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Ingredients

Serves:
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FOR THE DOUGH
honey 100 g
baking soda 1 tsp
sugar 200 g
salt 1/8 tsp
water 20 g
butter 80 g
egg 2 pcs
all-purpose flour 400 g
FOR THE CARAMEL
sugar 225 g
water 65 ml
cream 150 ml
butter 70 g
FOR THE CREAM
sour cream 700 g
heavy cream 33% 200 ml
icing sugar 70 g

Nutritional information

cal
268,73
prot
3,41
fat
11,78
carbs
37,53
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Honey cake “Ryzhik”

Honey cake “Ryzhik”

Ingredients

  • FOR THE DOUGH

  • FOR THE CARAMEL

  • FOR THE CREAM

Honey cakes remain the festive table favourites. And many people consider a honey cake indispensable for New Year table. Today we suggest cooking the “Ryzhik” cake using a Soviet recipe. Thanks Olga for the cream recipe.

Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

The honey should be preferably of high quality. Put the honey into a deep thick-bottomed pan. Heat till about 70°C. Add the baking soda and mix energetically till foamy. Now add the sugar, salt and water. Reduce the heat and continue cooking the mixture till the foam gets darker and resembles caramel, stirring all the time. Don’t overcook, it’s better to remove from heat a bit earlier.

2
Done

Step 2

Remove the honey mixture from heat, add the butter. Mix and let cool slightly.

3
Done

Step 3

The mixture should have a nice caramel-like consistency.

4
Done

Step 4

In a separate bowl whisk the eggs slightly and add them to the honey mixture. It should be hot but not too much, or the eggs will curdle. Mix.

5
Done

Step 5

Gradually add 400 g sifted flour. Start kneading the dough in the bowl, and when it gets too tough to use a spoon, transfer the dough onto a table, add 50 g flour, if necessary and continue kneading.

6
Done

Step 6

You may need more or less flour depending on its quality. Don’t add too much flour, it should be smooth, homogeneous, have no lumps but still be quite soft. After you add all the flour, the dough may seem not thick enough. But take your time and wait till the dough is cooled and turns non-sticky and elastic.

7
Done

Step 7

Shape a ball and let cool for 2-3 mins.

8
Done

Step 8

Divide the dough into 9 equal parts. Shape each one into a ball. Cover with a towel or a cling film to prevent drying.

9
Done

Step 9

Preheat the oven to 190°C. Roll each ball very thinly on a parchment sheet to make the process easier. Cut out a circle of the desired diameter (we used a 20 cm ring). Bring all the cuts together and make 1-2 crusts.

10
Done

Step 10

Pierce each circle with a fork.

11
Done

Step 11

Bake the crusts in the middle of the oven till golden, 4-5 mins per each one. The crusts will be soft but in 2 minutes they will harden and keep their form well.

12
Done

Step 12

Turn the crust onto a rack and remove the parchment at once. You may reuse it for the remaining crusts.

13
Done

Step 13

Bake all the crusts. Don’t forget about the 1-2 ones from the cuts. Stack the crusts onto each other.

14
Done

Step 14

Meanwhile, make the cream. Put the sour cream onto a cheesecloth and leave to let the excess liquid out. The precise time depends on the fat content and quality. This procedure is not obligatory but preferable.

15
Done

Step 15

Make the caramel. In a deep sauté pan combine the sugar and water. Heat over low heat till the sugar dissolves; then increase the heat and cook till the syrup is brown. Don’t stir. Be careful not to overcook, or the caramel will burn and the cream will be spoilt.
Carefully add the hot cream into the caramel. Be careful as the mixture will increase in volume and turn foamy. Stir and cook for about 30 secs over low heat, stirring. Remove the sauce from heat. As soon as the caramel cools, add the butter and use a blender to make the mixture smooth and homogeneous.

16
Done

Step 16

Whisk the cold cream with icing sugar till stiff (thick and firm). In a large bowl start whisking the sour cream then gradually add the caramel sauce (completely cooled).

17
Done

Step 17

Finally, in parts add the whipped cream and mix carefully.

18
Done

Step 18

We recommend assembling the cake using a ring. Out the first crust into it, spread the cream generously, cover with the next crust and continue assembling the cake alternating the layers. Reserve one crust for decoration.

19
Done

Step 19

Cover the top crust with the cream, reserving a little for the sides. Cover the cake in the ring with a cling film and put a press onto it. Refrigerate for at least 8-12 hours. 24 hours would be perfect.

20
Done

Step 20

The next day, remove the cake from the fridge, discard the cling film, remove the ring and cover the sides with the reserved cream. Crush the reserved crust and cover the cake with the crumbs from all sides.

21
Done

Step 21

Decorate the cake with some fresh fruit or pastry sprinkles.

22
Done

Step 22

Honey cake is done! Enjoy your meal!

Tips:

Store the cake in the fridge.

Honey cake “Ryzhik”

Honey cakes remain the festive table favourites. And many people consider a honey cake indispensable for New Year table. Today we suggest cooking the “Ryzhik” cake using a Soviet recipe. Thanks Olga for the cream recipe.
  • Автор рецепта:
  • После приготовления вы получите 1 pc
  • Время приготовления: 3 hours

Ингредиенты

  • 100 g honey
  • 1 tsp baking soda
  • 200 g sugar
  • 1/8 tsp salt
  • 20 g water
  • 80 g butter
  • 2 pcs egg
  • 400 g all-purpose flour
  • 225 g sugar
  • 65 ml water
  • 150 ml cream
  • 70 g butter
  • 700 g sour cream
  • 200 ml heavy cream 33%
  • 70 g icing sugar

Способ приготовления

  • The honey should be preferably of high quality. Put the honey into a deep thick-bottomed pan. Heat till about 70°C. Add the baking soda and mix energetically till foamy. Now add the sugar, salt and water. Reduce the heat and continue cooking the mixture till the foam gets darker and resembles caramel, stirring all the time. Don’t overcook, it’s better to remove from heat a bit earlier.

  • Remove the honey mixture from heat, add the butter. Mix and let cool slightly.

  • The mixture should have a nice caramel-like consistency.

  • In a separate bowl whisk the eggs slightly and add them to the honey mixture. It should be hot but not too much, or the eggs will curdle. Mix.

  • Gradually add 400 g sifted flour. Start kneading the dough in the bowl, and when it gets too tough to use a spoon, transfer the dough onto a table, add 50 g flour, if necessary and continue kneading.

  • You may need more or less flour depending on its quality. Don’t add too much flour, it should be smooth, homogeneous, have no lumps but still be quite soft. After you add all the flour, the dough may seem not thick enough. But take your time and wait till the dough is cooled and turns non-sticky and elastic.

  • Shape a ball and let cool for 2-3 mins.

  • Divide the dough into 9 equal parts. Shape each one into a ball. Cover with a towel or a cling film to prevent drying.

  • Preheat the oven to 190°C. Roll each ball very thinly on a parchment sheet to make the process easier. Cut out a circle of the desired diameter (we used a 20 cm ring). Bring all the cuts together and make 1-2 crusts.

  • Pierce each circle with a fork.

  • Bake the crusts in the middle of the oven till golden, 4-5 mins per each one. The crusts will be soft but in 2 minutes they will harden and keep their form well.

  • Turn the crust onto a rack and remove the parchment at once. You may reuse it for the remaining crusts.

  • Bake all the crusts. Don’t forget about the 1-2 ones from the cuts. Stack the crusts onto each other.

  • Meanwhile, make the cream. Put the sour cream onto a cheesecloth and leave to let the excess liquid out. The precise time depends on the fat content and quality. This procedure is not obligatory but preferable.

  • Make the caramel. In a deep sauté pan combine the sugar and water. Heat over low heat till the sugar dissolves; then increase the heat and cook till the syrup is brown. Don’t stir. Be careful not to overcook, or the caramel will burn and the cream will be spoilt.
    Carefully add the hot cream into the caramel. Be careful as the mixture will increase in volume and turn foamy. Stir and cook for about 30 secs over low heat, stirring. Remove the sauce from heat. As soon as the caramel cools, add the butter and use a blender to make the mixture smooth and homogeneous.

  • Whisk the cold cream with icing sugar till stiff (thick and firm). In a large bowl start whisking the sour cream then gradually add the caramel sauce (completely cooled).

  • Finally, in parts add the whipped cream and mix carefully.

  • We recommend assembling the cake using a ring. Out the first crust into it, spread the cream generously, cover with the next crust and continue assembling the cake alternating the layers. Reserve one crust for decoration.

  • Cover the top crust with the cream, reserving a little for the sides. Cover the cake in the ring with a cling film and put a press onto it. Refrigerate for at least 8-12 hours. 24 hours would be perfect.

  • The next day, remove the cake from the fridge, discard the cling film, remove the ring and cover the sides with the reserved cream. Crush the reserved crust and cover the cake with the crumbs from all sides.

  • Decorate the cake with some fresh fruit or pastry sprinkles.

  • Honey cake is done! Enjoy your meal!

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Pasta with pears, bacon and creamy sauce
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Pasta with pears, bacon and creamy sauce
next
Ricotta, spinach and mint hand pies

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