Cake "Ryzhik" - a classic recipe with a photo step by step. Delicious and tender honey cake

Ginger cake has excellent palatability, but at the same time it is quite simple to cook it yourself. The only difficulty is to knead the dough correctly - thanks to this, you will be able to get enough. Cream for this dish can be prepared on the basis of condensed milk or sour cream. The custard cake is also very popular. You can choose any option - it all depends on your taste preferences.

Step-by-step recipes for making a ginger cake with a photo

Thanks to the honey layers, this cake has an attractive red color - that's why it got its name. There are enough interesting options cooking such a 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 cream you need to take:

0.5 kg of sour cream - be sure to use a chilled homemade product;
0.5 l of chilled milk;
1.5 cups of sugar;
vanillin.

Cooking steps:

To prepare the dough, you need to put sugar in a container, add honey and crushed butter. Heat until the ingredients are completely dissolved. Periodically it is worth stirring the mass.
In a separate bowl, beat the eggs with the addition of soda. Pour the egg mass into the pan to the butter-sugar mixture and cook, stirring the composition regularly.
Remove the pan from the stove and gradually pour in the flour, after sifting it. The dough is initially hot enough and has liquid consistency so it needs to be mixed with a spoon.
When it cools down a bit, you can proceed to kneading with your hands. It should be soft, not very hard.
Divide into several parts, make balls, sprinkle with flour and cover with a towel.
Roll out a thin layer from each fragment. To prevent the mass from sticking to the work surface, it is recommended to treat the table with flour.
Bake cakes in a heated oven. This must be done at a temperature of 200 degrees. This will take literally 4-5 minutes.
To make a cream, you need to combine cold sour cream with milk. Beat the resulting composition with a mixer. At first, the speed should be slow, but gradually it can be increased. The process should be continued until the mass becomes homogeneous and lush.
Put sugar, a little vanillin, then beat the mass a little more.
An hour and a half before eating, the cakes should be smeared with cream. Form a cake by stacking them on top of each other. This cake is not recommended to be treated with cream the day before, as it is soaked very quickly.

How to cook with condensed milk

In addition to cream based on sour cream, condensed milk is used for the camelina cake. So, for this recipe you will need the following products:

3 cups flour;
half a pack 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, put the eggs, after beating them with sugar, and honey. If using candied honey, warm it up a bit to make it more liquid.
Mix all ingredients and put on steam bath for 10 minutes. The mass must be stirred.
Then remove from the stove, put soda, extinguishing it with vinegar, and send it back to water bath literally for a couple of minutes. It is necessary that the volume of the mass increase.
After a few minutes, remove the composition and leave to cool slightly. Pour flour into a warm, but not hot mass. The dough must not be too hard. Cover it with a towel, then leave for thirty minutes.
Divide the dough into eight equal parts. Roll each fragment into a layer and cut a circle out of it with 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. Scraps can also be baked to use for decorating the cake.
To make a cream, it is worth whipping butter and condensed milk. The result should be a homogeneous mass.
Treating the prepared cakes with cream, lay them out to get a cake. Then trim the edges with scissors or a knife and grease the sides.
Grind the trimmings with a grater and sprinkle the cake. It is recommended to do this with a knife.
The cake should be removed for several hours in the refrigerator. To make it not so cloying, you can coat individual layers with redcurrant jelly.

Honey ginger cake with custard

To make a delicious gingerbread 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:

For cream, pour milk into a saucepan, add sugar, add flour, cocoa and vanillin. Cook over low heat until thickened. You should definitely stir.
Remove from stove and let the cream cool slightly. Enter butter, mix and put in a cool place.
To get the dough, take eggs, introduce sugar, put honey and also butter. Introduce soda, after extinguishing it with water and citric acid.
The resulting mixture steam bath bring to a caramel color. Be sure to stir. This will take approximately 20 minutes.
Remove from heat and slowly add flour. Knead the dough and prepare the cakes, the thickness should not exceed 2 mm.
Put them on paper and put them in the oven. The temperature is 180 degrees. Trim warm cakes using a template - for this purpose, you can use an ordinary plate.
Grease prepared cakes with cream.
Trim to use for crumbs, which need to decorate the cake from all sides. Put the dish in the refrigerator - it should soak.

How to bake cakes in a slow cooker

Cakes can be cooked not only traditional way through the oven. For this purpose, it is quite possible to use a multicooker. The following recipe is perfect:

5 eggs;
a glass of sugar;
1 small spoon of soda;
6 large spoons of honey;
2 cups of flour.

To make a cream, you will need:

1.75 cups 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 volume increases. In addition, the mixture should become a rich golden color.
Beat the eggs with the addition of sugar to get a volumetric mass - traces of a spoon should be visible in it. Add to honey-soda mixture.
Gradually introduce flour, stirring it 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 container of the multicooker with oil, carefully pour the dough into it and cook in the baking mode for an hour. Leave the cake for 10 minutes in the heating mode.
Pull out and leave the cake for several hours, placing it on a wooden surface.
Cut lengthwise to get several cakes.
For 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, mixing thoroughly. Put the resulting composition on a weak fire. 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 put butter.
Lubricate the chilled cakes with cream and decorate with chopped chocolate. After a few hours, the cake will be soaked and ready to be eaten.

Recipe for homemade gingerbread cake in a pan

To make cakes in a 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 spoons of soda;
1.25 cups flour.

Make the dough according to the recipe and roll out thinly. Bake in a pan like pancakes. You need to warm it up with a little butter. It is necessary to bake the cakes quickly enough - about 7 minutes. It is important to ensure that they do not burn.

After that, you can grease the finished and cooled cakes with cream - a composition based on sour cream or custard is suitable. Great option will also become a cream of condensed milk.

Recipe with carrots

To do healthy cake with carrots, you need to take 1.5 cups of flour. You will also need chopped carrots, mayonnaise and sugar - 1 glass each. In addition, you need to prepare 3 eggs, a large spoonful of vinegar and a small spoonful of soda.

To begin with, you need to beat the eggs, adding sugar to them, add slaked soda, carrots, flour and mayonnaise and mix. Bake in the form immediately or in the form of a skin. To determine readiness, you can use a toothpick.

Soak the cooled cakes with any syrup. Then they need to be treated with a cream - for example, from sour cream or butter.

How to decorate a cake beautifully at home

To get more beautiful and birthday cake, you can use cream decorations. Roses, leaves, borders are perfect. To do this, you need to prepare enough thick cream- butter or meringue is ideal.

Beat butter with a mixer - 100 g. Then put 5 large spoons of condensed milk and beat again. The result is a volumetric mass of a homogeneous consistency. Then, using a pastry syringe, apply decor.

Cake "Ryzhik"

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Not far away new year holidays, it's time to add themed recipes to the site. Opens a selection of everyone's favorite cake "Ryzhik", classic recipe step by step with photo detailed instructions, which will help you prepare honey cakes and sour cream. This one is being prepared the most delicate cake almost the same as 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 it will be finished cake. The classic Ryzhik recipe is made with sour cream for which a 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 flavor, 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 lush, 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 bet on medium fire, and as soon as it boils, I spread 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. Finished cake immediately, hot, cut to the desired size. The cooled cut will not work, it will harden and break. I use the bottom detachable form for baking 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, from which it will definitely turn out thick, delicious 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.

On flat dish I put the cake, 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 - perfect combination tastes and presentable appearance. Happy tea! Your Plushkin.

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

Cake "Ryzhik", which is also often called "Honey cake", has long history. There is an opinion that this dessert was prepared at court Russian emperor Alexander I, whose wife did not like honey, but ate a delicacy from honey cakes with a delicate, slightly sour cream. Cake "Ryzhik" is prepared from special kind test, which is added sweet product beekeeping. It gives the cakes a reddish color and a pleasant aroma. Preparing a dessert is not considered difficult, often even housewives begin to comprehend the basics of confectionery skills with this tasty and mouth-watering delicacy.

Cooking features

Cooking process honey cake"Ryzhik" is not complex, but still has several specific features.

The main ingredient in the dough from which the Ryzhik cake is baked is honey. Only natural product able to give dessert unique taste, color and aroma. However, this does not mean that people who are allergic to bee products cannot taste the delicacy. It’s just that they will have to replace natural honey with artificial honey or even completely abandon the addition of this ingredient to the dough and use turmeric or other natural dyes to give the cakes a ruddy hue.
The traditional technology for making honey cake dough involves certain sequence actions. First, eggs are beaten separately with half the amount of sugar indicated in the recipe, the butter is melted separately with the remaining sugar. Honey and soda are added to the melted butter, then this mixture is cooled. After that, both liquid components are combined, flour is added to them in parts and the dough is kneaded. It is important to remember that eggs cannot be combined with hot ingredients, otherwise the protein will curdle and the products will be spoiled.
The classic cream for the Ryzhik cake is made on the basis of sour cream, often with the addition of butter. Sometimes condensed milk is put into the cream. There are other options for preparing the cream. It is only important that it is not too dense, as it must soak the cakes.
Several cakes are baked from the prepared dough (usually 6-10). It is important that they are the same. Ideally, the dough for each cake should be measured using a kitchen scale, but it is also possible to do this by eye. It is necessary to roll the cakes into layers of the same diameter. It is convenient to do this on a silicone mat with markings. You can draw a circle on parchment and roll out the dough immediately on it. So that the edges of the cakes are even, the dough is cut off on a plate before baking.
To decorate the cake, crumbs are most often used, made from one of the cakes or leftover dough. They are crushed with a blender or crumbled by hand. Additionally, you can use pieces of cookies or chocolate, fresh or canned berries and fruits to decorate the Ryzhik cake.

The classic recipe for the Ryzhik cake is quite simple, but if this dessert option seems complicated to you, you can choose another one that you consider simpler, there are several of them.

Classic cake recipe "Ryzhik"

sugar - 0.4 kg, including 0.2 kg for dough, 0.2 kg for cream;
flour - 0.5 kg;
kefir - 0.2 l;
sour cream - 0.4–0.45 l;
chicken egg - 2 pcs.;
honey - 60 ml;
soda - 10 g;
butter - 100 g;
vanillin - 10 g.

Cooking method:

Sift the flour.
Break the eggs into a separate container. Add 100 g of sugar to them. Beat with a whisk or mixer. You need to beat until the mixture brightens. The mixer will cope with the task in 2-3 minutes, whisking will take much longer.
Melt the butter in a small saucepan. This should be done in a water bath or over very low heat.
Add 100 g of sugar to the butter, heat them, stirring, until the sugar dissolves.
Add honey, stir.
As soon as the honey is melted, pour in the soda, mix.
When the foam appears, remove the mixture from the heat and wait for a while until it cools down (10-15 minutes will be enough).
Pour the eggs into the butter mixture, whisking constantly.
After the liquid mass reaches homogeneity, start adding flour in a glass. The dough must be well kneaded after adding each portion of the dry ingredient.
Roll the dough into a sausage with a diameter of about 7-8 cm, cut it into 10 parts. Dough portions can also be measured using a kitchen scale.
Roll out the first part of the dough, laying it out on parchment with a reverse side circle with a diameter of 22-23 cm. Pre-paper should be sprinkled with flour.
Transfer the cake directly on the parchment to a baking sheet. Cut the cake on a plate, but do not remove the trimmings.
Preheat the oven to 170-180 degrees.
Place a baking sheet with dough in it.
Bake the cake for 5-7 minutes. Its readiness can be determined by color: the dough should turn brown.
Remove the cake from the oven, place on a flat plate. Set the dough scraps apart.
By the same principle, bake cakes from the remaining dough. Stack them on top of each other, let them cool.
In a blender bowl, combine kefir, sour cream and the remaining 200 g of sugar, at the same stage add vanilla sugar.
Turn on the unit and beat the ingredients until they acquire a uniform and fairly thick consistency. If you do not want the cream to be too liquid, you can reduce the amount of kefir or replace it with condensed milk, reducing the amount of sugar accordingly.
Put the cakes on beautiful dish, covering each layer with cream. The top cake is also covered with cream. They also coat the edges of the cake.
Break the baked dough scraps and grind into crumbs with a blender. Sprinkle the sides and top of the cake with it.

Put the cake in the refrigerator for several hours - it will be delicious only after the cakes are soaked in sour cream.

Cake "Ryzhik" with semolina cream

sugar - 0.4 kg, including 0.2 kg for dough and 0.2 kg for cream;
margarine - 120 g;
honey, natural or artificial - 40 ml;
soda (slaked with vinegar) - 5 g;
flour - 0.4 kg;
chicken egg - 2 pcs.;
semolina - 50 g;
milk - 0.4 l;
butter - 0.3 kg.

Cooking method:

Rub a glass of sugar with eggs.
Melt margarine and honey (possible in one container).
Let them cool a little, combine with the egg mass.
Put the mixture in a water bath and cook, stirring, for 15 minutes.
Remove the mixture from the water bath. Add quenched soda to it, mix.
Enter the sifted flour in small portions.
After kneading the dough, cover it and wrap it, leave for an hour.
Divide the dough into 8 parts. Roll each part into a round layer with a diameter of about 24 cm. Cut according to the dish.
Preheat the oven to 180 degrees and bake the cakes in it, spending 6-7 minutes on each.
Separately bake pieces of cut dough. Grind them with a blender to a crumb state.
Cook semolina porridge in milk using the amount of cereal indicated in the recipe (no more). Leave to cool.
Take the oil out of the refrigerator. Wait until it becomes soft.
Beat the butter with a mixer. Add sugar. Whisk the ingredients together.
Combine the oil mass with the cooled semolina, beat them together.
Spread the cakes with the prepared cream. Gather the cake, brush it with cream from the sides.
Sprinkle the cake with crumbs and refrigerate.

Cake "Ryzhik" can be served only after 3 hours, when it has completely cooled down and has time to soak in the cream.

Cake "Ryzhik" without honey with cream of condensed milk and sour cream

chicken egg - 2 pcs.;
flour - 0.45 kg;
butter - 0.2 kg, including 100 g for dough, 100 g for cream;
brown sugar - 0.2 kg;
turmeric - a pinch;
flavoring with the smell of honey (optional) - 2-3 drops;
baking powder for dough - 10 g;
condensed milk - 0.2 l;
sour cream with a fat content of 20% - 0.4 l.

Cooking method:

Grind the eggs with 100 g of sugar.
Sift flour, combine with baking powder and turmeric.
Take the oil out of the refrigerator. Cut half, put in a bucket. Leave the rest at room temperature so that by the time the cream is prepared it will become quite soft.
Add the remaining sugar to the butter in the bowl. Heat this mixture until the sugar dissolves. By this time, the butter will have completely melted.
Add a glass of sugar to egg mixture, stir until a homogeneous composition is obtained.
Add melted butter to the resulting mass, mix until smooth.
Gradually adding flour and stirring, prepare a soft, but fairly dense dough. Cover it and leave it warm for 20-30 minutes.
Prepare 8-10 cakes from the dough. Bake the dough scraps too.
Beat softened butter, combine with condensed milk, beat together with it.
Continuing to beat, add sour cream and flavoring. If it is added to the dough, the honey flavor will be less pronounced.
Spread the cakes with cream.
Grind the trimmings in a blender, sprinkle the cake on all sides.

Cake "Ryzhik", prepared according to this recipe, also requires time for impregnation and cooling, so after cooking it is put in the refrigerator for 2-3 hours.

Do not forget about the possibility to decorate the cake with cookies, waffles and other similar products. Use whipped cream to decorate this cake, oil cream, ganache, mastic, icing is not recommended, they do not match traditional style preparation and serving of the Ryzhik cake.

You can make a Ryzhik cake from ready-made honey cakes. For their layering, it is best to use a cream based on sour cream.

In every family there are solemn events when many guests come, and the mistress of the house covers festive table. And here the question often arises of which cake to bake for the sweet table so that all guests are satisfied with the dinner party. Perfect solution here can be a wonderful cake Ryzhik. From the article you will learn how to cook it according to the classic recipe.

Ryzhik Cake - a classic cooking recipe

We want to note right away that the cake according to this recipe is very tender and delicious in taste. And, unlike many other cakes, it soaks quickly enough. While some cakes take 12-14 hours to soak, Ryzhik will need 3-4 hours to soak.

In order to prepare this cooking masterpiece, prepare the following ingredients:

eggs - 2 pcs.
honey - 2 tbsp.
sugar - 1 tbsp.
butter - 20-30 g + 300 g
baking soda - 1.5 tsp
flour - 1.5-2 tbsp.
condensed milk - 1 can
margarine - for greasing baking sheets

Now let's start the process of making our cake. The sequence of actions here is as follows:

First of all, we need to prepare condensed milk for cream. To do this, put the jar in a pot of water and put on fire, where from the moment of boiling we cook it for an hour and a half. You can, of course, buy ready-made boiled condensed milk, but, if you do it yourself, then the cream turns out tastier.
While the condensed milk is cooking, let's prepare the dough. It is worth noting that we will have it custard, that is, we will cook it in a water bath. To do this, take two saucepans: one larger, the second smaller. Pour water into a large saucepan, somewhere a little less than half the capacity, and put on fire. Wait for the water to boil.
Now let's start cooking the dough. Pour honey, melted butter (20-30 g) into a small saucepan, beat in eggs, pour sugar and soda. We stir everything well with a spoon, put a small saucepan in a large one, so that all the components are melted in a water bath. Pour here gradually 1.5 cups of flour, stirring constantly, and cook the dough for about 3 minutes. When the dough is ready, it begins to flake off the walls of the container.
We cover the surface on which we will work with flour. Remove the dough from the water bath and pour it onto the prepared surface. Knead it until medium firm. You can add more flour if necessary. Now we divide it into 8 parts. We roll each cake thinly, thinly, cut off uneven edges and put in a greased baking sheet. Then bake in an oven preheated to 200 degrees for 3-5 minutes. We also bake the cut uneven edges together with the cakes, we will crumble them into crumbs for powdering the cake on top and sides.
Keep in mind that the cakes are very tender, you need to work with them very carefully. Due to the presence of honey in the dough, it may stick a little to the rolling pin or the surface on which you roll it out. In this case, just sprinkle more flour top and bottom of the crust.
Let's get back to our cream. When the condensed milk is cooked, cool it in cold water, open the jar, mix the contents with 300 g of butter. Beat the cream with a mixer.
Now let's start assembling the cake. Put each cake on a dish, generously grease with cream on top. And we do this until the cakes run out. Cover the top and sides of the cake well with cream. And finally, sprinkle it with prepared crumbs. That's it, the cake is ready! Let it soak for 4 hours and you can treat your household and guests to it.

A little advice! The cake turns out very tasty if walnuts grind in a meat grinder and sprinkle them with each cake, smeared with cream, when assembling the cake. You can also sprinkle grated chocolate on top of the cake. In general, it all depends on your imagination and preferences.

We have introduced you to wonderful recipe cooking Ryzhik. Do not be lazy to try baking such a cake, and your guests will be delighted with your culinary talents. After all, if you make a cake with your own hands, it will be doubly delicious. The main thing is to strictly follow the specified recipe.

Let's take a look at the recipe today. classic cake"Ryzhik". Who is not familiar with the name of such a cake, the people call it "Honey cake".

We will analyze in stages the process of preparing cakes and various creams with which they can be smeared, the history of the appearance of the cake and the products from which it is baked.
Cream for the classic Ryzhik cake is prepared according to the standard scheme.

What you need to cook "Ryzhik"

In general, the classic recipe for the Ryzhik cake is quite simple. Even a beginner can cook it, the main thing is to follow the entire cooking technology.

In order to prepare a cake for 10-12 servings, it will take only two hours. This is provided that everything is at hand. necessary products and devices.

From the dishes you will need:

a clean surface in order to roll out cakes;
medium sized saucepan;
a couple of bowls;
form for baking cakes in the oven;
parchment paper;
rocking chair;
mixer;
oven.

Here is such a simple set you need in order to quickly and efficiently prepare a cake.

The history of the appearance of the cake

Its appearance dates back to the reign of Alexander I in Russia. It was thanks to his wife Elizabeth that the cake became known everywhere. She couldn't stand the smell of honey. No matter how hard the court cooks tried to please her and cook delicious honey dish, they didn't get anything. She punished everyone for such misconduct. But then one day a new chef, who did not know about the taste preferences of the emperor's wife, cooked and served her delicious cake with honey. The Empress, having tasted it, asked the cook to tell how he cooked it. Learning that honey for this cake is one of the main ingredients, to the surprise of all the courtiers, she not only did not punish the cook, but rewarded him. And from that day on, she changed her mind about honey.

Since then, the classic recipe for the Ryzhik cake has been passed down from generation to generation and has come down to our days. Although at that time it was called somewhat differently, it acquired its current name much later.

Ingredients for making cakes

In fact, the set of products is quite simple. The main thing is to be able to properly dispose of them.

Required products:

Chicken eggs - two pieces.
Sugar - 250 grams.
Linden honey (can be replaced with another) - 3 tablespoons. When choosing honey, consider the fact that linden is the most tender. With its addition, the cakes will be more tender.
Soda - 2 teaspoons.
Wheat flour of the first grade - 3 cups.

Classic Ryzhik cake. Recipe with photo step by step

Before cooking, remember that you need to work with pastries only in good mood otherwise you might not get anything.

The photo shows a classic recipe for the Ryzhik cake.

In the first step, in a bowl, mix the two chicken eggs and half a glass of sugar. Next, beat the mass with a mixer. You can also do this manually with a whisk, but it will take more time.

The next step is to put the pan on the fire. It is desirable that it be with a thick bottom. Put half a pack of butter in it and the remaining half of the sugar.

The ingredients must be constantly stirred over low heat until completely dissolved. Be careful not to burn the sugar. If they didn’t follow, and he began to caramelize a little, then it’s better to redo it all over again.

Next, add honey to the pot. At the same time, do not stop stirring and bring the mixture in a saucepan to a boil. We add soda. The mass in the pan should begin to increase sharply. Keep the pan on the fire for another minute and you can remove it. If, after adding soda, the mass does not change in size, then you did something wrong, and you need to redo everything.

If everything worked out, let the mass cool slightly in a saucepan to a warm temperature. Then you can enter already beaten eggs with sugar. Mix all ingredients well.

At this stage, put the pan back on the stove for slow fire and add one glass of flour. This should be done in a jet and slowly, while constantly stirring. When the flour is completely dissolved, introduce another glass in the same way. After complete dissolution of all components of the mass, remove from heat, without bringing to a boil. Let cool for 5-7 minutes.

When the mixture has cooled down a little, you must carefully introduce the last glass of flour into it. But be careful here. You need to introduce the last glass until the dough becomes soft so that it can be kneaded with your hands.

Now sprinkle the surface on which you will roll it with flour. Remember the dough with your hands and divide it into ten identical parts. This will be your cakes.

Each of the parts must be rolled out very thinly - up to three millimeters.

To make the cakes correct round shape, bake them better in shape.

Heat the oven to 180°C and bake each cake until golden brown. The baking sheet on which you will spread them, cover parchment paper or sprinkle with flour. Each of them will take about 5-7 minutes.

All cake layers are ready. Next, they will need to be smeared with cream and shaped.

Photo from step by step recipe classic cake "Ryzhik" clearly demonstrated how quickly and easily cakes can be baked.

Sour cream condensed cream

To prepare it, we take the following products:

butter - 400 grams;
condensed milk - 350 grams;
sour cream - 400 milliliters;
linden honey - 1 tablespoon;
nuts, you can take any, but walnuts are best for preparing a classic recipe.

Take the butter out of the fridge ahead of time so that it will be fresh before cooking. room temperature. Beat with a mixer in order to form a lush foam. At the next stage, condensed milk must be poured into the lush oil mass. This should be done in several passes, while stirring the mass with a mixer at slow speeds or manually.

After these two ingredients are well whipped, add sour cream to them. Mix all the ingredients again. Add the walnuts to the cream. But first they should be crushed to form a powder.

When all the ingredients are well whipped, we send the cream to the refrigerator so that it can thicken. The preparation of the cream will take no more than 20 minutes.

"Ryzhik". Classic custard cake recipe

To prepare the cake, we prepare the cakes according to the classic recipe described above. Now let's focus on cooking. custard. The fate of the whole cake depends on how tasty it turns out and what consistency it will be. After all, it is very easy to spoil any cake with cream, just as they can improve the taste of cakes if they don’t work out for you.

Cream Ingredients:

milk - 650 grams;
sugar - 220 grams;
chicken eggs - 4 pieces;
butter - 35 grams;
wheat flour - 50 grams, but if the cream thickens poorly, you can add a little more.

To begin with, the milk must be brought to a boil, then cool it and heat it again, putting the pan on a slow fire. Boil milk for no more than 2-4 minutes. After that, add vanilla sugar for a pleasant aroma.

Separately, beat eggs with flour until smooth. You can do this manually with a whisk or a mixer, which will save a lot of time. In the process, make sure that there are no lumps in the mass, and it is not too thick.

We mix both masses, introducing the egg into the milk, while stirring constantly. Once the mixture thickens, remove it from the heat and let it cool down a bit. Already in the warm mass, add chopped and cooled butter. Mix the whole cream well so that the oil is completely dissolved.

The cream is ready for spreading the cakes.

We examined the classic recipe for the Ryzhik cake with custard in milk, prepared according to traditional technologies. It makes the cake tender and fragrant. To date, there are many options for making custard, which are perfect for "Honey cake".

sour cream

According to the classic recipe, the Ryzhik cake with sour cream is quite easy to prepare. The difference from sour cream is that instead of sugar we use powdered sugar. Beat sour cream with a mixer and add powder to it. Mix both ingredients well, and the cream is ready. It is important that the sour cream is oily, then the cream will turn out thick and will not spread over the cakes.

On top of the cake, you can decorate with chopped nuts, and it is better to sprinkle the edges with crumbs.

Cake shaping

As soon as the cream hardens, we take it out of the refrigerator and begin to grease the cakes liberally. It is important that they have time to cool completely before that moment. Otherwise, the cream will simply melt and spread.

Spread each cake equally, laying one on top of the other. Don't forget to oil the sides.

We looked at how to cook the classic Ryzhik cake recipe step by step. But sometimes this is not enough to make it tasty. You need to know a few nuances from experienced chefs who have baked a cake more than once and know all the subtleties of its preparation.

So, in order for the cake to melt in your mouth, the cakes for it must be baked as thin as possible. It is important that they are all the same size. Do not allow the cakes to burn. They are very thin and can burn quickly, giving the cake a burnt aftertaste. In order to avoid this, you can put a pan with water on the bottom of the oven.

To make the cake well soaked, leave it in the refrigerator for 10-12 hours.