Ryzhik cake - classic step-by-step recipe

Good afternoon to all friends and guests of my blog! Today we will remember our favorite cake from childhood: Honey cake. The name of the dessert speaks for itself. Whatever version of the cake we choose, it is always prepared using honey. A most delicate culinary creation that will not leave any sweet lover without a positive feeling.

In general, the history of honey cake goes back to the distant past. True, we do not know what it was called then. But it owes its current name to this incident. The Russian Empress Ekaterina Alekseevna passionately did not digest honey. And a young cook entered her service, not knowing about her dislike for this product. So he prepared a honey-based cake...

Her Majesty really liked the confectionery product. And imagine her surprise when she found out the composition of the dish. The Empress ordered the cook to be rewarded and gave the cake the name Honey cake. Since then, it has been on the menu of all Her Majesty's feasts. This was such a wonderful occasion, thanks to which we can still enjoy this most delicate dessert.

Today it is not difficult to buy any cake in a store. However, no one can guarantee us compliance with all norms and proportions. Therefore, at least sometimes you need to bake a honey cake yourself. At least so as not to forget its delicate creamy honey taste.

In the article:

Honey cake according to the classic recipe at home
A simple recipe for Honey cake with sour cream
Honey cake - step by step recipe with condensed milk
Video of making honey cake that melts in your mouth
Classic recipe for Soviet-era Honey cake with custard
The simplest recipe for a delicious cake in a frying pan
Video on how to bake a honey cake in 30 minutes without rolling out the cakes

When preparing, please consider one important point. The bowl in which the choux pastry will be made is placed in a water bath. It should be steamed, but not touch the water that is boiling in the lower pan. Then the ingredients will be brewed in it, but not cooked.

A simple recipe for honey cake dough

Every housewife has her own recipe for making honey cake at home, because a cake baked with your own hands is much better than factory-made baked goods, to which dyes, preservatives and flavoring additives are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough you will need a little liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Classic recipe for Soviet-era Honey cake with custard

Did you find a honey cake from the times of the USSR? Do you want to feel nostalgic or just try a cake from those times that people talk about a lot, remembering the taste? I offer you “Soviet honey cake” according to my mother’s recipe.

According to all cookbooks, the classic Honey cake is always prepared with custard. And everything else is the delights of the housewives’ imagination. Although, of course, progress does not stand still. And all the old recipes are supplemented and constantly improved.

Products for cakes:

Egg - two pieces
Honey - two tablespoons
One glass of sugar
Four cups of flour
Butter - 100 grams
One and a half teaspoons of soda

For the custard:

Half a liter of milk
Egg - two pieces
Two tablespoons flour
Sugar 150-200 grams, to your taste
Butter 100 grams
Vanilla sugar packet

Preparation:

1. Fill the pan with water halfway and put it on the stove. Break the eggs into a smaller bowl, add sugar, butter, honey and mix thoroughly until smooth. Next, I place it in a boiling bath and stir the mixture until the sugar is completely dissolved.

2. Now you need to quench the soda with a drop of vinegar and add it to the heated mixture. Mix well, leaving to steam for a few more seconds.

At the same time, the contents will foam a little and increase in volume, this is good.

3. Remove all the saucepans from the heat. Then, gradually adding flour to the hot mass and kneading the dough. I put it on the table, generously sprinkled with flour and knead it intensively. I divide it into eight equal parts and make balls out of them. I put them in a plate under cling film and put them in the refrigerator.

4. For the custard, mix all the ingredients except milk in a bowl and whisk. Then add milk little by little, stirring constantly.

5. Next, I put the resulting mixture on low heat and stirring continuously, waiting until it thickens and is about to boil.

As soon as we see the first bubbles, immediately remove from the stove.

6. Add oil to the hot mass and stir until it is completely dissolved. Cover the finished custard with cling film directly over the surface so that a creamy film does not form. And I cool it to room temperature.

6. I take the dough out of the refrigerator and roll each ball into a flat cake. I do this directly on baking paper. I bake each cake in an oven preheated to 180 degrees for three to four minutes until golden brown.

7. When I take the cakes out of the oven, I immediately cut them to the desired diameter using a cake mat. Because when they cool, they will harden. Then it will be inconvenient to cut them, they will crumble and break. I will need the leftovers to sprinkle on the sides and top of the cake.

8. I start laying the honey cake. I coat each cake with cream and stack it on top of each other. At the end, I generously coat the sides of the cake.

9. Grind the remaining pieces from the cakes in a blender and generously sprinkle the cake with them. Now you need to wait eight hours for the cake to soak in the refrigerator.

The divine Soviet cake Honey cake is ready! Have cozy childhood memories and bon appetit!

Honey cake cream recipe

The cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. The sour cream should be very fresh, chilled and with a high percentage of fat content to make the cream more airy and velvety. The cakes will be perfectly soaked with cream prepared on the basis of liquid sour cream, but there will be no creamy layer between them. If the sour cream is liquid, pour it into gauze, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and whip perfectly.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and grains of sugar will not squeak on your teeth. You can add coconut, nuts, jam, crushed fruit, a little orange or lemon zest, cocoa or chocolate to the cream. The custard in this cake is also very tasty.

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream will pleasantly set off the sweetness of the condensed milk and the honey cake will not be so cloying.

Ryzhik cake - the best recipe

The cakes are ready and the cream has cooled. It's time to assemble the cake. We will assemble it in a detachable cooking form. As has already been noted more than once today, its diameter is 20 cm. The height of the treat will be 8.5-9.5 cm. Therefore, measure in advance the height of the dish in which you will assemble the prepared components.

If the height is not enough, then increase it with additional sides. There is a special film for this. And if you don’t have one, then take a plastic folder where you place files. Cut the plates to the required size. It will become a substitute for thick cooking film.

1. Place the baking dish on a plate or dish and place the first cake layer in it. It should lie tightly to the bottom. There should be no space between it and the wall. Use immediately the dish on which you will serve Ryzhik to the table. It will turn out heavy and it will not be possible to move it later.

2. Coat it liberally with custard.

Then place the second cake layer and press it tightly with the palms of your hands. Cover with a thick layer of cream. In this way, collect all 8 cakes. Don't forget to put custard on the top crust. The culinary form turned out to be filled to the top.

3. Apply the cream in a thick layer each time. But try to calculate so that it is enough for the prepared preparations. Leave two to three tablespoons for coating the side walls. We will sprinkle them the same way as the top. That's why we made a lot of cream so that there would be enough.

4. Place the assembled cake as it turned out in the refrigerator. Leave it to cool for 4-5 hours. During this time, the cakes will absorb the required amount of cream and become saturated, leaving a thin layer between them.

5. Place the cooled and dried trimmings from the cakes into a plastic bag. After tying a knot on it, roll it with a rolling pin on a cutting board to achieve crumbs. If the trimmings do not want to crumble, then first tap them with a meat hammer.

Large parts will break and it will be easier to make crumbs out of them.

6. It took us 5 hours, the cake was frozen and soaked in cream. Take it out of the refrigerator and sprinkle some of the resulting honey crumbs on top. Distribute it over the surface in such a way as to hide the cream and create an even and dense area.

7. Pull apart the locks of the baking pan and remove it from the cake. The cream has frozen and it is removed without the slightest difficulty.

8. Coat the sides with cream, first of all apply it where the surface is dry. If the sides are coated, then there is no need to apply an extra amount of cream. Sprinkle the edges with crumbs.

To prevent it from crumbling, place your palm or a piece of cardboard underneath. Use your hand or cardboard to press the crumbs against the walls. It must be applied as tightly and evenly as on top of the product. Remove the remaining crumbs from the plate using a silicone brush.

If desired, the cake is decorated. Use tinted cream to match the colors used in the treat. Or pieces of fruit and berries are laid out on the surface with crumbs. The existing decoration in the form of crumbs is enough for us. Therefore, we stop there.

The cake is ready and it's time to serve it. Cut it into pieces in the form of triangles. The pieces turned out neat. The cakes were soaked in cream, but the coating remained in the form of a thin layer. What decorates the treat and makes it beautiful and appetizing. The honey cake turned out not too sweet, which is good. We don't like overly sweet cakes. A cloying taste dulls other sensations, and sometimes the true taste is not felt.

Friends, as you can see, the cooking process is not complicated. But you won’t get off quickly here. Previously, there were no computers or phones with chat rooms. Therefore, we calmly spent the day cooking. Now the time is different. If you decide to make Ryzhik honey cake, be patient.

And believe me, it's worth it. You can't buy a cake like this in a store. It is prepared only with your own hands. Therefore, do it on holidays and on Sundays. Delight your family and friends with a taste of Soviet times.

That's all I have for today. Until next time. And Bon Appetit!

Author of the publication

offline 4 hours

How to make honey cake cakes correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe yields about 7–10 cake layers, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut off in finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.

Let's prepare a honey cake with sour cream in a frying pan

If you need to quickly prepare delicious pastries for tea, a honey cake with sour cream made in a frying pan will come to the rescue. It is prepared simply, and most importantly quickly.

Products for cakes:

100 grams of butter;
3 eggs;
60 grams of honey (about 2 large spoons);
150 grams of sugar;
2 large spoons of sour cream;
400 grams of flour;
half a small spoon of soda.

For the cream you will need:

600 grams of sour cream;
100 grams of sugar;
a little vanilla.

Cooking method

Place butter, honey and sugar in a container and place it in a water bath. Keep the mixture on the fire until the sugar melts and the honey becomes more liquid. Then remove the container from the heat and immediately add baking soda. Stir and leave the mixture for 5 minutes, during which it should foam slightly. As soon as the mixture has cooled, break the eggs into it, add sour cream and mix everything thoroughly.

Add flour to the mixture and knead into a soft dough. If it turns out to be liquid or sticky to your hands, you can add a little more flour (however, do not overdo it, otherwise the cakes will turn out tough). Divide it into 8 equal parts and roll each into a flat cake. Using a plate, cut out a circle along the diameter of the frying pan (the cakes can also be cut out in another way, for example, into a rectangle), and leave the rest of the dough - we will use them to make crumbs for sprinkling on the finished cake.

Attention! To prevent the dough from tearing and make it more pliable, it is recommended to put it in the refrigerator for half an hour before rolling.

Bake the cakes in a low-heat frying pan for 5-7 minutes. During this time, each one needs to be turned over 1-2 times so that they brown evenly and are completely baked. You need to fry the dough with the lid open, otherwise it will be wet and easily break when assembling the cake. Before preparing the cake, pierce it with a fork in several places.

The finished cakes should be allowed to cool completely.

Mix cold sour cream with sugar and vanilla, then beat thoroughly. We coat the finished cakes with cream, and then carefully grease the sides and top of the honey cake. Sprinkle the cake with crumbs and leave to soak for 8 hours in a cool place.

A few secrets from the pastry chef

Do not use buckwheat and acacia honey for the dough: despite the incomparable taste and aroma of these types of honey, the cakes will be slightly bitter. Honey must be liquid in order for the dough to be homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.

Classic honey cake prepared at home: step-by-step recipe with photos

We offer you a step-by-step recipe for honey cake. With our instructions you will quickly master this confectionery art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 G.

Cooking method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine eggs with sugar and beat well until fluffy.

3. Add butter, honey and soda to the beaten eggs.

3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

Classic honey cake with sour cream

A very rich and tasty honey cake with sour cream. When prepared at home, it turns out very soft, tall, well-soaked and fluffy. And preparing such baked goods is easy and simple.

Products for cakes:

100 grams of honey (about 2-3 large spoons);
200 grams of sugar;
2 eggs;
50 grams of butter;
400 grams of flour;
20 ml water;
a small pinch of soda.

Products for cream:

700 grams of sour cream (preferably the fattest one, since it contains less liquid, due to which the cream is completely absorbed into the cakes and does not leave a layer);
a glass of sugar;
a pinch of vanillin.

Cooking technology

Place honey in a saucepan and place it on the lowest heat. We wait until it warms up (no need to boil!), then add baking soda and stir the mixture. As a result, it should become more magnificent and turn white. Pour sugar into the honey mixture and pour warm water. Place the container in a water bath and wait until the sugar is completely dissolved and the mass becomes fluffy again. Then simmer the honey mixture over low heat for 5 minutes until it acquires a caramel color. Add butter to the hot mass and wait until it completely melts.

Once the mixture has cooled, break the eggs into it and mix lightly. Then gradually add flour and begin to actively mix the dough (it will be better if you sift it in advance). As soon as it becomes thick, put the resulting mass on a table sprinkled with flour and continue kneading. The result should be a thick lump that does not stick to your hands (if necessary, you can add a little more flour).

Divide the finished dough into 8-10 pieces, wrap each one in film and put it in the refrigerator for half an hour. During this time, the dough will cool, acquire gluten and roll out perfectly.

From the resulting pieces you need to roll out thin cakes, place them on a baking sheet and cut them with a plate, giving them the desired shape. The remaining dough is also baked, as it will be sprinkled on the finished cake. Each cake is baked in the oven for 5 minutes at 180 degrees. To prevent the dough from sticking during cooking, you can cook it on parchment paper. It is also advisable to prick it with a fork in several places before frying so that the cakes do not swell and turn out even.

The finished cakes need to be cooled completely.

Thoroughly beat the sour cream with sugar and vanilla until it stops creaking at the bottom of the container. We grease the cakes with the finished cream, gradually assembling the cake, and then coat the sides and top of the cake well. Sprinkle the honey cake with crumbs (to do this, grind the remaining pieces of dough using a food processor) and put it in a cool place for at least 8 hours.

Delicious honey cake with cognac

This is a recipe for the most delicious honey cake, which can be prepared for any holiday, and if children are tasting the cake, the cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Honey cake recipe with condensed milk and butter

If you want to prepare something tasty and simple for tea, be sure to pay attention to this recipe. Honey cake with condensed milk turns out very tasty, tender, and is prepared quite quickly and simply. The main thing is to choose the right condensed milk, since the main taste of the dish depends on it. It must be natural, that is, it must not contain anything other than milk and sugar.

Products:

4 cups flour;
2 large spoons of honey;
2 eggs;
a glass of sugar;
a small spoon of soda;
200 grams of margarine;
250 grams of butter;
can of condensed milk (not boiled).

How to cook

Melt margarine and honey in a water bath. Add sugar and wait until it completely dissolves. As a result, the mass should increase in volume and lighten. Remove the honey mixture from the heat and wait until it cools completely. After this, break the eggs into it, mix and begin to gradually add flour. Knead a soft dough that should not stick to your hands.

Divide the dough into equal pieces (8 pieces) and roll them out to fit the mold. The main thing is that all future cakes are the same size. You need to bake them one at a time for 5 minutes at 180 degrees. We don’t throw away the leftover dough – they need to be baked and crushed into crumbs.

While the finished cakes are cooling, beat the condensed milk with softened butter. Then we assemble the cake, gradually coating the cake layers. The finished honey cake should be sprinkled with crumbs and placed in the refrigerator for 8-10 hours.

Quick honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and coat with cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert!

On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the chef of Alexander I for inventing this delicious dessert, which makes life seem even more beautiful...