Ryzhik cake old recipe. Cake “Ryzhik”, classic recipe with step-by-step photos
Prepare a delicious Ryzhik cake with us. Step-by-step photos and instructions will help you with this. An ordinary kitchen and a little time are quite suitable for working with products. As a result, from caramel cakes and light cream from sour cream, condensed milk and butter, you will get a delicious European Ryzhik cake. We have calculated the ingredients for a large and heavy cake, enough for a large group. But even a small family will not leave the sweet masterpiece unattended.
Step-by-step instruction
- Combine 2 eggs and 150 g sugar
- Beat with a mixer at high speed, making foam
- Take a container with a thick bottom. Mix the remaining sugar with butter. Stir continuously over low heat until the sugar dissolves.
- Next, add honey, bring to a boil and add soda, while mixing the products. In this case, the mixture greatly increases in volume. Remove the container from the heat.
- After 10 minutes, add the beaten eggs in a thin stream, constantly stirring the products.
- Place the container on the fire. Gradually add 500 g of freshly sifted flour, achieving homogeneity. Remove the mixture from the heat. After cooling (10 minutes), add more flour so that the resulting dough is soft and slightly elastic.
- Divide the dough into 10 - 11 identical cakes.
- Roll out cakes with a diameter of 220 mm on the table. Immediately cut off the edges according to the appropriate shape. We bake pancakes at a temperature of 180 °C. To prevent the crust from sticking, sprinkle the baking sheet with flour.
- We lay the cakes in layers, spreading them with cream. See the link for the cream recipe
Today, not a single holiday is complete without cakes, be it a corporate party or a birthday. They are usually placed in the center of the table because they want to attract attention with an original decoration.
But a sweet dish is not necessarily the final point of the feast; if you want to organize a sincere meeting or invite your child’s friends, bake a Ryzhik cake.
You don’t have to fuss with it for a long time; the cake is quite simple to make. It is prepared from ordinary products, sometimes even healthy ones. It contains honey, which makes the cakes porous and airy.
The dessert layer is juicy and sweet, it should please all the sweet tooths you plan to treat. When decorating dessert, use your imagination. If you prefer a traditional topping with crumbs or nuts, go ahead. If you love chocolate or berries, use these products.
Traditional recipe for Ryzhik cake
Ingredients: a glass of fine-grained sugar; 2 eggs; 640 g fine flour; 4 large spoons of honey; half a teaspoon of baking soda; vanilla extract to taste; 15 g peasant butter. You can make the cream from a glass of sugar and half a kilogram of fatty sour cream.
For many, the taste of classic Ryzhik is a childhood memory. Our grandmothers also mastered the preparation of this delicacy, which contains natural honey. Passing on the recipe by inheritance, housewives were afraid to deviate even a step from it.
Start the cooking process with the cream; you need it to sit in the refrigerator for a whole hour. That's why:
Today, culinary experts have come up with a lot of innovations, thanks to which the cake has changed in appearance and sparkled with a palette of flavors. As a result, several versions of the cake appeared, and they are all good in their own way.
- Choose sour cream responsibly. First, pay attention to the fat content, it should be at least 25%. Secondly, get rid of whey, which is somehow present in lactic acid products. To do this, place the sour cream in a gauze bag and hang it over a bowl.
- After all the manipulations, cool the sour cream and beat with a mixer, setting it to medium speed.
- After 4 minutes, add a glass of fine-grained sugar, beat again until fluffy.
- Send the cream to a cool place, remembering to cover with film.
Meanwhile, start kneading the crust dough:
- Beat the eggs first in their pure form, and then with the addition of sugar, honey and soda.
- After some time, add soft oil to the mixture, stir thoroughly and place the container in a water bath. Heat the mixture for 20 minutes, slowly stirring it with a whisk.
- Remove the bowl from the water bath and cool the liquid mixture to 40 degrees.
- As soon as the desired temperature is reached, add flour and knead an elastic dough on the table.
- Divide it into 10 parts and roll each into a ball.
- Roll out 10 cakes one at a time, trim using a plate and bake the cakes at 190 degrees. It takes very little time to bake.
- After 10 minutes, you will notice how the cake has browned, which means it’s time to take it out of the oven. Bake the dough scraps too, they will later be useful for sprinkling the dessert.
Assemble the cake:
- Take turns stacking the cakes one on top of the other, spreading them with sour cream.
- Sprinkle the top and sides of the cake with crumbs.
- Decorate the cake with chopped dried apricots, candied fruits, nuts or coconut flakes.
I suggest you try one more recipe:
We have already figured out how to prepare Ryzhik cake in the traditional way. Creative individuals will not refuse to add something more original to the recipe, for example, decorate the dessert with mastic. If you haven't dealt with this material before, don't worry.
With a little practice, you will understand that mastic can transform the most ordinary-looking cake and turn it into a work of culinary art. Believe me, the effort you put in is worth it.
If you want a simpler way to decorate, then use ready-made candies, pieces of marmalade or chocolate chips. In any case, your efforts will be appreciated, and you will receive many flattering compliments addressed to you.
Ryzhik cake is prepared from the following ingredients:
3 large spoons of honey; one and a half glasses of granulated sugar; 800 g flour; 5 eggs; one and a half teaspoons of soda; salt on the tip of a knife; 45 ml grape juice.
Cream ingredients, with which Ryzhik is soaked: a can of condensed milk; standard 200 gram stick of butter; 2 full spoons of flour and 800 ml of milk.
To make mastic, take: tablespoon oils; 15 ml lemon juice; 0.1 kg marshmallows; a glass of powdered sugar; 2 food colors – pink and green.
I suggest decorating the cake with grated chocolate; for this purpose you will need one hundred gram bar.
Start the cooking process by kneading the dough:
- Crack the eggs and mix with sugar.
- Whisk the mixture until foam forms (as in the photo).
- Add honey, preferably liquid. If you don’t find one, it doesn’t matter, just put it in the microwave and melt it.
- Add slaked soda, a glass of flour to Ryzhik and place the bowl of dough in a water bath.
- While the mixture is warming up, pour in the grape juice, stir and add half the flour.
- Keep the dough in a water bath for another 5 minutes.
- Scatter the rest of the flour on the work surface and turn out the still warm dough.
- Knead until you get an elastic dough. Divide it into 12 parts and roll into balls.
- Roll each of them into a layer of the desired diameter. Trim the edges using a plate.
- It's time to bake the cake in the oven; each cake will take you no more than 4 minutes.
- As you can see, the dough comes to readiness very quickly, and after 50 minutes a whole stack of ruddy and fragrant cakes will be on the platter.
While they are cooling, you need to cook the cream:
- Stir flour in a glass of milk. Use a whisk, so you probably won’t get any nasty lumps.
- Boil the remaining milk (be careful not to “run away”) and pour in the diluted flour in a stream.
- Keep the mixture on fire or in a water bath until it thickens. The consistency of the cream should be like thick sour cream.
- While cooling the cream, stir it with a spoon so that a film does not form on the surface.
- Boil the condensed milk for an hour and a half in a pan of water. Cool and pour into the custard mixture.
- Beat the cream with a mixer for 5-6 minutes.
Decorate the cake with various mastic figures, which is done as follows:
- Melt the marshmallows, add powder and butter.
- Mix well and divide equally. Add pink dye to one part (make flower petals and buds from it), and add green dye to the other and make leaves from it.
- Once the cake is assembled from cake layers and cream, melt the chocolate and pour it over the top and sides of the dessert.
- Now you can lay out the mastic decoration on the surface. Refrigerate the dessert for several hours and only then can you serve it.
During the fruit season, you can’t help but treat yourself to desserts decorated with various fruits and berries. Take whatever you have: strawberries, currants, kiwi, bananas, peaches, cherries. I assure you, the taste of the cake will be excellent, which means you will be able to please both your family and friends.
Knead the dough from: two eggs; glasses of granulated sugar; 3 spoons of honey; 400 g flour; 0.5 packs of creamy margarine; a small spoon of soda.
Ingredients for cream: half a liter jar of full-fat sour cream; lemon; 2 kiwis and tangerines each; a glass of nuts.
Recipe:
- Start with cream. If your sour cream is not thick enough, strain the whey from it by hanging the product in a gauze bag over a bowl.
- While the whey is draining from the sour cream, make the dough and beat the eggs with a whisk.
- Add margarine, sugar and honey. Place the dishes in a water bath and keep for 6-7 minutes.
- During this time, the mixture will heat up, all the ingredients will melt and become liquid.
- Cool the mass so that it is approximately 40 degrees, and pour soda and most of the flour into it.
- Knead a plastic dough and place it on the table, sprinkled with the remaining flour.
- Knead the dough and divide it into 6 parts.
- Bake 6 cakes at 210 degrees and leave to cool.
- In the meantime, beat the sour cream with powdered sugar and vanilla. If you like the smell of citrus, add lemon zest to the cream and spread it over the cakes, including the top one. The final touch: overlap banana and kiwi slices, maybe mixed with strawberries.
- The saffron milk cap is almost ready, all that remains is to sprinkle the sides with chopped nuts, as in the photo. To make them crunchy and emit a pleasant aroma, first fry them without oil, and then cut them into small pieces.
Cooking features
- Ryzhik, like many other desserts, does not tolerate replacing one product with another. For example, it is not advisable to use margarine instead of butter.
- High-quality sour cream is the key to a delicious Ryzhik cake. If it happens that yours is liquid, correct the situation in one of the following ways: either add a thickener or strain off the whey (pour the sour cream onto a fine sieve and place it over any container).
- Do not overdry the cakes. Due to the honey content, they darken very quickly when high temperature, so don't yawn.
- You need to trim the edges of the cakes either before baking or immediately after removing them from the oven while they are warm. Then it will be impossible to do this, the cakes will break and crumble.
- When assembling the cake, place pieces of fruit, candied fruits or raisins between the layers; it will not be so sickly sweet.
- Before serving Ryzhik, leave it to soak for several hours.
Everyone Have a good mood and Bon Appetit!
Today we are preparing the “Ryzhik” cake. The recipe for it at home is so simple that even housewives who are far from the art of confectionery can cope with it. There are several different options for preparing this delicacy. Honey cakes taste perfectly with sour cream and custard, as well as boiled condensed milk.
Cake “Ryzhik” with sour cream: recipe with photo
So, let's start our culinary excursion with a delicate and incredibly tasty honey cake with sour cream. This delicacy will definitely be appreciated by both adults and children.
Compound:
- 0.5 kg of sifted wheat flour;
- 10 g soda;
- 5 g citric acid;
- 150 g butter;
- 180 g sugar;
- 80 g honey;
- 2 eggs;
- 800 ml sour cream;
- 200 g of powdered sugar.
Preparation:
- Let's start by preparing the cakes. In a deep bowl, combine honey with granulated sugar and eggs. Add butter.
- Mix the resulting mass and send it to a water bath. We need a homogeneous mixture without lumps.
- In the meantime, combine citric acid with soda. Mix and add the resulting mixture into the honey mass.
- Without removing from the water bath, mix the cake base until you get a foaming white air mass.
- Then remove the container from the stove and add sifted flour in small portions, kneading a tender and soft dough.
- Let the dough cool and divide into six equal parts, rolling them into balls.
- Now we need to roll out these balls. To prevent the dough from sticking to the rolling pin and to the table, place it on a sheet of parchment and cover it with another one on top. Carefully roll out the balls and remove the top parchment sheet. The ideal thickness of the cakes is 3 mm.
- Together with the bottom parchment sheet, transfer the cake onto a baking sheet and bake for five to seven minutes at a temperature mark of 180 degrees.
- To ensure that our cake has a beautiful round shape, we cut the hot cake using a regular pan lid.
- We don’t throw away the rest of the cake, but put it on a plate.
- Bake and cut off all the honey cakes.
- It's time to make the cream for the cake. Combine powdered sugar with sour cream and beat with a blender. The dessert impregnation is ready!
- Grind the remaining honey cakes into crumbs. To do this, put them in a bag and beat them with a rolling pin.
- As soon as the cakes have cooled, we begin to “assemble” our cake. Place the first cake layer and generously soak it with cream.
- We do the same with other cakes. Then grease the cake with cream on all sides.
- Sprinkle honey crumbs on top and sides of the cake. You can decorate the dessert with almond petals on top.
- Before serving, the cake must be kept in the refrigerator so that it is soaked.
Delicious cake with condensed milk
Now let’s bake a “Ryzhik” cake with condensed milk. Step by step recipe will help you create a real confectionery masterpiece at home without much effort. To decorate the cake, you can use pieces of fruit, berries, nuts or special powder.
Compound:
- 3 eggs;
- 1 tbsp. l. honey;
- 2 tbsp. l. Sahara;
- 100 g butter;
- 150-200 g of sifted flour;
- 2 tbsp. l. boiled condensed milk;
- 1 tbsp. l. cottage cheese.
Preparation:
![](https://i2.wp.com/lucky-girl.ru/wp-content/uploads/wpid-59242b69cbb16.jpg)
Cake in a slow cooker - quick, easy and incredibly delicious!
We offer a classic recipe with step-by-step photos of the Ryzhik cake with custard. And we will bake it in a slow cooker. You can, of course, cook a cake using this recipe in the oven, but why worry once again that the cakes may burn? And the multicooker will save us from this.
Ingredients for honey dough:
- 5 eggs;
- 1 tbsp. granulated sugar;
- 6 tbsp. l. honey;
- 1 tsp. soda;
- 2 tbsp. sifted flour;
- 30 g butter.
Ingredients for custard:
- 1 liter of milk;
- 4 egg yolks;
- 250 g butter;
- 2/3 tbsp. sifted flour;
- 2 tbsp. granulated sugar;
- vanilla bag
Preparation:
- Let's start with the cakes. In a small enamel container, combine honey with soda. Heat the honey mass on a very low burner until it turns dark golden and increases in volume.
- Beat the eggs with granulated sugar. We need a fluffy thick mass.
- Add the honey mass into the egg-sugar mixture in small portions, without ceasing to work with the spoon, otherwise the eggs may curl.
- Now add the sifted flour, stirring the base all the time. Attention: mix the dough by moving the spoon from top to bottom, and if you do it in a circular motion, it will collapse.
- Grease the multi-bowl with butter and slowly pour the dough into it.
- We prepare the honey cake in the “Baking” mode for an hour, and then leave it in the “Warming” program for ten minutes.
- Carefully remove the cake and leave for a couple of hours to cool completely.
- In the meantime, let's not waste time and make the cream.
- Pour milk into a saucepan, leaving ½ tbsp.
- Sift the flour and add to the milk. Stir until no lumps remain.
- Place the container with the milk-flour mixture on the stove and heat it. We need the mass to thicken. Don't forget to mix.
- In the meantime, beat the egg yolks with the remaining milk and add them to the milk-flour mixture, mix.
- When the mixture becomes thick, remove it from the stove and cool.
- Take softened butter and beat it together with vanilla and granulated sugar.
- Without ceasing to work with the mixer, add the milk-flour mixture into the creamy mass.
- We work with the mixer until we get an airy cream.
- Let's return to the cake; during this time it should have cooled completely.
- Cut the honey cake into three or four parts.
- Soak the cakes in cream and decorate with grated chocolate.
- Let's put the treat in the refrigerator for a couple of hours, and you can invite your household members to drink tea.
Many people's favorite saffron milk cake has this name due to the fact that its dough is boiled, which causes the cakes to turn reddish. It is also called differently - honey or honey cake.
Rizhik does not require complex or expensive ingredients, it is prepared simply and quickly, and therefore any housewife can prepare such a dessert at any time. It is well suited as a final dish for a family dinner or for a special event, but in the latter case it needs to be decorated more elegantly.
Classic saffron milk cake
The classic recipe for saffron milk saffron cake involves the following products:
- 2 eggs;
- a full glass of sugar (200 g);
- 100 g butter;
- 2 tbsp. l. honey;
- 2 cups of flour;
- 1 tsp. soda
For the classic custard:
- 3 eggs;
- 2.5 cups sugar;
- 750 l of milk;
- 3 tbsp. l. flour;
- 200 g butter;
- vanilla sugar.
Preparation:
- Beat eggs and sugar with a blender until foam appears. Add butter and honey to the mixture, put on low heat and bring to a boil, remove from heat.
- Add baking soda and stir the dough until the mixture doubles in size. After the foam subsides, add flour.
- Knead the elastic dough and leave in the refrigerator for an hour. The chilled dough should be divided into balls of the same size; there will be about ten of them.
- We bake thin cakes, prick each one with a fork so that they do not swell. Temperature – 180 degrees, each cake will take 5 minutes.
- To make the custard, grind the eggs with sugar, pour in the milk, leaving half a glass untouched. Put the mixture on fire.
- In a separate bowl, mix flour and milk until a creamy mass is obtained. Pour it into the main part of the cream and continue cooking until it thickens.
- When the consistency is quite thick, the mass must be removed from the heat, add butter and vanillin, and leave to cool for a while.
- After cooling, you can assemble the cake. Spread cream on each cake, not forgetting the sides. Sprinkle the top with chopped cake scraps and decorate as desired.
This dessert goes well with nuts, waffles, and crispy cookies. All this can be used for decoration.
Honey saffron milk cake with sour cream
Another variation of honey cake or saffron milk cake is made using sour cream. This option is easier to prepare and requires fewer ingredients than the classic recipe, but it has a delicate, creamy taste and will appeal to lovers of both sour cream and honey cake.
Prepare:
- 2 cups of flour;
- 3 eggs;
- 3 tbsp. l. honey;
- 50 g butter;
- 1 tsp. soda;
- 2 cups sugar;
- 1 liter of sour cream.
Preparation:
- To prepare a dessert with honey, you need to take one and a half glasses of sugar, beat it with eggs, add honey and butter, and place in a water bath.
- After boiling, pour soda into the mixture, stir, wait until the foam subsides, and remove from heat.
- After cooling, add flour and knead the dough, which should then be cooled, and after cooling, divided into 10 parts and rolled into thin cakes, which should be baked for 5 minutes at 180 degrees.
- Beat sour cream with the remaining sugar and grease the resulting cream onto the cakes and top of the dessert.
Ryzhik cake with boiled condensed milk
To prepare this version of saffron milk cake at home, you need to stock up on simple ingredients:
- 3 cups flour;
- 400 g butter;
- 2 eggs;
- 2 tbsp. l. honey;
- 200 g sugar;
- 1 tsp. soda;
- 400 g condensed milk.
Preparation:
- Beat sugar and eggs, add 100 g butter and honey. Bring the mixture to a boil in a water bath, add soda. Remove from heat and add flour. Knead the dough and put it in the refrigerator.
- Bake 10 cakes from the cooled dough, let cool.
- Beat 300 g of butter and condensed milk until creamy. Grease the cake layers and top.
Camelina cake with nuts and fruits
This recipe for saffron milk cake involves adding nuts and fruits - peanuts, walnuts, citrus fruits, kiwi - use your imagination to make the cake even more interesting.
Products:
- 2 eggs;
- 400 g sugar;
- 3 tbsp. l. honey;
- 1 tsp. soda;
- 100 g butter;
- 3 tbsp. flour;
- half a liter of sour cream;
- 100 g nuts (any);
- 1 orange;
- 2 kiwis.
Preparation:
- Prepare according to the classic recipe: heat 2 eggs, beaten with 200 g of sugar, honey and butter in a water bath. Add soda, remove from heat and add flour. Let the kneaded dough cool in the refrigerator.
- We bake thin cakes from the dough, cool them.
- Beat sour cream with sugar, add the juice of half an orange.
- Coat the cake with cream and place chopped fruit on it. The top can also be decorated with fruit.
Recipe for cream for saffron milk cake
The traditional recipe for saffron milk saffron cake involves classic custard, which is prepared in this way:
- You need to take 2 eggs and beat them with 200 g of sugar. Add 2 glasses of milk and put on low heat.
- Stir three tablespoons of flour in a glass of milk and pour the mixture into the cream on the stove. Stir until thickened.
- At the last stage, add 100 g of butter and leave to cool.
This impregnation is most suitable for honey cakes.
To make a truly delicious honey dessert, you need to use very high-quality products, especially butter and flour. Low quality flour will give grey colour dough and cream, and bad butter will simply ruin the taste of the dessert.
Try making saffron milk cake without adding honey. In this case, you will need fruit syrup or melted sugar to give the cakes a special, caramel flavor.
Classic saffron milk cap is prepared with custard, but you can try any type of cream if you wish; all types of butter cream go especially well with this type of cake - from sour cream, cream, butter, condensed milk.
If you are interested in how to make saffron milk cake at home, then it will not take much time, and its taste will seem very rich, concentrated and, home-like, familiar to you and your household.
Ryzhik cake is one of the few desserts that are simple and pleasant to prepare. The dough recipe does not have large quantity options, but the cream for the cakes can be prepared in different ways.
The classic recipe for Ryzhik can be found in almost any cookbook of our mothers and grandmothers.
Dough:
- 500 g wheat flour;
- 3 tbsp. l. honey;
- 200 g sugar;
- 2 eggs;
- 100 g butter;
- 2 tsp. soda
Cream:
- 1 tbsp. kefir;
- 450 ml sour cream;
- 1 tbsp. Sahara;
- a packet of vanillin.
Preparation of dough and cakes is as follows:
- Beat the eggs until foamy. As soon as the foam begins to appear, little by little add half of the prepared sugar. After a few minutes of beating, the sugar will dissolve.
- In a saucepan, melt the butter and the remaining sweet sand. You need to heat the food over low heat, stirring constantly so that the sugar dissolves in the oil. Then add honey and, stirring, continue to warm up the composition. When it starts to boil, quickly add baking soda and stir for another minute, but no more.
- You can remove it from the heat as soon as the mass begins to foam after adding soda. But if you fry the mixture a little, it will acquire a pleasant caramel aroma. Leave the finished composition to cool for a third of an hour.
- Mix the flour with the sweet egg mixture, then combine with the cooled mass and knead into a soft dough.
- We divide it into 8 identical parts and form balls from which we roll out round cakes.
- Bake them at 200ºC for 4 – 6 minutes. We determine readiness by the caramel shade.
All that remains is to prepare the cream by simply whisking all the ingredients with a whisk or mixer. Then we assemble the cake, placing the cakes on top of each other and greasing them with cream.
Before serving, the dessert can be decorated with crumbled dough scraps or walnut kernels.
On a note. To ensure that the cake is well soaked, it is recommended to leave it in the refrigerator overnight. You can even press a lid on top of it
With custard
“Ryzhik” with custard is incredibly tender and aromatic. For this recipe, the cakes can be prepared according to the classics, as described in the previous recipe. But it’s worth talking about the cream separately.
It will require the following products:
- 2 eggs;
- 1 tbsp. Sahara;
- 3 tbsp. l. flour;
- a pinch of vanillin;
- 750 – 850 ml milk;
- 100 g soft butter.
It is recommended to prepare the cream immediately so that it has time to cool to room temperature before use:
- Beat the egg-sugar mixture thoroughly.
- Pour half the milk into the sweet preparation, sift the flour and add vanillin. Stir everything thoroughly so that there are no flour lumps, and add the remaining milk.
- Place the cream on low heat and cook, stirring with a spatula, until the consistency begins to thicken.
- As soon as the cream becomes thicker, turn off the heat and leave the mixture for 15 - 20 minutes.
- Then add the butter, beat with a mixer until smooth and leave to cool further.
With sour cream layer
“Ryzhik” with sour cream prepared according to the recipe below turns out very sweet.
Delicate, sweet sour cream is quite easy to prepare. At the same time, it is very tasty and soaks the cakes well, which is why novice housewives love it.
The list of products for its preparation is extremely simple:
- sour cream with a fat content of at least 20% - 400 ml;
- condensed milk with sugar – 150 – 200 ml (based on personal preferences);
- soft butter – 100 g.
Preparing the cream involves mixing these products until smooth. The oil should be soft during use. To do this, you need to remove it from the refrigerator at least an hour before preparing the cream.
In the future, the oil will help the dessert harden and keep its shape.
On a note. Instead of condensed milk, you can use sugar or powdered sugar. Powder will make the cream thicker and more delicate in taste, while sugar grains may remain if the whipping is not long enough and crunch in the finished cream.
Honey cake “Ryzhik” with semolina cream
The following products can be used to make cakes:
- 2 eggs;
- a glass of sugar;
- 125 g margarine;
- 2 tbsp. l. flower honey;
- 1 tsp. slaked soda;
- 2 ½ tbsp. sifted flour.
We suggest preparing the following cream:
- 2 tbsp. milk;
- 3 tbsp. l. semolina;
- 300 g butter (in cream it is better not to replace it with margarine);
- 1 tbsp. Sahara.
Preparing the cakes:
- First, beat the sweet egg mixture. After that, add honey and butter, beat a little and put the mixture in a water bath. Cook, stirring, for a quarter of an hour and then remove from the stove.
- Add soda to the resulting mass, mix, sift the flour and knead the dough.
- Cover the saucepan with it with a lid, wrap it in warm towels or a blanket and leave for a couple of hours.
- When the dough has settled, prepare 7 - 8 cakes, as usual, cutting out the shape of a lid or dish.
The cream requires the following steps:
- Cook the semolina in milk and let it cool a little.
- While the porridge is cooling, beat the butter and sugar until light and airy.
- Combine both preparations and beat until a homogeneous cream is obtained.
All that remains is to assemble the “Ryzhik” honey cake from the prepared cakes and cream, let it brew for at least a couple of hours in the refrigerator and then serve.
Cooking option with condensed milk
Prepare in advance:
- 500 g flour;
- 200 g sugar;
- 2 eggs;
- 100 g honey;
- 300 g butter;
- 2 tsp. soda;
- 400 g condensed milk with sugar.
We prepare the “Ryzhik” cake with condensed milk according to the following algorithm:
- Beat the egg-sugar mixture with a mixer or whisk.
- Combine a third of the oil with honey and heat in a water bath/low heat. Stir until the ingredients melt.
- Add baking soda, sift the flour and knead the dough.
- Add the egg mixture, stirring constantly.
- Knead the dough by hand, roll it into a sausage and cut into rings of equal thickness. Roll them out into cakes and bake in the oven. Cut out identical round pieces from warm cakes.
- Beat condensed milk and butter until smooth cream is obtained.
- Grease the cakes with the resulting mixture. Grind the trimmings into crumbs and sprinkle them over the finished dessert.
With nuts and fruits
The secret of the unusually tasty “Ryzhik” with nuts and fruits lies in its layer. The cakes are again prepared according to the classic recipe. You will need 6 of them.
- 500 g sour cream or high fat cream;
- a glass of sugar;
- lemon;
- 2 ripe kiwi fruits;
- a couple of sweet tangerines;
- 120 – 150 g walnut kernels.
We are preparing our unusual “Ryzhik”:
- The cream is prepared in just a few minutes; you just need to beat sour cream or cream with sugar. You should remove the zest from the lemon using a grater to add it to the cream. Stir everything well. For a brighter aroma, you can squeeze a tablespoon of juice from the pulp and also add it to the resulting composition.
- Crush the nuts in a mortar or roll with a rolling pin to form small pieces.
- Peel tangerines and remove white pulp. Cut the slices lengthwise into 2–3 pieces. Peel the kiwi, cut lengthwise into halves, and then into slices.
The cake is assembled as follows:
- The first layer of cream is sprinkled with nuts.
- The second layer is complemented by kiwi.
- The third layer again comes with nuts.
- The fourth cream layer is complemented by tangerines.
- Fifth layer – cream and nuts.
- The sixth cake is smeared with cream and sprinkled with chopped cake scraps.
Before serving, you can decorate the cake with leftover fruit.
Baking with milk-based cream
For milk cream you will need the following list of products:
- 2 tbsp. Sahara;
- 300 g butter;
- 3 tbsp. milk;
- 2 tbsp. l. flour.
The process is no more complicated than those already described above:
- First of all, let a couple of glasses of milk warm up. Mix the remaining milk with flour so that no flour lumps form. There is no need to bring the milk to a boil, just heat it well.
- Then pour the flour mixture into warm milk and stir well. Let the workpiece stand for a while, 5 – 10 minutes is enough.
- Afterwards, add soft butter to the cream and beat thoroughly.
The cream should be allowed to brew for another quarter of an hour, and then used as intended. Thanks to the butter, the cake will harden well in the refrigerator, but at the same time the dessert will retain its tenderness.
Cooking your childhood favorite “Ryzhik” is as easy as shelling pears. It doesn’t require much time to prepare, and it always turns out tasty and tender. Treat your family with excellent baked goods!
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