MY; |; SOUP

MY | SOUP

1. Ingredients
2. Honey "Ryzhik"
3. Making a cake according to a traditional recipe
4. Making sour cream

• 300 g sugar:
• 2 tablespoons of honey;
• 1 dessert spoon of soda, slaked with vinegar;
• 100 grams of butter with a fat content of 82.5%;
• 550 g sour cream;
• 3 cups of flour (if the dough is not elastic enough, you can add another half cup of flour);
• 2 testicles;
• prunes, walnuts, vanilla - optional.

Honey "Ryzhik"

The tender honey cake “Ryzhik” with sour cream is easy to make, and besides, almost all housewives probably have all the ingredients for this dessert in their refrigerator.

Naturally, it is difficult to call it a dietary dish (calorie content per 100 grams is 436 calories), but, prepared for any occasion, it will not leave any family member or guest indifferent.

It is curious that the eternal Russian “Medovik” is a model of a cake made from “Ryzhik” cakes with sour cream. The honey cake originated under Emperor Alexander I. At his court, a ban was introduced on the use of honey during food preparation, due to the fact that his wife Elizaveta Alekseevna did not like the taste of this product.

But after the appearance of a new confectioner at the court of the Ruler, Elizaveta Alekseevna’s attitude towards honey changed dramatically. Not knowing about the honey ban, the pastry chef decides to prepare a special treat, the recipe for which he got from his great-grandfather. The Ruler's wife liked this treat so much that it became her favorite dessert.

Since then, different versions of “Medovik”, including the “Ryzhik” cake with sour cream, have become one of the favorite Russian sweets, which is easy to prepare at home.

Making a cake according to a traditional recipe

The traditional recipe for a “Ryzhik” cake with sour cream cream first involves making the cake layers, so that while they cool, the housewife can prepare the cream.

1. Break the eggs into a separate container and add ¾ cup of sweet sand. Beat the egg mixture until smooth.
2. The resulting egg mass is filled with butter, previously cut into pieces, and honey, everything is lightly mixed and placed in a water bath. The ingredients are one hundred percent melted.
3. After the butter has completely melted and the sugar has dissolved, slaked soda is added to the container, causing the mixture to quickly turn white and begin to increase in size. This ingredient in the honey cake “Ryzhik” with sour cream is needed to give the shortcakes some airiness.
4. The container is removed from the water bath, and then flour is sifted into it in small portions. At first, the dough should be kneaded with a fork, and later kneading can be continued with your hands.
5. After the dough becomes elastic, you need to form it into a long sausage, which must be divided into 7-9 equal parts.
6. All pieces of dough are rolled into separate balls, transferred to a plate and placed in the refrigerator for 60 minutes.
7. At this time, you need to set the oven to warm up to 180 degrees.
8. 1 ball is removed from the refrigerator and rolled out to a width of 2-3 mm. The layer is rolled out to approximately 20 cm in diameter.

In order for the cakes to be even, any rolled out layer should be covered with a plate and trimmed evenly along the edge. You can see how to create this in the photo of the recipe for the “Ryzhik” cake with sour cream.

The purchased even circle is laid out on a baking sheet covered with parchment oiled with butter. This cake is baked for 5 minutes until golden brown. At this time you need to roll out the next ball. Using this technology, all 7-9 cakes should be prepared.

The remaining scraps need to be collected and baked into an additional shortbread, which will be used to produce crumbs.

Making sour cream

Next, the housewife needs to figure out the sour cream for the homemade Ryzhik cake. To do this, whip sour cream with the remaining amount of sugar and vanilla. It is necessary to beat the mixture until the sweet crystals are completely dissolved.

If it was decided to supplement the recipe for honey cake “Ryzhik” with prunes, then the last one should be steamed and cut into small pieces, and then chop the nuts. After the shortbread is spread with sour cream and sugar mixture, sprinkled with nut and prune pieces.

The next shortbread is covered in the same way, which is placed on top of the first one and pressed lightly. All the shortcakes are coated in the same way, ultimately forming a “Ryzhik” cake with sour cream, as can be seen in the photo.

The shortbread baked from leftovers crumbles finely. You need to sprinkle the purchased crumbs on top and around the edges of the dessert.

To really reveal the taste properties of the dessert, it should be left for a couple of hours at room temperature, so the honey cakes will be painstakingly soaked in sour cream. For those who have a sweet tooth, a good variation of the traditional recipe is to make a “Ryzhik” cake with sour cream and condensed milk.

Ryzhik cake with sour cream

This is the very first honey cake that I liked. I recognized its name as simply “honey”, of which there were many and different. Therefore, try to purchase honey cakes, cakes, etc. in cooking did not bring the desired taste. And already in my hometown I learned the name of this work of culinary art. I’m posting it specifically at this moment for a reason, there is a deep meaning in it, which will be discussed later.

Ingredients for the Ryzhik cake:

for the cakes:

for cream:

Making cake layers for the Ryzhik cake:

Prepare a water bath from 2 pans. In the smallest bowl we put soda, eggs, honey, butter and sugar. We put the pan in the bathhouse. When the ingredients are slightly heated, we begin to beat with a mixer until the ingredients are evenly mixed, and later obtaining abundant foam and growth in volume. At this time, the water in the lower pan is boiling over a leisurely fire.

I pour the whipped contents of the pan into the mixing bowl. I pour all the flour there and knead the dough. I do this with a mixer. When there was no such mixer, I kneaded the dough by hand. The dough comes out hot and slightly sticky.

We cut it into 10-11 parts, 95-100 grams in some places. any. If you don’t want to fuss for a long time, you can knead less dough by recalculating the number of ingredients. Roll out a narrow crust into the desired shape on baking parchment. And this is the main point. Because this cake can be given any shape. For example, “horseshoes”. To be honest, this particular cake was my first candidate for a cake of a similar shape and it would be called “honey horseshoe”. But I overcame the most common recipe, which can be found on this page. I got distracted. We pierce the shortbread with a fork in almost all places so that it does not bubble during baking. It is easier to roll out the dough while it is hot, so we try to maintain its temperature, at least by covering it with a towel.

Next, preheat the oven to 200-210 degrees. Place the parchment with the dough on the sheet and send it to the oven to bake until beautifully golden brown. This takes 5-7 minutes. During baking, we have time to roll out the new shortcakes. When the cake has cooled, cut out the desired shape using the template. My torus will simply be round. I have come across options in the shape of an Olympic bear; you can give it the shape of a horse, as an option.

Forming the Ryzhik cake with sour cream:

Sour cream is much easier to prepare than I previously said. Because we will need all the moisture that is in sour cream to soak the dry shortcakes. Simply add sugar to full-fat sour cream. And beat until the sugar dissolves and the cream grows in volume. The cream will be watery - that’s how it should be. It’s very tasty to grease this cake with custard, especially butter, read the recipe here. I chose sour cream; from my point of view, this is a traditional option. And literally more ordinary. In the comments came an addition from Natalya that the traditional version of “Ryzhik” is made with cream from boiled condensed milk and butter. The recipe for such a cream can be found here.

Place the shortcakes on a huge plate and coat them one by one with a thick layer of cream. Forming a cake. We also coat the outside.

We lightly dry the cake scraps in a cooling oven and chop them. Using a sieve, sprinkle over the cake. Place the finished cake in the refrigerator to soak for 10 hours. Mix the remaining crumbs with the remaining sour cream and sugar and also put it in the refrigerator.

That's all. My modest family finished this large cake weighing about 2 kg in less than a day. Bon appetit.

The cake we remember and love is saffron milk saffron with sour cream.

Almost everyone loves making honey cakes, but they try to bake not honey biscuits, but multilayer cakes called Ryzhik. This culinary masterpiece is very satisfying, sweet and tender. The smell of honey spreads throughout the apartment or house while the dough preparation process is underway. One of the most tender types of honey cakes presented is Ryzhik with sour cream.

Tenderness in every piece

Let's look at the recipe for a saffron milk cake, which is very richly soaked in sour cream cream.

What ingredients do we need to make the dough:

• Butter – 100 gr.;
• Chicken eggs – 2 pcs.;
• Granulated sugar – ¾ cup;
• Natural honey – 2 tablespoons;
• Wheat flour of the highest quality – 3-3.5 cups;
• Soda – 1 teaspoon;
• Lemon – 1 pc.
• To make sour cream:
• Sour cream 25-30% fat – 600 g;
• Prunes – 200 gr.;
• Walnuts – 200 gr.;
• Granulated sugar – ¾ cup.
I suggest adding prunes between the shortcakes, because their taste will not offset the sweet taste of sugar and honey.

Thanks to prunes, the cake will not be so cloying. People who do not like very sweet types of pastries will appreciate this cake. The addition of prunes will add some sourness to this saffron milk cap. Because we present sour cream, the recipe for making it does not take much time, so we will start this cake by showing the recipe for the dough and the method for making it.

First, break the eggs in a bowl and add sugar.

After that, whisk this mixture until the sugar is partially dissolved. After the sugar, honey and softened butter, cut into small pieces, will follow in the container with the preparation.

Place the bowl with the contents in a water bath.

While stirring, wait until all the ingredients are completely dissolved and transformed into a homogeneous mass.
When you are satisfied with the appearance of the mass and its uniformity, add soda, quenched with lemon juice. The dough piece will immediately turn white, begin to grow and significantly increase in volume.

Once the process of mass growth is complete, remove the bowl from the water bath and begin adding flour.

In order for the flour to be saturated with oxygen, it needs to be sifted. Later, add the sifted mixture in small portions.

While the dough can be stirred with a spoon or whisk, let’s do it. Then it becomes difficult to mix and we begin the kneading function with our hands.

The next step is to divide the mass into equal pieces.

First, roll the sausage, and then divide the entire length into halves, then each half into halves. And so on until you get 8-10 pieces of a similar size. Roll any piece into a ball and leave it in the refrigerator for 60 minutes. After this, we begin to roll out any individual cake on parchment, because thin cakes are difficult to transfer from the table to a baking sheet, it is better to immediately roll them out and cut them out on baking paper.

Preheat the oven to 180 degrees and place any layer on a separate baking sheet in the middle part of the oven.

We collect the scraps and also roll them into a separate ball. Later we will use it to create a shortbread for topping the cake. Any layer after passing a rolling pin over it should not exceed 2-3 mm. thickness. Such thin layers are baked in 4-5 minutes, so as soon as you put one cake in the oven, start rolling out the next one. We also roll out the outermost layer, collected from scraps, thinly, and after production, grind it using any method convenient for you to small crumbs.

When all the layers of the cake are ready, let's move on to the insides and cream.

The recipe for entrails is quite easy. You need to soak the prunes in boiling water and then chop them finely. The nuts can be chopped in a blender or cut with a knife.

The recipe for sour cream has been described more than once in various articles, but it’s worth repeating. Weigh out the sour cream on cheesecloth and cool. Later, beat the resulting mass at medium speed of the mixer. But you need to be careful not to overdo it and turn the sour cream into butter. Add sugar evenly into the whipped sour cream and bring the cream until smooth.

Now we are already waiting for the assembly of the cake itself. To do this, coat the first shortcake with sour cream and place pieces of prunes on it. We also coat the next layer of the cake and sprinkle with finely crushed nuts. Alternate the insides until the end of the layers of the cake.

Coat the top crust generously and leave a little cream on the sides. Now we sprinkle the entire cake with crumbs from the last short crust and let it spend the night in the refrigerator. Overnight (that is, in the dark), the cream will perfectly saturate the layers and the cake will turn out so juicy that it will melt in your mouth.

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 very 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 this link.
Various recipes for homemade cakes for every taste - follow this link.

Compound:

• Eggs - 2 pieces
• Sugar - 200 gr
• Honey - 2 tablespoons
• Soda - 2 teaspoons
• Butter - 100 g
• Flour - 3-3.5 cups
• For impregnation - a glass of tea or coffee with the addition, if desired, of 1 tablespoon of cognac
• Vegetable oil for greasing the baking dish

For sour cream and condensed milk:

• Butter - 300 g at room temperature
• Condensed milk - 1 can (380 g), be sure to make sure that the can says “whole condensed milk with sugar”
• Sour cream - 1 jar (330 g)
• Sugar - 100 gr
• Vanillin – 1 sachet (1 g)

How to prepare tender honey cake Ryzhik with cream from butter, sour cream and condensed milk according to a traditional recipe

For the honey dough, in a deep bowl, whisk the eggs and half the sugar.

Beat eggs with sugar

Heat honey separately over low heat, bring to a boil, add soda.

Warm up the honey

Stir until all the soda reacts and foams.

Soda must react

Add the remaining sugar and stir.

Add sugar

Add oil, mix thoroughly.

Add oil

Remove from heat, pour in eggs beaten with sugar, and add sifted flour in small portions.

Add eggs and flour

Knead the dough into a soft dough that is pleasant to the touch, practically does not stick to your hands, and is very plastic. The honey dough for the Ryzhik cake is ready.

Honey dough

Tear the honey dough into small pieces and roll out thinly.

Roll out the shortcakes

Smooth using a plate of suitable diameter. Keep the main (remaining) dough in a warm place, cover with a towel and add trimmings to it.

Align edges

Grease a frying pan or baking sheet with vegetable oil, transfer the cake, wrapping it around a rolling pin.

Transfer to the pan

Bake the shortcakes for Ryzhik’s honey cake in an oven preheated to 180 degrees until golden brown. Any shortbread is baked for 5-7 minutes; while one shortbread is baking, roll out the next one. Keep the finished honey cakes for Ryzhik covered.

Ready-made shortcakes

With a plate diameter of 23 cm, 10 cakes came out of the indicated quantity of goods. Bake the outer trimmings too. While the cakes are cooling, prepare sour cream with condensed milk. It does not take a lot of time. Beat butter at room temperature with a mixer at low speed.

Beat butter

Pour condensed milk in a narrow stream, continuing to whisk.

Pour in condensed milk

Mix sour cream, sugar and vanillin well in a separate bowl.

Mix sour cream with sugar and vanilla

Combine the sour cream and butter parts and stir. The cream made from butter, condensed milk and sour cream for the Ryzhik honey cake is ready. Place the cream in the refrigerator for 20 minutes.

Combine all ingredients

You can start assembling the Ryzhik cake. Break the “tanned” shortbread into pieces and, together with the scraps, beat in a blender until small crumbs are used to decorate the honey cake.

Prepare the crumbs

I really like it when Ryzhik is so soft that you can “bite off with your sponges,” so I don’t soak any shortbread a little, it’s optional. For impregnation, brew strong unsweetened tea or coffee in a glass of boiling water, you can pour in a spoonful of cognac.

Shortcakes and cream for Ryzhik’s honey cake

Place the shortcakes one at a time on a plate. Soak any honey cake over the entire surface, paying special attention to the edges.

Soak the shortbread

Spread butter and sour cream with condensed milk onto soaked honey shortcakes.

Spread with cream

Sprinkle the top and sides of the Ryzhik cake with crumbs. The easiest way to do this is with a silicone spatula, pressing the crumbs with a spatula and lifting them up.

Honey cake Ryzhik

Honey shortcake cake Ryzhik with cream made from butter, condensed milk and sour cream is ready - beautiful, smooth, red, with a subtle honey smell. Very soft and fantastically tasty. Place the Ryzhik cake in the refrigerator for at least 6 hours.

Ryzhik cake with honey shortcakes

Brew some good tea, cut the most delicate cake into portions and you can enjoy and treat your loved ones, family, friends and guests

Cake Ryzhik