar, 2-3 tablespoons of honey, a teaspoon of soda. Ingredients for custard: 1.5 cups of sugar, the same amount of milk, three eggs and 250 grams of butter.
Cooking process
It is recommended to start with the cream so that it has time to cool by the time we assemble our cake. Beat eggs with sugar, pour in milk, add butter and put on fire. Stirring constantly to prevent lumps from forming, cook until thickened. Remove from the stove, beat thoroughly with a mixer and leave to cool.
Let's move on to preparing the cakes. Melt butter or margarine in a saucepan, add eggs, sugar, honey, soda, bring the mixture to a boil, then let it cook for another couple of minutes. Pour the mixture into a deep bowl and combine with flour. Mix the dough. Divide it into 7-8 pieces. Roll out and bake until browned in an oven preheated to 200 degrees. We cut the finished cakes to the desired shape. We do not throw away the scraps, but chop them using a rolling pin or blender. We assemble our cake, one by one coating each cake on top and sprinkle it with crumbs on the sides. Place in the refrigerator for several hours. Here is our delicious “Ryzhik” with custard and it’s ready!
Another option for making a cake
There is also a recipe for “Ryzhik” with condensed milk. The dough for it is made in the same way as in the previous version. But to prepare the cream, condensed milk (300 grams), warm butter (200 grams) and orange zest are used. Beat the butter with a mixer until a fluffy foam forms, and then gradually add condensed milk and zest. Grease the cakes with cream and assemble the cake. The dessert can be decorated with beautiful berries.
