Honey cake "Ryzhik": a classic step-by-step recipe
Honey cake, which is also often referred to as "Ryzhik" is one of the simplest and most delicious desserts you can make at home. We offer you a classic step-by-step recipe for a honey cake with the most delicate sour cream. Once you learn how to make this treat yourself, you'll hear many words of gratitude from your loved ones, as for many families, this cake remains a favorite, despite the wide variety of recipes available today.
- Proteins: 6.5 g
- Fats: 4.8 g
- Carbohydrates: 54.0 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 8
Classic honey cake "Ryzhik" It captivates with the airy texture of the cakes, which have an exquisite honey note, achieved thanks to the natural honey included in the dough recipe, as well as the delicate sour cream with a light, barely perceptible tartness that perfectly matches the rich honey sweetness of the cakes.
Some novice cooks are afraid of the classic recipe because it uses choux pastry, but experienced cooks assure that these fears are unfounded, as everything is prepared quite simply and quickly.
To ensure the dough-making process works the first time, we recommend:
- Do not cook the dough using direct heat, but in a water bath.
- Use high-quality, high-fat butter (not sandwich butter).
- Strictly observe the proportions and sequence of adding ingredients.
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Butter80 G
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Honey120 G
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Egg C13 pcs
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Flour510 G
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Soda2 tsp
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Salt1 pinch
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Sour cream 30%900 G
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Powdered sugar150 G
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Vanilla extract1 tsp
Break 3 eggs into a prepared container and beat lightly with a regular whisk.
Add 150 grams of sugar and 120 grams of natural honey.
Also add a pinch of salt and 80 grams of softened butter to the bowl.
Place the bowl in a water bath and heat the contents, stirring constantly, until the ingredients are mixed with the butter, forming a homogeneous mixture.
During the heating process, a foam will form, as shown in the photo. This is a normal process caused by the presence of natural honey.
Add 2 teaspoons of baking soda, continuing to stir vigorously. After this, the mixture will begin to foam intensely, become lighter in color, and increase in volume.
At this stage, remove the dough from the water bath and gradually add 510 grams of sifted flour.
Using a spatula, mix the dough thoroughly until smooth.
Transfer the mixture to a generously floured board and knead with flour a little more. The dough should be soft, but hold its shape and not stick to your hands.
Divide the dough into 8 equal portions. With the specified amount of ingredients, we should get 8 cakes with a diameter of 24 cm.
Each piece of dough needs to be shaped and covered with flour to prevent the pieces from sticking together on the plate while we roll out and bake the cakes.
Step 2 – bake the cakes.
Take the first of the 8 dough pieces and roll out the crust (it's best to do this on parchment paper). You can press out a circle of the desired size using a lid or a suitable-sized baking pan.
We also suggest you familiarize yourself with the technology for baking such cakes. without rolling.
We transfer the cake to a baking sheet and place it in a preheated oven.
Remove the finished cake from the oven, separate the excess pieces and let it cool.
Repeat steps 12-15 until all the cakes are ready.
Step 3 – Prepare the sour cream
Place 900 grams of sour cream in a bowl. It should be fairly thick, so either use rich, thick sour cream or make a "weighed" version by first draining it overnight in the refrigerator using cheesecloth and a colander.
Add 1 tablespoon of vanilla extract.
Add 150 grams of powdered sugar to the sour cream and beat until fluffy.
We beat the mixture with a mixer for just a couple of minutes. The cream should be soft and hold its shape perfectly, like in the photo.
Step 4 – Assembling the cake
Place a culinary ring on a serving plate (you can assemble the cake without one, as the layers are quite dense). Place the first layer on top and spread a generous amount of frosting over it.
Repeat step 20 until all the layers are frosted. Once the top layer is set, carefully remove the ring mold.
Cover the top layer and sides of the cake with cream, carefully leveling the surface.
Grind the remaining biscuits.
Sprinkle the cake, starting from the sides.
You can completely cover the cake with crumbs, or you can come up with your own unusual design, for example, decorating the center with nuts.
It is also possible to experiment with adding fresh berries.
We've been making a classic Ryzhik cake recipe with whipped cream, but there's another equally delicious version of this dessert, made with milk custard.
In her video, food blogger Irina Khlebnikova suggests spreading a sour cream-based cream on the honey cake. The video explains step-by-step how to make this cream:
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