Honey saffron milk cake with butter, sour cream and condensed milk cream. Cake “Ryzhik” - the most delicious, new and classic recipes for your favorite delicacy How to decorate a saffron milk cake at home

First you need to bake the cakes. To do this, beat the eggs and sugar well (you can use a whisk). Add melted (cooled) butter, liquid honey and add soda. Stir. Place this mixture in a water bath for 15-20 minutes, stirring constantly. The mixture will increase in volume, turn white, and the soda will be extinguished.

Divide the dough into 9-10 pieces.

Roll each part into a thin cake on parchment paper, well sprinkled with flour, trim the edges using any lid.

To prepare the cream, place the sour cream on a piece of gauze folded in four.

Tie at the top and hang in any accessible place for 3-5 hours so that the whey drips from the sour cream. After this procedure, sour cream becomes similar to soft, dense cream cheese.

Generously coat the cakes with the prepared cream and stack them on top of each other. Grease the sides of the Ryzhik cake with cream.

Sprinkle the sides with crumbs from the scraps. Top with a wonderful and very tasty “Ryzhik” cake with sour cream and decorate it with melted chocolate if you wish. Leave the cake to soak for 2 hours at room temperature, then put it in the refrigerator.

Bon appetit!

Hi all! Today we have a luxurious cake “Ryzhik” on the table - tall, beautiful, tender and incredibly delicious! Let's enjoy it together :)

Ingredients:

So, a step-by-step recipe for honey cake “Ryzhik”:

Making the dough in a water bath
We bake a mountain of cakes :)
Preparing light cream
Assembling and serving the cake

We make a water bath: place heat-resistant dishes on a saucepan or ladle with water. It is important that the water does not reach the bottom of the bowl even when boiling!

Place sugar, butter cut into pieces (in principle, you can replace it with margarine) and honey into a bowl. You can take any honey you like - I often take flower or herb honey.

If you do not have the opportunity to make a water bath, then you can use a thick-bottomed pan, placing it on the lowest heat on your stove.

While sugar, honey and butter are melting in a water bath, beat the eggs with a pinch of salt for a minute, then add soda and beat for another minute.

Stir the honey mass periodically. When the honey and butter have completely melted, mix thoroughly until smooth.

Add the beaten eggs, mix and keep on fire for a couple more minutes.

Then pour the hot mixture into a bowl, sift the flour in parts and begin to knead the dough with a spoon.

When the spoon can no longer cope, place the dough on a table dusted with flour.

To spend less energy on cleaning, lay parchment or cling film on the table :)

The amount of flour may vary slightly: plus or minus 50 grams. Therefore, we mix in 600 grams, and then add a little at a time until the dough stops sticking too much to your hands. It will be a little sticky anyway.

The dough should be very soft, pliable and tender - do not overdo it with flour!

Roll out the finished dough into a sausage, divide in half, and then each half into 5-6 pieces. This way you will get 10-12 pieces. For some reason, most often I get 11 - just like this time :))

At this stage I turn on the oven to preheat at 180 degrees.

Roll the pieces into balls. Sprinkle a plate with flour and place all but two or three balls there.

The cakes bake very quickly, so I prepare two or three cakes in advance, and deal with the rest as I go.

To avoid the hassle of transferring the cakes, just immediately roll them out on the piece of parchment on which you will bake.

Parchment comes in different varieties, so to make sure everything comes off easily, I lightly grease it with sunflower oil.

Roll out a circle approximately the size of your cake. I cut the cakes with a pan lid, you can also do this with a plate. We put the lid on the cake, but do not cut off the excess: during the baking process the cake will increase a little, so we will trim at the end so that all the cakes are the same and even.

We stick it in several places with a fork and put it in the oven, which we preheated, for 3-5 minutes. I usually bake the first cake for 4 minutes, the subsequent ones for 3. Look at your oven: the cake should be a beautiful dark golden or light brown color.

Cut the finished cake while still hot, as soon as it comes out of the oven. My lid is 20 centimeters in diameter, so the cake will be the same diameter.

Remove the baking paper from the cake and leave it on a plate until it cools completely. In this way we bake and cool all the cakes.

When the cakes have cooled completely (after about 2 hours), we begin preparing the cream. To do this, place the boiled condensed milk in a bowl and beat it with a blender until smooth. It will become more liquid - this is how it should be, but you don’t need to beat it for too long. The main thing is that there are no lumps - it should become glossy.

Add thick sour cream in parts and begin to mix gently with a fork or whisk. A blender will no longer work here, because... the cream may become too runny.

The finished cream should be a beautiful coffee color of medium thickness, slightly runny - this way it will saturate the cakes as well as possible, and they will become surprisingly tender.

Let's start assembling the cake: place the first cake layer upside down, put 2.5 tablespoons of cream on it and distribute it over the entire surface. Cover with the second cake, bottom down.

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

When preparing the Ryzhik cake, it is very important that you let the cake sit in the refrigerator for at least 12 hours before serving. Then it will become so tender that you can “eat it with your lips.” The recipe uses a 250 ml glass.

Cream for cake Ryzhik

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

How to decorate a Ryzhik cake

The simplest and at the same time beautiful and original decoration for a cake is to coat it with cream and roll it in crushed crumbs made from leftover cakes. You can squeeze out a few flowers from any cream on top of the Ryzhik, or simply decorate it with a sprig of mint.

I can confidently say and not be mistaken that more than one generation of citizens of our country grew up on the “Ryzhik” cake, famous since Soviet times. And if you study the history of the origin of the dessert, the number of generations will increase significantly.

Over the centuries, the dessert has received several names. “Honey fluff”, “Honey cake”, and in common parlance, in the near Soviet everyday life, he was better known as “Ryzhik”

It is known that the wife of Emperor Alexander I, who came to Russia from Germany and became Elizaveta Alekseevna after accepting Orthodoxy, could not stand honey. It so happened that the court cook did not know about this. He prepared a delicious cake and served it... However, the newly-crowned empress liked the dessert so much that she asked for the recipe. When she learned about the secret ingredient, she was surprised and rewarded the pastry chef.

Ryzhik cake - classic recipe with sour cream (step by step)

Choose honey responsibly, since the taste of the pie depends on it. Be sure to try it, if you don’t like it, replace it.

You will need for the cakes:

Flour – 2.5 cups.
Granulated sugar - glass.
Honey – 3 tablespoons.
Eggs – 3 pcs.
Oil – 150 gr.
To prepare the cream:
Powdered sugar – 150 gr.
Citric acid – 2 small spoons.
Sour cream 20% - 600 gr.

Step-by-step preparation:

Pour water into a small, fairly wide saucepan. Place a vessel of the same diameter, but smaller in size, so that its bottom does not touch the water in the lower saucepan. Add butter, add sugar, add honey.

Place the container on the fire. After the liquid boils at the bottom, wait until the oil with honey and sweetness dissolves and becomes a more or less homogeneous mass.

At the same time, break the eggs into another bowl and add soda. Work the mixer conscientiously, the mixture will turn a little white, foam, and bubbles will appear. If the mixture sits for a while, the eggs will settle down and be darker than the top layer - this is normal.

The eggs need to be poured into a bowl with the honey component. Moreover, do this very quickly so that the eggs do not curl, actively stirring the contents. Do not pour everything at once, it will be difficult to mix the mixture. Add, whisk vigorously and pour again.

Attention! If you add a couple of tablespoons of milk at this stage, the dough will come out sandier.

Start adding flour while sifting the product. You can do this in advance; the technology for preparing the camelina will not be disrupted. But you need to add flour in small portions. This will make it easier to knead the dough without lumps.

In the end, you will get a mass in which you will see holes (this is where the soda started working). The correct mixture will be thick, but not steep; if you put it on the table, it will smoothly spread to the sides.

The dough took 2.5 cups of flour, the remaining amount is not indicated. You will need it for adding it to the table and further shaping the cake. Generously flour the dough ball itself. Slowly begin to gather the mass into a dense lump with your hands.

Add as much flour as needed for this manipulation. As a result, the dough should become extremely soft, literally spreading to the sides if left alone. At the same time, it should keep its shape quite well. Consider that it will take one glass of flour product. Experienced confectioners recommend leaving the workpiece in a warm place for about an hour to “rest.” But if you are in a hurry, skip this pause in work and bake the cake right away.

Attention! Before you proceed to the next step, you need to decide how many cakes you will bake. And what diameter will they be? Based on this, take several sheets of parchment paper. I have 9 of them. And choose the shape you will use to cut out the cakes. I took a lid from a frying pan with a diameter of 22 cm. It would be good to use two baking sheets at once so that the process goes faster (while the cake is being baked on one, you are preparing the next one).

Roll into a thick sausage and divide into nine pieces. Roll each part into a ball. Place them in a bowl and cover with a towel to prevent them from drying out.

Place a ball of dough on a sheet of parchment. Press it slightly with your hands and press it from the sides, giving it a rounded shape. Roll out very, very thinly, so that the cake is practically translucent, as in the photo. The thickness of the cake is less than 0.5 cm, as far as you can roll it out. Take the mold (I have a lid), place it on the workpiece and cut it, giving it the shape of an even circle. Don’t remove the trimmings right away, it won’t work, and they’ll come in handy later, even baked.

The oven should be very hot, preheat it to 200 o C. Place the parchment on a baking sheet and bake for 2 minutes.

While the process is going on, quickly roll out the next cake, take out the finished one and put another one in to bake. Continue in this manner until all the ingredients are baked.

Break off the trimmings from the finished shortcakes. Place them in a bowl and grind (you can use a masher or blender).

Coat the cake with cream. Don't put it too generously or the cake will come out too wet. Place the next one on top, press lightly (not too much). Spread with cream and cover with another. Continue until the cake is formed.

Generously coat the top cake with cream and coat the sides. Sprinkle crumbs all over the cake. Let the dessert sit and soak well. Then slice and enjoy.

How to make sour cream for Ryzhik

Pour powdered sugar and vanilla into a bowl with sour cream. If you start making cream from sugar, then add vanilla sugar.
Beat the mixture, adding the powder in two steps. Well-whipped cream will be liquid, this should not scare you.
Pour in lemon juice and stir well with a spoon.

Homemade honey cake Ryzhik with custard - the best recipe

Another recipe that is rightfully considered a classic.

Take:

Granulated sugar - glass.
Eggs – 2 pcs.
Honey – 2 large spoons.
Butter – 100 gr.
Flour – 0.5 kg.
Baking soda - a small spoon.
To prepare the cream:
Sugar – 1.5 cups.
Egg.
Milk – 2 glasses.
Flour – 2 large spoons.
Oil – 150 gr.
Starch - 2 large spoons.

How to bake:

Combine honey and soda and heat in a bathhouse, remembering to stir constantly. Add butter and sugar and continue heating until the mixture becomes liquid. Cool the mixture slightly.
Beat in the eggs and beat thoroughly. Slowly add flour, continuing to stir the contents all the time.
Knead into a soft pliable dough. Wrap in film, hide in a bowl and place on the refrigerator shelf for 20 minutes.
After the specified time, take out the dough and form it into a thick rope. Divide into 6 parts. Refrigerate again for 10 minutes.
Roll out the dough balls into very thin layers and shape into a circle.
Bake on separate baking sheets, lined with parchment (lately I have used a special silicone baking mat, and have already appreciated its advantages - the cakes do not stick). Oven temperature 200 o C. Baking time – until lightly browned.
Be sure to collect the trimmings, chop them and use them to decorate the dessert.
Make the cream by mixing the ingredients indicated in the recipe list, setting the butter aside for now. Beat with a mixer.
Place the mixture on the gas burner, turning on the lowest heat. Heat, stirring, until the cream thickens.
Add butter to the hot mixture. Stir until it is dispersed. Cool the cream.
Coat the finished cakes with custard and fold into a cake.
Place in the refrigerator for several hours to soak.

Attention! If you are preparing dessert for a celebration, show your imagination and beautifully decorate Ryzhik. For this, in addition to crumbs from shortbread scraps, you can use powdered sugar, chocolate chips, coconut flakes, and small nuts.

Ryzhik cake classic honey cake with condensed milk - a recipe from Soviet times

This recipe also claims to be the most authentic one from that time. Personally, I used to make a cake with condensed milk. Moreover, there was an option here too, since sometimes we didn’t bother with preparing the cream, coating the cake with boiled condensed milk.

Honey – 70 gr.
Eggs – 2 pcs.
Flour – 500 gr.
Sugar – 200 gr.
Baking powder (or soda) - a bag.
Oil – 200 gr.
Sour cream 15% – 400 ml.
Condensed milk – 400 ml.

Bake:

Beat eggs and granulated sugar together. When a little foam appears, stir in honey. Add baking powder and mix again. Place the saucepan on low heat.
Heat until the ingredients of the mixture dissolve.
Cool the mixture slightly, add flour. Beat thoroughly with a mixer, kneading the dough. As in previous recipes, add flour slowly and in portions.
Divide the finished dough into several equal pieces. Roll into a ball and flatten it a little with your hands. Roll out into a very thin round shape. Make a round piece of cake without cutting off any excess.
Bake the shortcakes at 180-200 o C. The signal of readiness is a slight browning of the product.
Take out the cake and break off the scraps. Bake until the cakes are gone. Grind the trimmings with a blender, leaving Ryzhik for decoration.
At the same time, apply cream. Soften the butter in the microwave, add condensed milk and sour cream.
Stir the mixture until completely homogeneous.
Brush the cakes generously. Place them in the cake. Sprinkle crumbs over the top of the dessert and coat the sides.
Leave the treat to soak for a couple of hours, placing it on the refrigerator shelf. Then brew some tea, cut the cake and enjoy yourself.

Video recipe for honey saffron milk cap with boiled condensed milk

Ryzhik cake is one of the most popular confectionery products of the Soviet era. Many housewives still prefer the delicacy, consisting of delicate honey cakes soaked in airy cream, to all other types of homemade baked goods, citing ease of preparation, affordability of ingredients and variety of fillings.

How to make Ryzhik cake?

The most delicious Ryzhik cake is prepared simply: sugar, honey, soda and butter are heated in a water bath and combined with the egg mixture and flour. The dough is formed into cakes, which are baked at 180 degrees, greased with cream and assembled into a cake. Depending on the cream, the finished cake is soaked in the refrigerator for 2 to 12 hours.

The best recipe for Ryzhik cake contains only high-quality products. So, it is not advisable to use margarine instead of butter.
Due to the honey content, the cakes quickly darken during baking, so you need to carefully monitor their preparation.
You should trim the edges of the cakes either before baking or immediately after removing them from the oven while they are warm.

The classic Ryzhik cake differs from other delicacy options in its cream. Sour cream and butter cream with condensed milk has clearly balanced proportions and each component adds its own flavor. Butter makes the cream fatter and prevents it from spreading, sour cream adds juiciness and pleasant sourness, and condensed milk adds moderate sweetness.

Ingredients:

flour - 750 g;
egg - 2 pcs.;
butter - 500 g;
sugar - 240 g;
honey - 60 g;
soda - 15 g;
sour cream - 400 g;
condensed milk - 380 g.

Preparation

Beat eggs with 120 g of sugar.
Grind the rest with 100 g of butter, honey and soda and heat.
Add the egg mixture, flour and roll out 10 cakes.
Bake at 180 degrees.
Beat the cream from 400 g of butter, condensed milk and sour cream.
Refrigerate the classic “Ryzhik” cake for 12 hours.

Cake "Ryzhik" with honey - recipe

Many housewives prepare honey cake “Ryzhik”, adding a natural sweetener not only to the dough, but also to the cream. Thanks to this, the product acquires a honey taste and aroma, and the cream itself acquires an attractive color. To avoid cloying and excessive sweetness, honey is combined with sour cream or cream, in which case the cream turns out lighter and more tender.

Ingredients:

flour - 450 g;
honey - 80 g;
egg - 2 pcs.;
sugar - 550 g;
butter - 80 g;
soda - 20 g;
cream - 500 g;
sour cream - 500 g.

Preparation

Beat eggs with 200 g of sugar.
Add 60 g of honey, oil, soda and heat.
Add flour and roll out the cakes.
Bake the cakes at 200 degrees.
For the cream, beat sour cream, honey, cream and sugar.
Refrigerate the honey cake “Ryzhik” for 8 hours.

Cake "Ryzhik" with sour cream - recipe

The “Ryzhik” cake with sour cream will delight lovers of light and delicate desserts. A cream consisting only of sour cream and sugar has a lot of advantages: it is juicier, easier to work with, more affordable, does not contain oil, and therefore does not freeze so quickly in the refrigerator and allows the cakes to soak better, thereby bringing the tasting time closer.

Ingredients:

flour - 650 g;
sugar - 500 g;
honey - 80 g;
butter - 150 g;
sour cream - 500 g;
soda - 10 g;
egg - 2 pcs.

Preparation

Mix eggs, 250 g of sugar, honey, soda, oil and heat.
Add flour and roll out 10 cakes.
Bake at 190 degrees.
Grease the cakes with sour cream.
Refrigerate the Ryzhik cake for 4 hours.

Cake "Ryzhik" with condensed milk - recipe

Those who want to change the sweetness of traditional cream can prepare the Ryzhik cake with boiled condensed milk. It, unlike the usual one, has a softer taste, has a caramel color and a thick consistency, giving the cream the opportunity to hold its shape and not spread. For the recipe, you can use either a purchased product or a jar brewed at home.

Ingredients:

flour - 550 g;
boiled condensed milk - 380 g;
butter - 300 g;
egg - 2 pcs.;
soda - 15 g;
honey - 80 g;
sugar - 200 g.

Preparation

Beat eggs with sugar.
Mix honey with 100 g of butter and soda and boil.
Add the egg mixture, flour and knead the dough.
Roll out 6 cakes and bake at 170 degrees for 5 minutes.
Coat with 200 g of butter.

“Ryzhik” cake is a recipe that provides great opportunities for culinary experiments. A few spoons of cocoa in the dough will complement the baked goods with a delicate chocolate aroma, which goes well with the light sweetness of honey cakes and chocolate icing. The latter gives the product a festive, appetizing look and enhances the taste of chocolate.

Ingredients:

sugar - 450 g;
flour - 550 g;
egg - 4 pcs.;
margarine - 80 g;
butter - 350 g;
milk - 1 l;
cocoa - 30 g;
chocolate - 180 g;
soda - 20 g.

Preparation

Beat 250 g sugar with 3 eggs.
Boil honey, soda and margarine for 20 minutes. Combine with egg mixture.
Add 450 g of flour and cocoa.
Roll out 12 cakes and bake at 180 degrees.
For the cream, heat 300 g of sugar, milk, egg, 100 g of flour, add butter and grease the cakes.
Pour chocolate over the Ryzhik cake.

Cake “Ryzhik” with two creams

Ryzhik cake with custard is one of the popular delicacy options. It's all about simple ingredients and a creamy taste that goes well with the honey sweetness of the cakes. This cream is good both on its own and as a base for savory options. With the addition of boiled condensed milk and liqueur, the mass will acquire a caramel color and a refined aroma.

Ingredients:

honey - 40 g;
egg - 4 pcs.;
milk - 1.6 l;
sugar - 400 g;
flour - 530 g;
soda - 10 g;
butter - 120 g;
boiled condensed milk - 380 g;
liqueur - 50 ml.

Preparation

Beat 2 eggs with 100 g of sugar, honey, 100 ml of milk, butter and soda.
Warm the mixture for 10 minutes, add 350 g of flour and knead.
The cream for the Ryzhik cake is made from 1.5 liters of milk and beaten eggs with sugar and flour.
Add condensed milk and liqueur and brush the cakes.

Cake "Ryzhik" with fruits

Making the Ryzhik cake at home will turn into a creative process if you decorate the delicacy with berries and fruits. With a wide variety of the latter, the product can change its appearance and taste every time. For this dessert, it is better to use sour cream; it has a light, delicate texture that goes well with strawberries and peaches.

Ingredients:

flour - 500 g;
egg - 3 pcs.;
butter - 160 g;
honey - 40 g;
sugar - 450 g;
baking powder - 10 g;
sour cream - 650 g;
strawberries - 100 g;
peach - 2 pcs.;
blueberries - 80 g.

Preparation

Mix honey, butter and 200 g sugar.
Add eggs, flour and knead the dough.
Bake 8 cakes at 180 degrees.
Grease with sour cream.
Garnish with berries and peaches.

Cake "Ryzhik" in a frying pan

Cake “Ryzhik” is a simple recipe thanks to which every housewife can prepare baked goods in 30 minutes. The secret is simple: it saves time and helps out if you don’t have an oven. All you need is to knead the dough, roll it out thinly, bake the cakes on a dry surface for a minute on each side, and soak in any cream.

Ingredients:

butter - 80 g;
flour - 370 g;
sour cream - 30 g;
soda - 10 g;
sugar - 280 g;
honey - 20 g;
cream - 500 g;
egg - 1 pc.

Preparation

Bring butter, honey and soda to a boil.
Add the egg, 80 g sugar and flour.
Roll out 5 cakes and bake them in a frying pan.
Grease with cream made from 200 g of sugar and cream.

Cake "Ryzhik" in a slow cooker

The multicooker will delight busy housewives with a simple cooking recipe, during which you need to mix all the ingredients of the dough, pour the mixture into a bowl and set the “Baking” mode for 90 minutes. Cut the fluffy cake into 4 segments, coat each with condensed butter cream, assemble, and leave in the cold for 2 hours.