Cake "Ryzhik" classic

“Ryzhik” cake is a fragrant dessert with a honey-caramel flavor that has long since firmly taken its place among favorite cakes. It is not difficult to prepare it at home, choosing from a variety of recipes the one that suits you.

Classic recipe for honey cake “Ryzhik” with custard

This exquisite cake will warm you up on a winter day and remind you of a blooming summer with its honey aroma.

1. 
   How to prepare Ryzhik cake with custard according to the classic recipe at home? Pour half the amount of sugar into a deep bowl, cut the butter into pieces and set to heat in a water bath. Mix the mixture well until the sugar is completely dissolved in the melted butter. Remove the bowl from the stove, add soda and honey, mix and set aside.
2. 
   Beat the second half of the sugar and eggs well in a separate bowl and add to the honey mass. Mix everything until smooth and place the bowl in a water bath.
3. 
   Add 2 cups of flour to the bowl in portions and mix thoroughly with a spoon or spatula, without stopping heating.
4. 
   Remove the bowl from the water bath and knead a soft elastic dough, adding the remaining flour. Wrap the dough in cling film and place in the refrigerator for 30-40 minutes.
5. 
   Let's start preparing the cream. Combine egg, sugar, flour in a saucepan and mix thoroughly. Pour milk into the mixture and put it on the stove.
6. 
   Cook the cream over low heat, stirring constantly. Remove the thickened mixture from the heat and cool.
7. 
   Add soft butter to the cooled mixture. Beat the cream with a mixer until it becomes a slightly white, fluffy, dense mass.
8. 
   Divide the rested and cooled dough into seven to eight parts and roll each into a thin layer. We do this on a table sprinkled with flour or directly on baking paper, which also needs to be sprinkled with flour or greased with a small amount of butter. Using an available round cutter, cut the rolled out dough so that all the cakes are the same size.
9. 
   Bake the cake layers for about 5 minutes until light brown in an oven preheated to 180 degrees.
10. 
    Grease the finished cakes with the prepared cream and decorate with crumbs from baked and crushed scraps of cake dough. Let the cake soak in the cream at room temperature for an hour, and then put it in a cold place for a couple of hours. The cake is ready. Enjoy!

How to make a cake “Ryzhik” with sour cream at home?

An easy-to-prepare cake with delicate cream will lift your spirits and delight you both in everyday life and on holidays.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings - 12

Ingredients:

For the test

• Honey – 3 tbsp.
• Flour – 2.5 tbsp. + for additional mixing
• Eggs – 3 pcs.
• Sugar – 1 tbsp.
• Butter – 150 gr.

For cream

• Sour cream with a fat content of at least 20% - 600 g.
• Powdered sugar – 150 gr.
• Fresh lemon juice – 2 tsp.

Cooking process:

1. Pour water into a pan and place it on the stove. Place a deep bowl on top, pour sugar into it, add honey and butter.

2. Make sure that the water does not touch the bottom of the bowl when boiling. Stir the mixture in a bowl until smooth.

3. In another bowl, beat eggs and soda intensively with a mixer. The mixture will turn slightly white and foam.

4. Gently add the beaten eggs in small portions to the mixture with honey. We do this quickly, vigorously stirring each portion so that the eggs do not curdle.

5. We begin to gradually add the sifted flour into the bowl, carefully kneading each portion so that the dough is free of lumps. As a result, we get a thick, but not tough dough.

6. Sprinkle plenty of flour on the table, lay out the dough and begin to assemble a dough ball with your hands. The result is a fairly soft dough that holds its shape well. It may take about a glass of flour to knead.

7.Form the dough into a thick sausage shape and divide it into nine parts. Roll the dough into balls, place in a bowl and cover with a towel to prevent them from drying out.

8. Roll out each ball of dough as thinly as possible on baking paper. It is desirable that the thickness of the layer be no more than 5 mm. Using a suitable round pan as a template, trim off the excess dough to create an even round crust.

9. Transfer the paper with the cake and trimmed excess dough onto a baking sheet and put it in the oven to bake. Baking mode – 200 degrees, time – 2 minutes. This is how we bake all the cake layers.

10. Using a blender, we turn the scraps of dough baked together with the cakes into crumbs, which we will use to decorate the cake, and set them aside for now.

11. In a suitable container, beat sour cream with powdered sugar with a mixer. Add powdered sugar in parts in two or three additions. The whipped cream turns out quite liquid. Pour freshly squeezed lemon juice into the cream and mix with a spoon.

12. Assemble the cake by greasing the cake layers with cream and stacking them on top of each other. There is no need to press the cakes tightly against each other. Generously grease the top crust and coat the sides well.

13. Decorate the cake with the prepared crumbs and let it sit and soak in the cream at room temperature for one and a half to two hours. Then we put it in the refrigerator. Cut the well-frozen cake into portions and serve with tea. Bon appetit!

Step-by-step recipe for making Ryzhik cake with condensed milk and butter

A delicate dessert soaked in delicious cream for a pleasant tea party with family and friends.

Cooking time: 3 hours 30 minutes.

Cooking time: 2 hours.

Servings - 12

Ingredients:

For the test

• Eggs – 2 pcs.
• Sugar – 1 tbsp.
• Flour – 3 tbsp.
• Honey – 3 tbsp.
• Butter – 100 gr.
• Baking soda – 2 tsp.

For cream

• Butter – 250 gr.
• Condensed milk – 1 can

For syrup

• Water – 1 tbsp.
• Sugar – 3 tbsp.

Cooking process:

1. Mix eggs and half a glass of sugar and beat thoroughly with a mixer at high speed until a stable foam forms.

2. Place butter in pieces in a saucepan or other convenient pan, add the remaining sugar and place on the stove over low heat. Heat our mixture until the sugar is completely dissolved and add honey. Be sure to stir constantly, moving a spatula along the bottom of the saucepan so that the mass does not burn and the cakes do not have an unpleasant bitter aftertaste. When the mixture begins to boil, pour soda into the saucepan. The mass will begin to bubble and increase in volume. Without stopping stirring, heat the mixture over low heat for about one more minute, remove from the stove and cool until warm.

3. Add eggs beaten with sugar to the cooled honey mixture, mix everything until smooth and put on low heat.

4. Pre-sift the flour and begin adding it to the pan in parts, kneading well. Thus, add two cups of flour into the dough. Remove the pan from the stove, let it stand for 8-10 minutes and stir in the remaining flour into the dough. You can do this with your hands on the table, adding flour in small portions. This will take about one more glass. The dough should be soft and easily kneaded.

5. Divide the dough into 8-10 parts. To ensure that all cakes are the same thickness, you can use a kitchen scale when dividing.

6. Roll out the dough into a layer up to 5 mm thick. We do this on parchment sprinkled with flour.Cut out the cakes to the desired size using any suitable round shape (plate or pan lid). Prick the dough with a fork and put it in the oven. We leave the cut off excess dough on parchment. Bake the cakes at 180 degrees for about 5 minutes until light golden brown.

7. Let's make the cream. To do this, beat the butter, softened to room temperature, with a mixer until fluffy. Gently add the condensed milk, little by little, to the butter and beat until smooth and creamy. We make syrup from water and sugar, which we soak each cake on one side with, using a pastry brush.

8. Assembling the cake. On a flat dish, place the cakes on top of each other, coating them with cream. Don't forget about the top crust and sides.

9. Place the pieces of cake resulting from trimming on a baking sheet and dry in the oven at a temperature of 120-130 degrees. Then grind them into crumbs using a meat grinder, blender or rolling pin. Sprinkle the top crust and sides generously with crumbs. Let the cake soak for two hours at room temperature, and then put it in the refrigerator for 3-4 hours. The aromatic honey dessert is ready. Bon appetit!

How to make your own delicious Ryzhik cake with boiled condensed milk?

The rich caramel aroma of this pastry will not leave anyone indifferent and will delight your friends with its amazing taste.

Cooking time: 2 hours 30 minutes.

Cooking time: 50 min.

Servings - 8

Ingredients:

For the test

• Flour – 450 gr.
• Eggs – 2 pcs.
• Honey – 100 gr.
• Sugar – 200 gr.
• Butter – 70 gr.
• Soda – 5 gr.
• Salt – 2 gr.

For cream

• Boiled condensed milk – 360 gr.
• Sour cream 20% fat – 700 gr.

Cooking process:

1. Prepare the dough for the cakes.Break the eggs into a small deep bowl and beat them with a whisk until smooth and light foam appears.

2. Place butter and honey in a saucepan and place over medium heat. Melt butter and honey. We constantly stir with a whisk, preventing burning. Add salt and soda. The process of extinguishing soda with honey will begin with the active formation of bubbles and an increase in mass in volume.

3. Remove the saucepan from the heat. Add the beaten eggs, whisking vigorously to prevent the eggs from curdling. Add sugar and cook the mixture until it is completely dissolved, remembering to stir.

4. Pour the prepared mixture into a convenient deep bowl and begin to mix the flour into it. We do this gradually, pouring and stirring each portion of flour well with a spoon. Make sure there are no lumps. Transfer the finished dough into a plastic bag and put it in the refrigerator for 30 minutes. If possible, let the dough rest in the refrigerator for 3-4 hours.

5. Turn on the oven to warm up to 170 degrees and take the cooled dough out of the refrigerator. Divide it into 8-10 parts. Sprinkle the table with flour so that the dough does not stick, and roll out each part into a layer up to 3 mm thick. Cut out equal, even circles from the rolled out dough. To do this, you can use a plate with a diameter of 20-22 cm.

6. Transfer the cut out cake to a baking sheet covered with parchment, prick it with a fork and set to bake for 5-7 minutes. The cake should be slightly browned. It is important not to overcook the cake, so we focus on our oven and keep an eye on the baking process. We do the same with the rest of the dough. We collect the dough scraps together, roll them out and, without cutting, bake at a temperature of 110-120 degrees.We grind this cake first with our hands, and then in a blender into crumbs and use it to sprinkle the cake.

7. To prepare the cream, beat sour cream and boiled condensed milk with a blender until smooth.

8. Place the cakes in a stack on top of each other, coating each with cream. Gently grease the top layer and sides of the cake.

9. Decorate the cake with the prepared crumbs and place it in the refrigerator for 4 hours. Cut the frozen cake into beautiful portions and enjoy!

A simple and quick recipe for Ryzhik cake in a frying pan

This dessert, dearly loved by many generations, can be prepared without an oven and fill the house with the aromas of warmth and summer.

Cooking time: 2 hours 15 minutes.

Cooking time: 40 min.

Servings - 10

Ingredients:

For the test

• Flour – 2 tbsp.
• Eggs – 2 pcs.
• Honey – 2 tbsp.
• Sugar – 1 tbsp.
• Butter – 40-50 gr.
• Soda – 1 tsp.

For cream

• Sour cream 20% fat – 500-600 gr.
• Sugar – 3-4 tbsp.

Cooking process:

1. In any convenient bowl, grind the eggs and sugar until white. Then add honey, soft butter and put on low heat. Stirring, heat the mixture until the sugar crystals are completely dissolved. Remove from heat. We don't boil!

2. Transfer the sweet mass into a deep bowl and add soda, slaked with vinegar, and flour. Mix the dough. It is soft and pliable.

3. Divide the dough into 10-12 parts and roll each part into a fairly thin cake. Before rolling out, be sure to dust the table with flour so that the dough does not stick. Cut out the crust and transfer it to the pan.

4. Bake for 2 minutes on each side until light brown. It is convenient to use a pancake pan for baking. Turn over carefully so as not to break the cake.

5.We trim the finished cakes and let them cool well. At the same time prepare the cream, mixing sour cream and sugar well. The sugar should completely dissolve.

6. Coat the finished cakes with cream at the rate of 2 tablespoons per cake and stack on top of each other. There is no need to press hard. The cakes will be soaked in cream and the cake will thicken. Don't forget about the sides and top crust. We decorate according to our desires and imagination. You can make crumbs from cake scraps or use fresh berries and fruits. We cool the cake for one and a half to two hours in the refrigerator and invite everyone for tea. Bon appetit!

Delicate and incredibly tasty cake “Ryzhik” in a water bath

This delicate and fragrant cake will delight lovers of baking and will be perfect for any occasion.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 30 minutes.

Servings - 10

Ingredients:

For the test

• Eggs – 4 pcs.
• Sugar – 1 tbsp.
• Flour – 3 tbsp.
• Honey – 4 tbsp.
• Butter – 100 gr.
• Baking soda – 1 tbsp.
• Salt - on the tip of a knife
• Vanillin - to taste

For cream

• Butter – 250 gr.
• Condensed milk – 1 can

Cooking process:

1. Prepare the necessary utensils. Take a pan, pour water into it and put it on the fire. We place a deep bowl on top, in which we will knead the dough for the cakes. It is important that the bottom of the bowl does not come into contact with water and that the components of our dough are heated with steam from boiling water. When the water boils, put butter, honey, sugar in a bowl and begin stirring until a homogeneous consistency is formed.

2. Break the eggs into a separate bowl or ladle and beat them until smooth. It is better to do this using a whisk or mixer.Slowly and carefully pour the beaten eggs into a bowl standing in a water bath and stir vigorously.

3. Add soda to the bowl. As a result of the interaction of honey and soda, foam begins to actively form, and the mixture increases in volume. Heat, stirring, until foam formation ceases, and remove the bowl from the water bath.

4. Add flour, pre-sifted and mixed with vanilla, into the mixture in parts. Mix each added portion of flour well with a spoon.

5. Knead the dough to the desired state with your hands on a table sprinkled with flour. The dough should not stick to your hands, but be quite flexible.

6. Wrap the finished dough in cling film and refrigerate for 1 hour.

7. Divide the rested dough into eight parts, from which we form balls and begin to roll out the cakes. It is best to do this immediately on a sheet of parchment or baking paper sprinkled with flour. Roll out the dough into a layer half a centimeter thick and, using a plate or a suitable pan lid, cut out an even round cake.

8. We do not remove the excess dough from the paper, but transfer it along with the cake to a baking sheet. Place in the oven for 5 minutes at a baking temperature of 170-180 degrees until a nice light brown color is obtained. Immediately remove the finished cake from the paper and leave to cool. We proceed similarly with the rest of the test.

9. Let's start preparing the cream. Butter and condensed milk must be removed from the refrigerator in advance so that they warm to room temperature. First, put the butter in a bowl and beat with a mixer at high speed for about 4 minutes until a fluffy volumetric mass is obtained. Then add condensed milk in small parts and beat for about 8 minutes until smooth and fluffy.

10. We begin to assemble the cake. Place the cake on a flat plate and coat it with cream. We do the same with all the cakes. Don't forget to grease the top layer and sides of our cake.

11. To decorate the cake, we use crumbs, which we make from scraps of dough baked together with the cakes. Grind the scraps in a blender or using a rolling pin and generously sprinkle the sides and top of the cake. Place the assembled and decorated cake in the refrigerator for 2-3 hours. Dessert is ready!

A simple and quick recipe for making Ryzhik cake without rolling out the cakes

A quick and easy dessert recipe for those who don't have time.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 min.

Servings - 8

Ingredients:

For the test

• Flour – 150 gr.
• Eggs – 3 pcs.
• Honey – 150 gr.
• Sugar – 150 gr.
• Soda – 5 gr.

For cream

• Sugar – 75 gr.
• Sour cream 20% fat – 400 gr.

Cooking process:

1. Place honey in a saucepan and melt it over medium heat. It is very important to stir the honey all the time, running a spoon or spatula along the bottom of the saucepan so that it does not burn. When the honey starts to boil, add soda to it. The honey will quench the soda and caramelize. Warm the mixture for another minute and remove from heat.

2. Break the eggs into a bowl, add sugar and beat very well with a mixer or blender. The mass should increase in volume and become quite light.

3. Pour warm honey into the beaten eggs and mix everything well with a spatula to maintain the fluffy structure of the beaten eggs.

4. Add sifted flour to the honey-egg mixture and mix well until smooth. There should be no lumps in the dough.

5. To bake the sponge cake, use a springform pan with a diameter of 20-22 cm. Cover the bottom of the pan with parchment and pour out the dough.Bake the biscuit in the oven at 180 degrees for 35-40 minutes. It is important not to open the oven for the first 20-25 minutes, otherwise the biscuit may fall off.

6. After the baking time has passed, remove the biscuit from the oven and use a toothpick or skewer to check its readiness. The toothpick removed from the biscuit should be dry. Cool the baked goods without removing them from the pan.

7. To prepare the cream, beat the sour cream with sugar until the crystals are completely dissolved. If desired, you can add a thickener to the cream or refrigerate it.

8. Take the cooled sponge cake out of the mold and cut it into three layers.

9. Assemble the cake on a flat plate, generously layering the cake layers with sour cream. The sponge cake will be well soaked in the cream, and the finished cake will not be dry.

10. Decorate the cake by sprinkling it with cocoa or chocolate chips. We send the assembled dessert to infuse for four hours in the refrigerator, and then cut it and serve it to the table. Help yourself!

How to bake tOrt "Ryzhik" in a slow cooker at home?

This method of preparing everyone’s favorite dessert from available products takes very little time, and the result will bring joy and pleasure.

Cooking time: 1 hour 25 minutes.

Cooking time: 40 min.

Servings – 8

Ingredients:

For the cakes

• Honey – 3 tbsp.
• Eggs – 4 pcs.
• Flour – 1.5 tbsp.
• Sugar – 1 tbsp.
• Baking powder – 1 tsp.
• Soda – 0.5 tsp.
• Vanillin - to taste

For cream

• Sour cream – 400 gr.
• Powdered sugar - 0.5 tbsp.

Cooking process:

1. Break the eggs into a bowl, add sugar and beat with a mixer until strong foam. Mix beaten eggs with honey. Honey should be liquid, melted, but not hot. Gently stir everything until smooth.

2. Sift the flour along with baking soda and baking powder and knead the dough.

3.Grease the multicooker bowl with oil and sprinkle with flour. Pour the dough into the bowl. Bake for 40 minutes in the “Baking” mode. After finishing baking, let the biscuit cool in the bowl without removing the lid.

4. Take out the biscuit and cut it into 5 cakes. Use a blender to turn one cake layer that touches the bottom of the bowl into crumbs for decorating the cake.

5. Prepare the cream by whipping sour cream with powdered sugar. Add powder in two or three additions. Grease the cakes with cream, stack them on top of each other, coat the top cake and sides of the cake well.

6. Sprinkle the cake generously with crumbs and refrigerate for three to four hours so that it is well soaked in the cream and compacted. We cut the finished dessert into beautiful portions and serve. Enjoy!