The simplest recipe for saffron milk cake. Step-by-step classic recipe for honey saffron milk cake with custard and sour cream. Video: Ryzhik cake with custard

The saffron milk cake has excellent taste, but at the same time you can easily prepare it yourself. The only difficulty is to knead the dough correctly - thanks to this you will be able to get enough. The cream for this dish can be prepared using condensed milk or sour cream. Custard pie is also very popular. You can choose any option - it all depends on your taste preferences.

Step-by-step recipes for making camelina cake with photos

Thanks to the honey layers, this cake has an attractive red color - which is how it got its name. There are many interesting options for preparing this dish.

Classic recipe with sour cream

You will need the following components:

• 90 g butter;
• 3 eggs;
• 1.5 large spoons of honey;
• one and a half glasses of sugar;
• 3 small spoons of baking soda;
• 4.5 cups flour.

For the cream you need to take:

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

Cooking steps:

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

How to cook with condensed milk

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

• 3 cups flour;
• half a stick of butter;
• 2 large spoons of honey;
• 2 eggs;
• a glass of sugar;
• 2 small spoons of soda;

• 300 g butter;
• a jar of boiled condensed milk.

Cooking steps:

1. To make the dough, you need to soften the butter, add eggs, after beating them with sugar, and honey. If you are using candied honey, you may want to warm it slightly to give it a more fluid texture.
2. Mix all ingredients and place in a steam bath for 10 minutes. The mixture must be stirred.
3. Then remove from the stove, put in the baking soda, quench it with vinegar, and put it back into the water bath for just a couple of minutes. It is necessary for the volume of the mass to increase.
4. After a few minutes, remove the mixture and leave to cool slightly. Pour flour into a warm but not hot mixture. The dough should not be too steep. Cover it with a towel and then leave for thirty minutes.
5. Divide the dough into eight equal parts. Roll out each fragment into a layer and cut a circle out of it using a medium-sized plate.
6. Cakes should be baked on parchment. This must be done at a temperature of 200 degrees. Duration – 5-10 minutes. They should take on a golden brown hue. The scraps can also be baked and used to decorate the cake.
7. To make the cream, beat the butter and condensed milk. The result should be a homogeneous mass.
8. Treat the prepared cake layers with cream and place them to form a cake. Then use scissors or a knife to trim the edges and grease the sides.
9. Grind the trimmings using a grater and sprinkle over the cake. It is recommended to do this with a knife.
10. The cake should be refrigerated for several hours. To make it less cloying, you can coat individual layers with redcurrant jelly.

Honey saffron milk cake with custard

To make a delicious saffron milk cake, you should take the following products:

• 100 g butter;
• 2 eggs;
• a glass of sugar;
• 2 large spoons of honey;
• 2 small spoons of soda;
• 2 small spoons of citric acid;
• 3 cups flour;
• a little bit of water.

To make a delicious custard, you will need:

• 2 glasses of milk;
• 1 large spoon of cocoa;
• 3 large spoons of flour;
• a glass of sugar;
• 50 g butter;
• vanillin.

Cooking sequence:

1. To make the cream, pour the milk into the pan, add sugar, add flour, cocoa and vanillin. Cook over low heat until thickened. You should definitely stir it.
2. Remove from heat and cool the cream slightly. Add butter, mix and place in a cool place.
3. To get the dough, take eggs, add sugar, add honey, and butter. Add soda, after extinguishing it with water and citric acid.
4. Bring the resulting mixture to a caramel color in a steam bath. Be sure to stir. This will take approximately 20 minutes.
5. Remove from heat and add flour little by little. Knead the dough and prepare the cakes; the thickness should not exceed 2 mm.
6. Place them on paper and put them in the oven. Temperature – 180 degrees. Trim the warm cakes using a template - for this purpose you can use an ordinary plate.
7. Coat the prepared cakes with cream.
8. Use the scraps for crumbs that need to be used to decorate the cake on all sides. Place the dish in the refrigerator - it should be soaked.

How to bake cakes in a slow cooker

Cakes can be prepared not only in the traditional way using the oven. For this purpose, it is quite possible to use a multicooker. The following recipe works great:

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

To make the cream you will need:

• 1.75 glasses of milk;
• 1 cup of sugar;
• 2 eggs;
• 2 large spoons of flour;
• 1 large spoon of butter;
• vanillin.

Step-by-step preparation:

1. To prepare the dough, the honey-soda mixture must be put on fire. Cook, stirring until the volume increases. In addition, the mixture should become a rich golden color.
2. Beat the eggs with the addition of sugar to obtain a volumetric mass - traces of a spoon should be visible in it. Add to soda-honey mixture.
3. Add flour little by little, stirring with a spoon. In this case, you need to move the spoon up and down. It is important to ensure that the mass does not fall off.
4. Treat the multicooker container with oil, carefully pour the dough into it and cook in baking mode for an hour. Leave the cake on warm mode for 10 minutes.
5. Remove and leave the cake for several hours, placing it on a wooden surface.
6. Cut lengthwise to create several layers.
7. For the cream you need to combine flour with eggs. In a separate bowl, heat the milk, dissolving the sugar in it.
8. Add the boiling mass to the egg-flour mixture, stirring thoroughly. Place the resulting mixture on low heat. It is important to stir it constantly. The cream should thicken, but it is not recommended to bring it to a boil.
9. Remove the cream from the stove, add vanillin and add butter.
10. Spread the cooled cakes with cream and decorate with chopped chocolate. After a few hours, the cake will be soaked and ready to eat.

Homemade saffron milk cake recipe in a frying pan

To make cakes in a frying pan, you should take the following products:

• 1 egg;
• half a glass of sugar;
• 25 g butter;
• 1 large spoon of honey;
• 1 large spoon of cocoa;
• 0.5 small spoon of soda;
• 1.25 cups flour.

Make the dough according to the recipe and roll out thinly. Bake in a frying pan like pancakes. You need to heat it with a small amount of butter. The cakes need to be baked fairly quickly – about 7 minutes. It is important to ensure that they do not burn.

After this, you can grease the finished and cooled cakes with cream - a composition based on sour cream or custard is suitable. Condensed milk cream is also an excellent option.

Recipe with carrots

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

First, you need to beat the eggs, add sugar, add slaked soda, carrots, flour and mayonnaise and mix. Bake in the mold immediately or as skin. To determine readiness, you can use a toothpick.

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

How to beautifully decorate a cake at home

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

Beat 100 g of butter with a mixer. Then add 5 large spoons of condensed milk and beat again. The result will be a bulk mass of homogeneous consistency. Then apply decor using a pastry syringe.

Today we would like to talk about such a magnificent dessert as a cake with the funny name “Ryzhik”. This dish is similar to “Medovik”, but has a unique delicate and sweet taste, which allows it to become the real king of any feast or tea party. We offer several recipes for this dessert for your consideration. Be sure to use at least one of them, and believe me, your family and guests will definitely appreciate your efforts.

Ryzhik cake - classic recipe

The taste of this dessert is most likely familiar to most of us from childhood. Today, just like many years ago, it is always available for sale in grocery stores and delis. However, you can also prepare the Ryzhik cake at home. The classic recipe for this culinary product is not a secret, and there is nothing complicated in preparation.

So, if you decide to pamper yourself and your family or guests with such a delicious and delicate dessert, then you need to prepare some products. For the dough: a couple of small chicken eggs, 80 grams of granulated sugar, a couple of tablespoons of honey, butter - 100 grams, three cups of flour, 0.5 teaspoon of vanillin, 1 teaspoon of soda and a pinch of salt. For the cream: a glass of milk, three tablespoons of flour, 100 grams of granulated sugar, one chicken egg and 180-200 grams of butter.

Cooking process

The “Ryzhik” cake, the classic recipe for which we describe, involves the presence of several cake layers coated with cream. Therefore, we will start with the main part in the form of shortcakes. In a small saucepan, grind the eggs with sugar, vanilla and salt. To do this, use a whisk or fork. Cut the butter taken out of the refrigerator in advance into small cubes and place in a bowl with eggs. Add honey there too. Place the saucepan over low heat and, remembering to stir constantly, heat until the sugar and butter are completely dissolved. After this, add soda to the mixture and cook for another minute. Remove the mixture from the stove and let it cool slightly.

Sift the flour and gradually add it to the mixture of eggs, sugar and honey, kneading the dough. If you did everything correctly, it should turn out tender and soft. Wrap the finished dough in film and place it in the refrigerator for a while.

While the dough is cooling, you can proceed to preparing the cream. To do this, beat eggs with milk, flour and sugar. Place the mixture on the fire and cook, remembering to stir, until thickened. Then remove the cream from the stove and cool slightly. After this, add butter and beat with a mixer until smooth. Our cream is ready! We put it in the refrigerator for a while.

We take out the cooled dough and divide it into 7-8 parts, each of which we roll out thinly. Place one future cake at a time on a baking sheet and bake in the oven at a temperature of about 200 degrees until browned. Place all the baked shortcakes in one pile and trim off the uneven edges. The trimmings can be chopped and used for later decorating the cake.

We coat each cake with cream and stack them on top of each other. We also coat the sides of our cake. Decorate the dessert with crumbs on top and sides. You can also use chopped nuts for this. Leave the cake on the table for a couple of hours so that the cakes are thoroughly soaked in cream. Then we put it in the refrigerator overnight. The “Ryzhik” cake, the classic recipe for which we shared with you, turns out to be very tender, tasty and aromatic. It will go well with tea, coffee or other drinks.

Honey cake "Ryzhik" - recipe, photo

If you have long wanted to prepare a delicious and delicate dessert for tea, then be sure to use this method.

Ingredients

First you need to stock up on the following products. For the dough: granulated sugar - two glasses, four chicken eggs, butter - 160 grams, two tablespoons of honey, two teaspoons of soda, five glasses of flour. For the cream: 500 ml of cream, the same amount of sour cream and one and a half cups of powdered sugar. To decorate our culinary product, you can use condensed milk and a few fresh berries.

Cooking process

Mix eggs, butter, sugar, honey and soda in a bowl. Then we put it in a water bath. Stir until the mass reaches a homogeneous consistency. Remove from the bath and add all the flour at once. Knead the dough, it should turn out sticky and a little liquid, and put it in the refrigerator for half an hour or an hour.

Place the chilled dough on the table, add more flour if necessary, and divide it into 12 equal parts. Roll out thin cakes and bake on a baking sheet in an oven preheated to 180-200 degrees for several minutes until browned. We lay them on top of each other and trim them with a knife so that they are the same shape.

Let's move on to preparing the cream. Place sour cream, cream and powdered sugar in a bowl. Beat with a mixer until the mixture reaches the consistency of cream. We evenly grease 11 cake layers, do not touch the last one. Using a rolling pin, crush the cake scraps and sprinkle them on the sides of our cake. This can be done either with your hands or with a spatula.

On top of our culinary product we grease with condensed milk or chocolate glaze and decorate with berries. The delicious cake is ready! Let it soak for a few hours and sit down to drink tea! This was a very simple and not too expensive recipe for “Ryzhik”. The honey taste of this dessert is practically not felt, which will allow even those who do not really like this product to enjoy this dish. Bon appetit!

How to make Ryzhik cake with sour cream

If you decide to pamper your household with a similar dessert, you will need to prepare the following products: two chicken eggs, four tablespoons of sugar, 100 grams of butter, two teaspoons of soda, 600 grams of flour and 250 grams of honey. For the cream we need 700 grams of sour cream and a glass of sugar.

Cooking process

The recipe for “Ryzhik” with sour cream is quite simple. However, representatives of the weaker half of humanity may have problems rolling out dough for cakes. Therefore, for this procedure it is desirable to attract male power.

Break the eggs into a saucepan, add baking soda, butter, sugar and honey and place it in a water bath. After the ingredients have warmed up a little, we begin to beat them with a mixer until abundant foam forms and the mass increases in volume. Pour the hot mixture into a deep bowl, into which then pour all the flour. Knead the dough, which should be a little sticky. We divide it into about 10 parts, each of which we roll out into a thin cake of the desired shape. This must be done directly on parchment laid out on a baking sheet. To prevent the cake from bubbling during baking, prick it in several places with a fork. Place the baking sheet in an oven preheated to 200 degrees for 5-7 minutes. We do the same procedure with all the cakes. Then cool them a little and trim them to give the desired shape.

Let's move on to preparing the cream. This process is very simple: you just need to mix sour cream with sugar until the latter is completely dissolved and the mass increases in volume. The cream should turn out liquid, since we will need a lot of moisture to thoroughly saturate the dry cakes.

Let's move on to forming the cake. Place the cakes on a large plate and cover them successively with a thick layer of cream. We also coat the sides of our culinary product. Sprinkle the cake with chopped cake scraps. Place the dessert in the refrigerator overnight. In the morning you can drink tea with Bon appetit!

Preparing the Ryzhik cake with custard

If you often buy a similar cake in a store or bakery, then it makes sense to try making it yourself at home. Moreover, the recipe for “Ryzhik” with custard is completely simple, does not require any special ingredients and is accessible even to inexperienced cooks. So, if you decide, you need to prepare the following products: three glasses of flour, 200 grams of margarine or butter, four eggs, a glass of granulated sugar, 2-3 tablespoons of honey, a teaspoon of soda. Ingredients for custard: 1.5 cups of sugar, the same amount of milk, three eggs and 250 grams of butter.

Cooking process

It is recommended to start with the cream so that it has time to cool by the time we assemble our cake. Beat eggs with sugar, pour in milk, add butter and put on fire. Stirring constantly to prevent lumps from forming, cook until thickened. Remove from the stove, beat thoroughly with a mixer and leave to cool.

Let's move on to preparing the cakes. Melt butter or margarine in a saucepan, add eggs, sugar, honey, soda, bring the mixture to a boil, then let it cook for another couple of minutes. Pour the mixture into a deep bowl and combine with flour. Mix the dough. Divide it into 7-8 pieces. Roll out and bake until browned in an oven preheated to 200 degrees. We cut the finished cakes to the desired shape. We do not throw away the scraps, but chop them using a rolling pin or blender. We assemble our cake, one by one coating each cake on top and sprinkle it with crumbs on the sides. Place in the refrigerator for several hours. Here is our delicious “Ryzhik” with custard and it’s ready!

Another option for making a cake

There is also a recipe for “Ryzhik” with condensed milk. The dough for it is made in the same way as in the previous version. But to prepare the cream, condensed milk (300 grams), warm butter (200 grams) and orange zest are used. Beat the butter with a mixer until a fluffy foam forms, and then gradually add condensed milk and zest. Grease the cakes with cream and assemble the cake. The dessert can be decorated with beautiful berries.

Golden Ryzhik cakes, richly soaked in delicate cream with condensed milk, will delight many sweet tooths with their unusual taste. Despite its apparent simplicity, such a cake will be a delicious culmination of any holiday or home gathering.

Several times I bought “Ryzhik” in different stores with sour cream and condensed milk cream. Once I was even offered a combined version of a cake with custard and boiled condensed milk, strawberries and bananas. It was a slight shock for me, after which I stopped looking for and buying any variations of “Ryzhik” cakes and realized that it would be much better to learn how to flawlessly prepare the classic “Ryzhik” at home. Many times I didn’t get exactly what I wanted, but my recipe and the tricks for preparing this truly unique delicacy were constantly being improved and became closer to ideal.

Although the first, not entirely successful, copies of my super baked goods were greeted by the children with “Hurray!”, I knew that I could bake better, and I myself increasingly enjoyed bringing the cake to perfection. It turned out that on the Internet, on YouTube, in cookbooks, homemade recipe books of friends, neighbors, grandmothers in the yard and even teachers in our kindergarten, there are about 150 variants of various Ryzhik recipes. This was the second shock for me, and I realized that I was becoming a cake expert. And finally, I’m ready to present to your judgment the most classic, most ideal and most delicious recipe for the “Ryzhik” cake, for which I took many step-by-step photographs so that you can easily figure it out and prepare it at home, even if you have never baked cakes before!

There are many. The basis of each of them is classic honey cakes. But you can experiment with cream and layer the cake not only with butter cream with condensed milk. “Ryzhik” turns out no less tasty with sour cream and with. It all depends on the preferences and desires of the housewife who prepares it at home.

And now my recipe, time-tested and tested by numerous respected and very beloved guests, for the classic “Ryzhik” cake, which from the specified amount of products weighs more than 1.5 kg And 23-26 cm in diameter. Not bad, right? 🙂

• 560 g wheat flour
• 180-220 g butter
• 180 g sugar
• 70 g honey
• 2 eggs
• 4 g soda

Ingredients for condensed milk cream:

• 190-220 g butter (1 pack)
• 380 g condensed milk (1 can)

The best recipe for “Ryzhik” cake on the Internet in a classic version!

So, let's start preparing our miracle cake by preparing all the ingredients so that everything you need is at hand.

Remove the butter from the refrigerator in advance so that it softens slightly at room temperature. Then cut it into small cubes.

We will prepare the honey dough for “Ryzhik” in a steam bath. It’s not easy, but there’s no other way to cook classics! To do this, you will need two pans that are large enough to fit one inside the other.

Pour water into a large saucepan (enough so that it does not splash out when boiling when there is a container with dough in it), place it on the stove so that it begins to heat up a little - this will save time.

Meanwhile, take a smaller saucepan, crack the eggs into it and add sugar. Beat the eggs until foamy with an electric whisk.

It is better to take the eggs straight from the refrigerator, this way they are beaten much more efficiently, and we will get a very fluffy honey mixture for the cake, and subsequently ideal airy cakes.

Place the previously chopped butter into the fluffy beaten egg mass, and then honey (preferably at room temperature!)

Place the container with the egg-honey mixture in a slightly heated water bath and begin stirring periodically as the water and the sweet mixture for the dough heat up.

Do not place a pan of beaten eggs directly into boiling water, as the whites may curdle! The mass should heat up gradually as the water boils!

Keep the honey mass in a water bath until the honey, butter and sugar dissolve. Be sure to stir while doing this to prevent the eggs from curdling. I do this non-stop.

Be careful not to let the water boil too hot and splash onto the stove. The boil should be moderate.

When the mass acquires a homogeneous consistency, add soda (do not quench it with vinegar) and, without ceasing to stir our future cake, continue to cook the mixture for another couple of minutes.

Remove the honey mass for “Ryzhik” from the heat, cool and sift the flour into it.

Gently stir with a spoon and knead into a soft dough. It will not be elastic and should be easy to pinch off.

Divide the resulting soft mass for “Ryzhik” into balls of approximately the same size and put them in the refrigerator for 20-30 minutes, since chilled dough will be much easier to roll out than hot dough. But don't chill the dough too much, or it will start to crack when you roll it out.

I get 8 cake balls. This is the perfect height for the cake.

Roll each ball into a thin cake of the desired shape. The cake can be easily made round, square, rectangular!

Naturally, it is difficult to manually give the correct shape. Round shortcakes can be made using a pan lid (by pressing on the dough and rolling, for example), another shape can be cut with a knife according to a cardboard pattern.

Prick each honey cake with a fork so that it retains its flat shape and does not puff up during baking.

Preheat the oven in advance. I usually turn it on before I take the dough balls out of the refrigerator and by the time I roll out the first one, it has time to heat up.

Bake the base for the camelina, one at a time, until golden brown in the oven at 180 degrees.

Meanwhile, while the honey cakes are baking, prepare

Beat softened butter (room temperature) until fluffy with an electric whisk or mixer.

Pour natural condensed milk into the butter and beat again into a homogeneous mass.

You can use either white condensed milk or boiled milk. It turns out very tasty with milk that says “Caramel”.

Place the finished hot cakes on a flat surface and leave there until they cool completely. Since they harden a little and take the shape of where they lie, do not use a plate with a sag.

Don't worry about the hardness of the cakes. This is absolutely normal, and your honey saffron is sure to be soft and tender.

Grind 1-2 cakes into crumbs using a blender or rolling them out with a rolling pin.

Coat each cake with the prepared condensed milk cream, thus assembling our honey cake “Ryzhik”. Sprinkle the top and sides of this flawless and ideal delicacy and at the same time a delicious miracle with crumbs, as in the photo.

Your honey cake “Ryzhik” must be thoroughly soaked, so it is advisable to give it more time for this. You can put it in the refrigerator for several hours, or better yet, overnight.

And how to cut this honey miracle, the dream of Winnie the Pooh and everyone else, you will probably figure it out without me! 🙂

Bon appetit!

A step-by-step photo recipe for making honey cake “Ryzhik” was prepared by Olga Vladimirovna.

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

1. Combine 2 eggs and 150 g sugar
   
   
2. Beat with a mixer at high speed, making foam
   
   
3. Take a container with a thick bottom. Mix the remaining sugar with butter. Stir continuously over low heat until the sugar dissolves.
   
   
4. 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.
   
   
5. After 10 minutes, add the beaten eggs in a thin stream, constantly stirring the products.
   
   
6. 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.
   
   
7. Divide the dough into 10 - 11 identical cakes.
   
   
8. 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.
   
   
9. We lay the cakes in layers, spreading them with cream. See the link for the cream recipe

I can confidently say and not be mistaken that more than one generation of citizens of our country grew up on the famous Soviet-era cake “Ryzhik”. 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 batch 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

1. Pour powdered sugar and vanilla into a bowl with sour cream. If you make cream from sugar, add vanilla sugar.
2. Beat the mixture, adding the powder in two steps. Well-whipped cream will be liquid, this should not scare you.
3. 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:

1. 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.
2. Add eggs and beat thoroughly. Slowly add flour, continuing to stir the contents all the time.
3. Knead into a soft pliable dough. Wrap in film, hide in a bowl and place on the refrigerator shelf for 20 minutes.
4. After the specified time, take out the dough and form it into a thick rope. Divide into 6 parts. Refrigerate again for 10 minutes.
5. Roll out the dough balls into very thin layers and shape into a circle.
6. 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.
7. Be sure to collect the trimmings, chop them and use them to decorate the dessert.
8. Make the cream by mixing the ingredients indicated in the recipe list, setting the butter aside for now. Beat with a mixer.
9. Place the mixture on the gas burner, turning on the lowest heat. Heat, stirring, until the cream thickens.
10. Add butter to the hot mixture. Stir until it is dispersed. Cool the cream.
11. Coat the finished cakes with custard and fold into a cake.
12. 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:

1. 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.
2. Heat until the ingredients of the mixture dissolve.
3. Cool the mixture slightly, add flour. Beat thoroughly with a mixer, kneading the dough. As in previous recipes, add flour slowly and in portions.
4. Divide the finished dough into several equal pieces. Roll into a ball and flatten slightly with your hands. Roll out into a very thin round shape. Make a round piece of cake without cutting off any excess.
5. Bake the shortcakes at 180-200 o C. The signal of readiness is a slight browning of the product.
6. 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.
7. At the same time, apply cream. Soften the butter in the microwave, add condensed milk and sour cream.
8. Stir the mixture until completely homogeneous.
9. Brush the cakes generously. Place them in the cake. Sprinkle crumbs over the top of the dessert and coat the sides.
10. 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