Ordinary cake recipes; Ryzhik; at home

Ordinary recipes for “Ryzhik” cake at home

The Ryzhik cake bakes quite quickly; a traditional recipe with step-by-step photos will allow you to prepare this tasty delicacy from a small amount of ingredients in a matter of minutes. It’s important to just knead the dough for the shortcakes correctly so that they come out fluffy and tender and can quickly become soaked in cream. The traditional version of the cake is decorated with crumbs that remain after cutting the cake layers. But if you want to create a delicacy for a holiday version, then you can use icing, mastic, figures made from sweet powder and other decorations.

The number of cakes depends on personal preference. It is important to realize that the more there are and the thinner they are, the more affectionate the delicacy will be. After all, thin cakes will be soaked in cream more quickly. As for the cream, you can experiment here. The traditional version of the dessert uses custard, which is prepared by heating the ingredients in a saucepan.

Delicious saffron milk cake: traditional recipe

In the traditional recipe, honey is included in the cakes. Honey should be watery. If you don’t have such a product, then you can completely take the candied analogue and melt it in a water bath or in a double boiler. The composition of the cakes includes butter. You should not replace it with margarine. Otherwise, the cakes will have a specific taste and smell. It is important to realize that in order for the cake to be a success, you should use only high-quality, fresh ingredients.

The traditional sweet recipe is prepared quite quickly. Thanks to the larger amount of cream, it comes out quite gentle. Homemade saffron milk cap is a healthy delicacy. It contains no dyes, flavors or other chemically harsh components. Having prepared such a cake once, you will often use it as a Sunday recipe, when you want to pamper your family with something sweet!

Ingredients:

Butter – 200 g (100 g each for dough and cream);
Chicken eggs – 4 pieces (2 each in the dough and cream);
Sweet sand – 330 gr;
Watery honey – 2 tablespoons;
Flour – approximately 450 g;
Baking soda – 1.5 teaspoons;
Milk – 800 ml;
Vanillin - to taste.

Delicious saffron milk cake: traditional recipe

Manufacturing method:

The cake layers are baked in almost 3-4 minutes, so the manufacturing process should begin with the cream, which will need time to cool;
Take 100 grams of butter out of the refrigerator and keep at room temperature. While we are preparing the cream base, it will become soft and easy to work with;
In a bowl, beat 2 eggs with 150 grams of sugar. The mass should become fluffy and increase in volume by approximately 2 times;
Heat the milk in a saucepan. It should become warm, but not hot. Pour the milk into the egg mixture in a narrow stream, working vigorously with the whisk. The mass must be of a homogeneous state;
Pour 3 tablespoons of wheat flour into the base and stir thoroughly;
Pour the cream into a saucepan and let it warm up over low heat. Stir the mixture constantly with a whisk so that it does not burn. As soon as bubbles begin to form on the surface, turn off the heat;
Add softened butter and vanillin to the cream. Mix thoroughly with a whisk;
Let the cream cool to room temperature, then cover with cling film “in contact” so that the surface does not dry out;
While the cream is cooling, let's start making the cakes. To do this, place the eggs and the remaining sugar in a saucepan and place on low heat. Whisk the mixture until smooth. It is important to heat the base until the grains of sugar are one hundred percent dissolved;
Once the sugar has dissolved, add honey and butter. The ingredients should melt;
Add baking soda to the mixture and stir quickly. The mass must increase by 2 times. After this, remove the base from the heat and pour it into a bowl;
We begin to introduce sifted flour in small portions, kneading the dough;
As soon as the dough begins to gather into one lump, transfer it to a table sprinkled with flour, knead a little more and form a ball;
Divide the dough into similar parts. Their number depends on the diameter and number of cakes that are planned to be created;
Roll each part into a narrow layer, pierce it with a fork and transfer it to parchment paper;
Bake the shortcakes for about 4 minutes in an oven preheated to 180 degrees. They should turn golden;
Using a mold or cup, we cut off the uneven edges that we will need to make the topping;
Once all the shortcakes are ready, take out the cream and beat it with a mixer at low speed until smooth;
Take a plate, lightly grease the bottom with cream, and place the first shortbread on it. Coat the shortbread generously with cream, lay out the second shortbread. We alternate layers until the shortcakes are completed;
Coat the top and sides of the cake generously with cream;
Grind the dough scraps using a blender. Decorate the top and sides with crumbs;
Place the treat in the refrigerator for several hours. During this period of time, the layers will be saturated and become tender.

The usual recipe for Ryzhik at home

Not many people like cakes with butter. After all, they turn out to be quite fatty. Some housewives prefer to highlight the sweetness of honey with sour cream. In this case, sour cream is perfect. The crust dough can be created without butter. It will be the thickest, but not the least tasty. If you want to create the most tender cream, then sour cream can be mixed with cream. In general, you can always show your imagination and experiment.

The dough can be kneaded over an open fire or in a water bath. The extreme option is best used by those who have little experience in cooking. After all, if you are not distracted enough, the dough will not turn out. Therefore, in order not to take risks, it is better to use a water bath. You can create it from 2 pans of different diameters.

Ingredients:

Sour cream – 1 kilogram;
Sugar – 2 cups;
Chicken eggs – 3 pieces;
Watery honey - 3 tablespoons;
Wheat flour - about 3 cups;
Soda – 1 teaspoon.

The usual recipe for Ryzhik at home

Manufacturing method:

Mix a glass of sugar with sour cream and put it in the refrigerator. We'll start making the cream a little later. Until grains of sugar dissolve in sour cream;
In a bowl, beat the eggs with the remaining glass of sugar. Add honey and soda. Place the mixture in a water bath. Stir constantly, wait for the mixture to increase in volume by approximately 3 times;
Cool the finished mass, then add flour and quickly knead the dough. It is better to add flour not immediately, but in parts. Firstly, it will be easier to knead the dough. Secondly, you will avoid oversaturating the dough with flour. After all, you may need a little more or a little less flour, and not exactly the amount indicated in the recipe;
The dough must be quite thick. Roll it into a ball or sausage, and then divide it into equal parts;
Roll each part into a narrow layer and bake at 200 degrees for 2-3 minutes. We determine readiness by color. As soon as the shortbread becomes coffee-colored, it should be removed from the oven;
Be sure to cool the shortcakes. They are quite thin, so they will cool quickly;
Take out the sour cream and sugar and beat with a mixer. The mass should become fluffy, homogeneous and increase in volume;
Let's start assembling the cake. To do this, spread a couple of tablespoons of cream along the bottom of the plate and place the first shortbread. Layer with a second layer of cream. We continue assembling the cake until all the cakes are completed;
Generously grease the top and sides with sour cream and sprinkle with crumbs.

Sour cream soaks the shortcakes faster. Therefore, the cake can be put in the refrigerator for only 1-2 hours, and then immediately cut into portions and served.

In the summer, you can decorate the cake with the freshest berries and fruits. If desired, the fruits can be caramelized, in other words, fried in a frying pan with a small amount of sugar. The cream for layering cake layers can be created on the basis of condensed milk. It will turn out no less tasty, but cloying. Although if the delicacy is being prepared for kids, then this option will undoubtedly suit their character!

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Cake Ryzhik

Camelina cake is sometimes called honey cake due to the use of honey when kneading the dough. Read more about the saffron milk cake .

This cake can be prepared with either sour cream or custard. I like the traditional combination of milk and honey flavors, so I prepare the “Ryzhik” cake with custard. It makes the cake tender and moderately sweet. The milky taste is perfectly complemented by honey notes. The cake is perfect for a children's party.

The most delicious and beloved cake “Honey Fluff” or “Honey Cake”! Tender, melt-in-your-mouth honey shortcakes soaked in airy custard - an unforgettable taste of youth! The honey cake comes out very tasty, tender, airy and shaggy!

Honey cake “Ryzhik” – sweet, savory, familiar from childhood! Now I’ll show you how I cook it, using a family recipe.

Cake “Ryzhik”

Children's party
New Year
Christmas
Valentine's Day
February 23
March 8
Easter
Birthday
vegetarian

Have a nice day girls, I’m new, I’d like to share the recipe for the Ryzhik cake. Unfortunately, there are no photos at the moment, but if anyone makes it, you won’t regret it.

Ingredients

dough
sugar	1 glass
testicle	2 pcs
honey	2 tbsp.
butter (you can naturally use margarine, but I prefer butter)	100 g
soda	1 tsp
flour	2.5 cups (sometimes a little more, depending on the flour)
cream
milk	0.5 cups
sugar	1 glass
testicle	2 pcs
butter	300 g

general information

Complexity

Average

Step-by-step recipe with photos

1 glass of sugar
2 eggs beat with sugar
2 tablespoons of honey
100 grams of butter, you can naturally use margarine, but I prefer to
mix everything with butter, bring to a boil and remove from the heat.
add 1 teaspoon of soda,
put on heat and stir vigorously until it doubles in size, remove and add 2.5 cups of flour, from time to time a little more, depending on the flour.
Mix everything well and let the dough cool until fresh milk. The dough does not have to be either hard or watery. Approximately like plasticine.
Roll out the shortbreads extremely thin. They bake extremely quickly. Determine by color, they will turn light brown.
Cream
0.5 cups of milk
1 cup of sugar
2 eggs, mix everything, bring to a boil, cool and add 300g of butter, beat everything and spread on the shortcakes. Let sit in the refrigerator for a little while.
You can take boiled condensed milk with butter for example.

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Home cooking

Recipes by Inna Zhugastrova

Honey cake Ryzhik with butter, sour cream and condensed milk cream

Ryzhik cake - with a honey smell and delicate taste, the tallest, of 8-10 cakes, my favorite!
It's quite easy to prepare if you have the time. The honey cake recipe that I present here is extremely recognizable, traditional, it was used by our mothers and grandmothers. Cream made from butter, condensed milk and sour cream. Surely every family since Russian times has had a handwritten cookbook with a similar recipe lying around. This time I took detailed step-by-step photos of how to make a Ryzhik cake on honey shortcakes with sour cream and condensed milk. Even a novice cook can literally do it. All honey dough recipes can be found at the link given to us.
Various recipes for homemade cakes for every taste - follow the link given to us.