Cake "Ryzhik", a classic recipe with step-by-step photos. How to make a delicious saffron milk cake at home

Cake "Ryzhik" - a classic recipe

The classic recipe for Ryzhik can be found in almost any cookbook of our mothers and grandmothers.

Dough:

• 500 g wheat flour;
• 3 tbsp. l. honey;
• 200 g sugar;
• 2 eggs;
• 100 g butter;
• 2 tsp. soda

Cream:

• 1 tbsp. kefir;
• 450 ml sour cream;
• 1 tbsp. Sahara;
• a packet of vanillin.

Preparation of dough and cakes is as follows:

1. Beat the eggs until foamy. As soon as the foam begins to appear, little by little add half of the prepared sugar. After a few minutes of beating, the sugar will dissolve.
2. In a saucepan, melt the butter and the remaining sweet sand. You need to heat the food over low heat, stirring constantly so that the sugar dissolves in the oil. Then add honey and, stirring, continue to warm up the composition. When it starts to boil, quickly add baking soda and stir for another minute, but no more.
3. You can remove it from the heat as soon as the mass begins to foam after adding soda. But if you fry the mixture a little, it will acquire a pleasant caramel aroma. Leave the finished composition to cool for a third of an hour.
4. Mix the flour with the sweet egg mixture, then combine with the cooled mass and knead into a soft dough.
5. We divide it into 8 identical parts and form balls from which we roll out round cakes.
6. Bake them at 200ºC for 4 – 6 minutes. We determine readiness by the caramel shade.

All that remains is to prepare the cream by simply whisking all the ingredients with a whisk or mixer. Then we assemble the cake, placing the cakes on top of each other and greasing them with cream.

Before serving, the dessert can be decorated with crumbled dough scraps or walnut kernels.

On a note. To ensure that the cake is well soaked, it is recommended to leave it in the refrigerator overnight. You can even press a lid on top of it

Step-by-step instruction

1. Combine 2 eggs and 150 g sugar
2. Beat with a mixer at high speed, making foam
3. Take a container with a thick bottom. Mix the remaining sugar with butter. Stir continuously over low heat until the sugar dissolves.
4. Next, add honey, bring to a boil and add soda, while mixing the products. In this case, the mixture greatly increases in volume. Remove the container from the heat.
5. After 10 minutes, add the beaten eggs in a thin stream, constantly stirring the products.
6. Place the container on the fire. Gradually add 500 g of freshly sifted flour, achieving homogeneity. Remove the mixture from the heat. After cooling (10 minutes), add more flour so that the resulting dough is soft and slightly elastic.
7. Divide the dough into 10 - 11 identical cakes.
8. Roll out cakes with a diameter of 220 mm on the table. Immediately cut off the edges according to the appropriate shape. We bake pancakes at a temperature of 180 °C. To prevent the crust from sticking, sprinkle the baking sheet with flour.
9. We lay the cakes in layers, spreading them with cream. See the link for the cream recipe

With custard

“Ryzhik” with custard is incredibly tender and aromatic. For this recipe, the cakes can be prepared according to the classics, as described in the previous recipe. But it’s worth talking about the cream separately.

It will require the following products:

• 2 eggs;
• 1 tbsp. Sahara;
• 3 tbsp. l. flour;
• a pinch of vanillin;
• 750 – 850 ml milk;
• 100 g soft butter.

It is recommended to prepare the cream immediately so that it has time to cool to room temperature before use:

1. Beat the egg-sugar mixture thoroughly.
2. Pour half the milk into the sweet preparation, sift the flour and add vanillin. Stir everything thoroughly so that there are no flour lumps, and add the remaining milk.
3. Place the cream on low heat and cook, stirring with a spatula, until the consistency begins to thicken.
4. As soon as the cream becomes thicker, turn off the heat and leave the mixture for 15 - 20 minutes.
5. Then add the butter, beat with a mixer until smooth and leave to cool further.

Bouquet of sweets: crocuses

Delicate multi-colored crocuses can also be easily made with your own hands from paper

. Place a delicious candy in the center.

For work we will need:
- Candy
Long skewers

Colored corrugated paper

Scissors

— Wire

Let's get started:

1) Cut long rectangular strips

.
Size approximately 5 by 20 centimeters
. These are future petals.

2) Twist each strip in the middle and bend it in half at the fold.

3) Form a petal by straightening the paper inside and pinching it from below.

4) Secure the candy onto a skewer using wire.

5) Attach 3-4 petals

.

6) Tie the base of the flower with a green paper ribbon

and tie the skewer so that the wire and wood are not visible.

7) Cut out leaves from green paper.

Attach 2 leaves to the stem

. The flower is ready.

You can read more about flowers made from corrugated (crumpled) paper.

With sour cream layer

“Ryzhik” with sour cream prepared according to the recipe below turns out very sweet.

Delicate, sweet sour cream is quite easy to prepare. At the same time, it is very tasty and soaks the cakes well, which is why novice housewives love it.

The list of products for its preparation is extremely simple:

• sour cream with a fat content of at least 20% - 400 ml;
• condensed milk with sugar – 150 – 200 ml (based on personal preferences);
• soft butter – 100 g.

Preparing the cream involves mixing these products until smooth. The oil should be soft during use. To do this, you need to remove it from the refrigerator at least an hour before preparing the cream.

In the future, the oil will help the dessert harden and keep its shape.

On a note. Instead of condensed milk, you can use sugar or powdered sugar. Powder will make the cream thicker and more delicate in taste, while sugar grains may remain if the whipping is not long enough and crunch in the finished cream.

How to beautifully decorate a cake at home

To get a more beautiful and festive cake, you can use cream decorations. Roses, leaves, borders are perfect. To do this, you need to prepare a fairly thick cream - butter or meringue is ideal.

Beat 100 g of butter with a mixer. Then add 5 large spoons of condensed milk and beat again. The result will be a bulk mass of homogeneous consistency. Then apply decor using a pastry syringe.

Every family has special occasions when many guests come and the hostess of the house sets the festive table. And here the question often arises of what kind of cake to bake for the sweet table so that all the guests are satisfied with the dinner party. A wonderful Ryzhik cake can be an excellent solution here. From the article you will learn how to prepare it according to the classic recipe.

Honey cake “Ryzhik” with semolina cream

The following products can be used to make cakes:

• 2 eggs;
• a glass of sugar;
• 125 g margarine;
• 2 tbsp. l. flower honey;
• 1 tsp. slaked soda;
• 2 ½ tbsp. sifted flour.

We suggest preparing the following cream:

• 2 tbsp. milk;
• 3 tbsp. l. semolina;
• 300 g butter (in cream it is better not to replace it with margarine);
• 1 tbsp. Sahara.

Preparing the cakes:

1. First, beat the sweet egg mixture. After that, add honey and butter, beat a little and put the mixture in a water bath. Cook, stirring, for a quarter of an hour and then remove from the stove.
2. Add soda to the resulting mass, mix, sift the flour and knead the dough.
3. Cover the saucepan with it with a lid, wrap it in warm towels or a blanket and leave for a couple of hours.
4. When the dough has settled, prepare 7 - 8 cakes, as usual, cutting out the shape of a lid or dish.

The cream requires the following steps:

1. Cook the semolina in milk and let it cool a little.
2. While the porridge is cooling, beat the butter and sugar until light and airy.
3. Combine both preparations and beat until a homogeneous cream is obtained.

All that remains is to assemble the “Ryzhik” honey cake from the prepared cakes and cream, let it brew for at least a couple of hours in the refrigerator and then serve.

Types of condensed milk

Condensed milk can be divided into the following groups:

- traditional milk with sugar;

- milk with sugar and the addition of coffee, cocoa, vanilla and other additives;

- boiled condensed milk.

So which type is best to use to make cake cream? For creams, it is best to use traditional milk with sugar, which is best suited for mixing with other ingredients. But when purchasing, you need to pay great attention to the composition. When studying the label, remember that this product should contain only milk with sugar.

Cooking option with condensed milk

Prepare in advance:

• 500 g flour;
• 200 g sugar;
• 2 eggs;
• 100 g honey;
• 300 g butter;
• 2 tsp. soda;
• 400 g condensed milk with sugar.

We prepare the “Ryzhik” cake with condensed milk according to the following algorithm:

1. Beat the egg-sugar mixture with a mixer or whisk.
2. Combine a third of the oil with honey and heat in a water bath/low heat. Stir until the ingredients melt.
3. Add baking soda, sift the flour and knead the dough.
4. Add the egg mixture, stirring constantly.
5. Knead the dough by hand, roll it into a sausage and cut into rings of equal thickness. Roll them out into cakes and bake in the oven. Cut out identical round pieces from warm cakes.
6. Beat condensed milk and butter until smooth cream is obtained.
7. Grease the cakes with the resulting mixture. Grind the trimmings into crumbs and sprinkle them over the finished dessert.

Bouquet of sweets: poppies

Very popular bouquets are made from sweets and artificial poppies

. Corrugated paper and wooden skewers are also used for this.

For work we will need:
- Candy
Long skewers

Wicker basket

Styrofoam that will fit in a basket

Scissors

— Regular and double-sided tape

Let's get started:

1) First you need to prepare the flowers. To do this, wrap the candies in foil and attach a skewer to them. Cut out a rectangle from green paper and make stamen cuts

.

2) We wrap green paper with cuts around the base of the bud - this creates the inner part of the flower.

3) Cut out the petals. For each flower you will need 4 pieces

. Then each petal needs to be crushed in your hands and straightened to create the effect of delicate poppy petals.

Glue a piece of double-sided tape to the bottom of the petal

, then wraps the petal around the bud. We do this with all the petals.

5) The result should be a poppy flower like this:

6) Making a green leg

.
To do this, cut out a thin strip of paper and stick a small piece of double-sided tape to the edge, then wrap the strip around the base of the flower and down to the end of the skewer. In this case, the paper can be replaced with green tape
.

7) Wrap the skewer in two layers of paper

so that the stem is thicker. At the end, use the same tape to secure the end. Instead of tape, you can use glue.

You can make a whole basket of poppies with sweets.

With nuts and fruits

The secret of the unusually tasty “Ryzhik” with nuts and fruits lies in its layer. The cakes are again prepared according to the classic recipe. You will need 6 of them.

The following list of products is recommended for the layer:

• 500 g sour cream or high fat cream;
• a glass of sugar;
• lemon;
• 2 ripe kiwi fruits;
• a couple of sweet tangerines;
• 120 – 150 g walnut kernels.

We are preparing our unusual “Ryzhik”:

1. The cream is prepared in just a few minutes; you just need to beat sour cream or cream with sugar. You should remove the zest from the lemon using a grater to add it to the cream. Stir everything well. For a brighter aroma, you can squeeze a tablespoon of juice from the pulp and also add it to the resulting composition.
2. Crush the nuts in a mortar or roll with a rolling pin to form small pieces.
3. Peel tangerines and remove white pulp. Cut the slices lengthwise into 2–3 pieces. Peel the kiwi, cut lengthwise into halves, and then into slices.

The cake is assembled as follows:

1. The first layer of cream is sprinkled with nuts.
2. The second layer is complemented by kiwi.
3. The third layer again comes with nuts.
4. The fourth cream layer is complemented by tangerines.
5. Fifth layer – cream and nuts.
6. The sixth cake is smeared with cream and sprinkled with chopped cake scraps.

Before serving, you can decorate the cake with leftover fruit.

Delicate tulips made of corrugated paper with sweets

The discreet, pastel colors of paper tulips will give a special tenderness to the bouquet, and the sweets hidden inside will add a touch of sweetness to your gift.

You will need:

• corrugated paper,
• candies,
• tape,
• scotch,
• wire,
• pliers.

Step-by-step instructions will help you make a tulip out of paper.

1. Take pink corrugated paper and cut into strips 20x2 cm.

2. Twist each strip in the middle one turn, fold in half.

3. Using tape, attach the candy to the wire.

4. Use tape to attach the petals to the base of the bud. First, wrap one part of the strips, placing them on top of each other, then the other. As a result, you should get a tulip with three petals.

5. Wrap the next petals in the same way. A photo will help you cope with this task.

6. Wrap the base of the flower and the stem of the tulip with tape.

7. Cut out leaves from green corrugated paper and tape them to the stem using tape.

8. Collect tulips from corrugated paper into a bouquet and wrap with tape.

Hooray! The composition is ready.

If you want your tulips to look like they came straight from a flower bed, place them in a small wicker basket. Beauty!

And if you are a lover of bright colors, choose rich shades of corrugation. By the way, instead of sweets, you can easily make stamens from the same corrugated paper.

Volumetric multi-colored tulips

A bouquet of tulips will delight you for a long time and add color to your life.

These tulips are made very quickly and easily. The main thing is patience and a lot of colorful paper.

Follow the photos and arrows;)

You will need:

• colorful paper,
• scissors.

1. Take a piece of paper. Fold the corner to form a triangle.

2. Cut off the excess.

3. Fold the figure in half. If you unfold it completely, you will get a square with stripes from the folds.

4. Fold it in half. Now you can see eight stripes on a square piece of paper.

5. “Hide” the sides of the square inside. And you will get a triangle again.

6. Fold the corners of the triangle towards the center. First on the one hand...

7. ...And now on the other side. You will get a rhombus.

8. Turn the right corner of the diamond to the left.

9. Now fold the left and right corners towards the center, but so that the left one “fits” into the right one.

10. Turn it over and do the same.

11. Holding the folded corners, turn the figure over.

12. Inflate the bud through the hole at the base.

13. Unfold the petals. The tulip is ready!

14. Make a flower stem from the paper we cut at the very beginning.

15. Connect the flower and the stem.

16. You can make a lot of these tulips and put them in a vase!

Baking with milk-based cream

For milk cream you will need the following list of products:

• 2 tbsp. Sahara;
• 300 g butter;
• 3 tbsp. milk;
• 2 tbsp. l. flour.

The process is no more complicated than those already described above:

1. First of all, let a couple of glasses of milk warm up. Mix the remaining milk with flour so that no flour lumps form. There is no need to bring the milk to a boil, just heat it well.
2. Then pour the flour mixture into warm milk and stir well. Let the workpiece stand for a while, 5 – 10 minutes is enough.
3. Afterwards, add soft butter to the cream and beat thoroughly.

The cream should be allowed to brew for another quarter of an hour, and then used as intended. Thanks to the butter, the cake will harden well in the refrigerator, but at the same time the dessert will retain its tenderness.

Cooking your childhood favorite “Ryzhik” is as easy as shelling pears. It doesn’t require much time to prepare, and it always turns out tasty and tender. Treat your family with excellent baked goods!

Invitation to discuss the cake and possible improvements

I hope you enjoy making the Ryzhik cake, and my step-by-step recipe with photos and videos will greatly simplify the task. Share in the comments how you like to cook honey pie. Do you prefer the classic version, or with the addition of lemon zest or other additives? I'd love to read about your successes.

The “Ryzhik” cake, which is also often called “Honey cake,” has a long history. There is an opinion that this dessert was prepared at the court of Russian Emperor Alexander I, whose wife did not like honey, but enjoyed eating the delicacy of honey cakes with a delicate, slightly sour cream. The Ryzhik cake is made from a special type of dough to which a sweet bee product is added. It gives the cakes a red color and a pleasant aroma. Preparing dessert is not considered difficult; often even housewives begin to comprehend the basics of confectionery skills with this tasty and appetizing delicacy.