Cake "Ryzhik" - the same one from Soviet times

Basic recipe for a delicious dessert

Currently, hundreds of recipes for honey cakes and even more fillings and creams for them have been described. But in all this diversity, the classic recipe for the Ryzhik cake stands out.

Basic composition of cakes:

• eggs (large) – 2 pcs.;
• milk – 2 tbsp. l.;
• honey (not light, aromatic) – 2 tbsp. l.;
• sugar – ¾ cup;
• butter – 50 g;
• wheat flour (“Extra”) – 420 g;
• soda – 1 tsp. (with top).

Cream composition:

• butter – 400 g;
• can of condensed milk – 1 pc.;
• cream liqueur or cognac – 1 tbsp. l. (at the discretion of the hostess).

Step-by-step instruction:

1. Stir butter, honey, sugar in a separate bowl, add milk, eggs and place in a container with boiling water. Heat the mixture with constant stirring.
2. As soon as the sugar dissolves, add soda and heat a little more in a water bath until bubbles appear.
3. Then place the dishes on the table, sift the measured amount of flour and knead a soft dough.
4. Place it in the refrigerator to “rest” for a while so that the dough hardens a little and makes it easier to roll out.
5. Before baking the first cake, lightly sprinkle the baking sheet with flour. You don't have to do this for subsequent baking.
6. Divide the dough into 8 equal koloboks. Each one is rolled out in turn into an almost transparent layer and baked until caramel-colored. The cakes are baked very quickly at t°150° C, so you should be careful not to burn them.
7. Trim the cakes before baking or immediately after, while they are still hot. The trimmings are used to make crumbs for the cake. If the cakes are baked on silicone mats, then use one of the cakes for topping.

Prepare the creamy mass:

1. Soften the butter.
2. Pour condensed milk in portions and beat well into cream.
3. Add 1 tbsp. l. cream liqueur or cognac (optional).

Layer the cakes with cream. The top and side surfaces are covered with crumbs, chopped nuts and grated chocolate.

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

Cake “Ryzhik” with sour cream

It happens that in the morning the owner of the house is taken by surprise by a telephone call. And the circumstances are such that in the evening there must certainly be a homemade cake on the table, no matter what the cost, because there will be guests. And this baking option will actually cost almost nothing.

The “Ryzhik” cake with sour cream is inexpensive, but its taste rivals that of expensive branded desserts. And he will not yield to them in anything.

What you will need:

• sour cream (30% fat) – 500 g;
• powdered sugar – 5 tbsp. l.;
• vanilla sugar – 5 g;
• dough according to the recipe described above (basic).

How to prepare:

1. Roll out and bake 8 thin cakes.
2. Place fatty (30%), fresh, non-acidic sour cream (chilled) into a saucepan and beat with a whisk by hand. Add powder mixed with vanilla and mix.
3. The baked cakes are coated with the finished cream. The top and sides of the cake are greased and sprinkled with grated roasted walnuts or chocolate.

Sour cream can be supplemented with cream, i.e. take equal parts 250 g of sour cream and the same amount of cream and beat with sugar and vanilla.

Cake "Ryzhik" in a slow cooker with boiled condensed milk

Calorie content: 299 kcal. Cooking time: 2.5 hours. Kitchen utensils: bowl, mixer, multicooker.

Ingredients

• The number of eggs in the recipe depends on their size.
• Large, selected ones will need 3 pieces, small ones you need to take 4 pieces. It is better to use dark honey: honeydew, heather or buckwheat. The red tint of our cake depends on its color.
• Instead of walnuts, you can take any other nuts.

Step-by-step preparation

1. Break 3-4 eggs into a deep bowl and beat with a mixer. Gradually introduce 100 g of sugar. Beat until the sugar dissolves and the foam becomes fluffy and white.

2. Place 150 g of honey in a bowl and add 7 g of baking powder. Beat with a mixer until all ingredients are completely dissolved.

3. Add 260 g of flour and mix with a mixer at low speed. We get a liquid, airy dough with the consistency of thick sour cream.

4. Grease the multicooker bowl with 15 ml of vegetable oil and pour the dough into it.

5. Close the multicooker lid, select the “Baking” program, and set the time to 1 hour.

6. Meanwhile, prepare the cream. Place 500 g of sour cream and 325 g of boiled condensed milk into a deep bowl.

7. Mix with a mixer until smooth for 3 minutes at high speed.
8. Turning off the heating function, let the biscuit cool for 30 minutes without removing it from the multicooker.
9. After half an hour, remove the cake that has come away from the walls from the multicooker bowl and let it cool completely at room temperature.

10. Using a long sharp knife, cut the sponge cake into 3 layers of equal thickness.

11. Using a knife, scrape a small amount of crumbs from the bottom layer, which will later be needed to decorate the cake.
12. Let's start assembling the cake. Generously coat the cakes with cream.

13. We also coat the lower surface of the middle and top cakes with cream before placing them on the bottom cake, so that the porous dough is easier to soak in.

14. Apply cream to the top and sides of the cake and decorate with crumbs and walnut halves. Place the cake in the refrigerator to soak for 5-6 hours.

Video recipe

See how to make a delicious cake in a slow cooker.

With nutty and fruity flavor

Honey cake “Ryzhik” can be prepared for some family holiday, for example, a birthday. And it would be perfect luck to have 5-6 large Antonov apples in the refrigerator. Then a cake with cream made from fragrant fruits will be a wonderful gift.

What you will need:

• cakes according to the basic recipe – 8 pcs.;
• butter – 150 g;
• sour cream (non-acidic) – 300 g;
• sugar – 1 glass;
• Antonov apples – 6 pcs.;
• vanillin - on the tip of a knife;
• roasted cashews – ¾ cup.

How to prepare:

1. Remove the seeds and core from the apples, bake them in the oven until soft and rub through a fine sieve.
2. Add sugar to the applesauce and boil, remembering to stir, for 5 minutes. Cool.
3. Beat the butter until white, adding sour cream little by little. If it is very oily, just mix it.
4. Spread the cream in portions into applesauce, add vanilla sugar, and lightly whisk.
5. Roasted nuts are crushed to dry crumbs.
6. The cake layers are layered with a creamy mixture, the top one is coated with cream and sprinkled with cashew nuts and crumbs.

Worth about for baby food.

Apple cream contains a lot of fiber, organic acids; baking allows you to preserve vitamins B, PP and E, as well as potassium, which is so necessary for a child’s body. In addition, nuts, which contain essential fatty acids, vitamins A, E, etc., have invaluable benefits.

How to make with custard layer

Custard is universal; it is used to fill vol-au-vents and dough baskets. “Ryzhik” cake with custard is a delicious, light dessert, the layer of which is flavored with chocolate, nuts, marmalade, etc. Here is one of the options.

What you will need:

• cakes according to the main basic recipe - 8 pcs.;
• low-fat cream or milk - 2 cups;
• eggs – 2 pcs.;
• granulated sugar – 7 tbsp. l.;
• flour (starch) – 2 tsp;
• butter – 250 g;
• cream-vanilla liqueur – 1 tbsp. l.;
• white chocolate - bar.

How to prepare:

1. Mix flour and eggs in a bowl, stir vigorously until all lumps disappear.
2. Add half the portion of cream (milk) specified in the recipe and mix again.
3. The remaining cream is combined with sugar and heated to a boil.
4. The boiled cream syrup is carefully poured into the egg-flour mixture, placed on the stove and, stirring constantly, brought to thickening. Cool.
5. Add soft butter into the cream in small portions and beat until fluffy.
6. Add a spoonful of cream liqueur to the mixture.
7. Coat the cakes, sides and top with cream, sprinkle with crumbs and white chocolate shavings.

To improve the taste, the flour can be pre-fryed or taken in equal parts with starch.

How to cook “Cake “Honey” (Ryzhik)”

1. Take 2 pans, fill one with water, and put the second inside, it is important that the bottom of the second does not touch the water.

2. Place butter and granulated sugar in a saucepan.

3. Add three tablespoons of any honey you like to the ingredients in the pan. Place both pans on the fire and melt all the ingredients in a water bath.

4. Meanwhile, beat chicken eggs into a separate bowl, add a tablespoon of soda and beat everything until a fluffy foam forms.

5. Remove the melted honey and butter from the stove, add eggs beaten with soda, stirring all the time.

6. Sift the flour directly into the bowl, first add only 2.5 cups in portions, mix well after each. The dough turns out sticky.

7. Pour a small part of the remaining flour onto the table, lay out the sticky dough and gradually add the remaining flour, knead the dough.

8. Wrap the dough in film or transfer it to a bowl, cover with a towel, and leave in a warm place for 1 hour. After 60 minutes, take out the dough and roll it into a sausage like this, divide it into 9 parts (cakes).

9. Cut the dough, roll each part into a ball.

10. Cut a piece of parchment, lay out each piece of dough, roll it out very thin, then place a lid (or plate) on which you will cut out the shape of the cake.

11. Bake each cake at a temperature of 200 degrees for 2 minutes, as a result we get these golden brown cakes. We cut off the remaining pieces and put them in a separate plate.

12. For the cream: pour sour cream into a bowl, add powdered sugar, lemon juice and vanilla, beat until it becomes a liquid consistency. After this, add a packet of thickener for sour cream and beat everything again.

13. Grind the remaining cakes in a blender into fine crumbs.

14. Spread each cake with the resulting cream and stack it on top of each other.

15. Coat the sides and top with cream, sprinkle everything with the prepared crumbs and put the cake in the refrigerator for several hours. Bon appetit!

“Ryzhik” with milk cream

The Ryzhik cake can be offered as the main dessert for anniversaries, birthdays, and the celebration of memorable dates.

The layer for a cake for this kind of celebration is often the classic French cream “Charlotte” made with milk.

What you will need:

• cakes according to the main basic recipe - 8 pcs.;
• milk (preferably above 3.2%) – 250 ml;
• butter (sweet) – 200 g;
• powdered sugar – ¾ cup;
• chicken egg yolks – 2 pcs.;
• rum (cognac) – 1 tbsp. l.;
• raspberry syrup (strawberry or cherry can be used) - to taste;
• dark chocolate – ½ bar;
• grapes and lemon balm leaves - for decoration.

How to prepare:

1. The butter is first removed from the refrigerator so that it becomes soft.
2. Fresh chicken eggs are washed well under running water, then carefully separated into yolks and whites.
3. Pour the milk into a ladle, put the yolks and powder in there.
4. Boil the milk syrup until thickened, stirring constantly with a wooden spatula, about 2 minutes. Cool.
5. Grind the softened butter until fluffy, then add the milk-egg mixture and cognac in portions. After whipping, pour in the raspberry syrup and carefully mix the cream.
6. Layer baked cakes with it.

The top and sides are also decorated with cream, chocolate chips, seedless grapes (white or pink) and lemon balm leaves.

With condensed milk

Cake “Ryzhik” with condensed milk and cottage cheese is a pleasant weekend surprise that will appeal to both adults and children.

What you will need for the cream:

• milk or condensed cream - 1 can;
• cottage cheese – 250 g;
• powdered sugar – 100 g;
• butter – 180 g;
• vanillin - on the tip of a knife;
• cognac (rum, liqueur) – 1 tbsp. l.;
• fresh or canned fruit - to taste.

How to prepare:

1. Bake 8 honey cakes (according to the classic recipe above).
2. Grind soft butter with powdered sugar until white.
3. Add condensed milk and vanillin in portions, pour in a spoonful of cognac, constantly whisking.
4. The cottage cheese is rubbed through a sieve and gently mixed into the cream. Beat with a mixer.
5. Layer the cakes with cream. The top is decorated with crumbs and pieces of fruit.

Honey cake Ryzhik with custard, classic recipe at home

This recipe for the famous Ryzhik cake is for those who love custard. Sprigs of rosemary or pine needles, fresh berries, and nut praline would be good decorations.

The calorie content of the Ryzhik cake with custard is 250 kcal per 100 g. Total dish: 5936 kcal.

Difficulty: medium.

Preparation time: 90 minutes + 12-24 hours for soaking.

Honey cake ingredients:

Cakes:

• 500 g premium wheat flour • 200 g white sugar • 100 g butter 82.5% • 2 eggs • 70 g aromatic honey • 1.5 teaspoon soda

Custard:

• 2 eggs • 850 ml milk • 200 g white sugar • 60 g premium wheat flour • 100 g butter 82.5% • 1 pinch vanillin

Classic recipe for honey cake Ryzhik with custard:

Making milk custard for the cake:

1. Beat eggs into a saucepan and add sugar. Armed with a mixer, beat into a lightened, fluffy emulsion; the sweet crystals should disappear.
2. Add a little milk, add flour and vanilla. Using a mixer, beat until completely smooth and pour in the remaining milk.

3. 
   We send the saucepan to heat, boil, stirring constantly and intensively, until the milk mass thickens, the whole process will take 10-15 minutes.

4. Cool the milk cream, add butter, beat with a mixer into a homogeneous, creamy mass.

Making custard cakes:

1. Having built a water bath, beat the eggs into a bowl and add sugar, using a mixer, beat as quickly as possible until a smooth emulsion and the complete disappearance of sweet particles.
2. Add butter and honey to the whipped emulsion, stirring constantly and intensively until it becomes a homogeneous and liquid mass; heating should be minimal.
3. Pour soda into the custard base, stir, the mass will foam strongly and rise well.
4. Sift the flour using a sieve, add it into the honey preparation in parts, kneading with a wooden spoon and eliminating lumps. The honey dough will not be very steep, but thick.
5. Sprinkle the work surface and dough with flour, knead the honey mixture with your hands, adding flour. A well-kneaded dough will be elastic, soft and pliable. Remember that you will need more or less flour, watch the texture of the choux honey dough.
6. Divide the choux honey dough into 6 equal parts.
7. Using a rolling pin, roll out the honey preparation on sheets of parchment into the thinnest, round layer possible, not forgetting to sprinkle with flour.
8. Repeat the steps with the remaining honey dough.
9. Place the honey cakes in an oven preheated to 200 degrees for 3-5 minutes, the baked goods will be covered in a beautiful golden brown color.
10. So we bake the remaining raw shortcakes.
11. We cut the baked cakes to a size of 20-24 cm; you can use a plate or the bottom of a springform pan as a stencil. Cool the baked goods.
12. We turn the honey scraps into fine crumbs using a blender or masher.

How to create honey cake Ryzhik with custard:

• Apply cream to the honey cake, leveling it with a spatula; it is more convenient to do this with a spatula.
• We assemble the cake according to the principle: cake + cream.
• Generously cover the top and sides of the honey cake with custard, leveling it using a spatula.
• Sprinkle the entire cake with honey crumbs from the scraps.
• We send the honey cake Ryzhik to a cold place for 12 hours, or better yet for a day.