Preparation
Melt butter and sugar in a bowl over a water bath, add eggs, honey and baking soda.
and keep on fire until the mass increases in volume, stirring all the time.
Remove the bowl from the water bath and add enough flour to knead very soft dough. While the dough is hot, it will seem like there is very little flour, don’t worry, when it cools down it will become denser. Place the bowl of dough in the refrigerator for 20-30 minutes.
Dust the table with flour, lay out the dough, and dust a little flour on top as well.
Form a rope from the dough and divide into 8 - 10 parts. Roll the dough pieces into balls and place on a floured board.
Roll out each ball quite thinly, place on a floured baking sheet and bake until golden brown. Don't overdry!
Trim the edges of the cakes using a suitable sized lid or plate. Save the trimmings (from all the cakes) - they will be needed to decorate the cake (you can trim the unbaked cakes directly on the baking sheet and bake along with the trimmings).
Grease each cake with cream, stack on top of each other, decorate with crumbs, nuts or decorate with cream as desired.
For cream: beat sour cream with sugar, whip cream separately and combine with sour cream. (you can read about how to make the necessary high-fat cream yourself if you don’t have it on hand). The resulting cream is a little runny, don’t be alarmed, it will harden a little in the refrigerator. This saffron milk cap has a delicate creamy taste.
It is convenient to use for beautiful decoration for celebrations and holidays.
CAKE IN A FRYING PAN IN HALF AN HOUR
Ingredients
dough:
– Butter – 70 g (1/3 pack),
– Honey – 1 tbsp. l.
– Soda – 0.5 tsp.
– Sugar – 0.3 cups
– Egg – 1 pc.
– Sour cream / Milk – 1 tbsp. l.
– Flour – 1.5 cups
– Nuts, chocolate, cookies – to taste and desire
Preparation:
1. Melt butter, add honey and soda. The mixture should boil and foam.
2. Grind the egg with sugar, add a spoonful of sour cream or milk, add flour.
3. Knead the dough. Ready dough divide into 5 parts.
4. Roll out each piece to the diameter of the frying pan and “fry” in a well-heated dry frying pan in the same way as pancakes are fried.
I use a small diameter frying pan, but you can use any one. “Fry” the cakes on both sides, over low (thin frying pan) or medium (thick frying pan) heat. The cakes bake very quickly, in about two minutes. If the cake is bubbly, you can turn it over. The dough bakes well, so no need to worry.
5. Ready-made cakes cool and spread with cream. Almost any cream is suitable here (butter, custard, sour cream) except for condensed milk cream, which does not saturate the cakes well and the cake remains hard.
6. Decorate the cake with cream as desired (nuts, grated chocolate, crushed cookies) and put it in the refrigerator overnight. But it is best soaked only after a day.
To be honest, I have never been able to keep such a cake safe and sound for longer than 2 hours.
I heard from many people that they don’t really like these cakes, they say they turn out a little dry and not tasty... My husband likes the cakes to be soft and can be eaten with a spoon. That's why I never get them dry.
Of course, I read the labels on the packaging for the first time and have been doing it my own way ever since. And, of course, it doesn’t take 15 minutes to prepare!
To suit my taste, I always try to add something to the soaking syrup and cream to overcome the specific taste of the cakes. When you make this cake often, the taste becomes boring and quickly gets boring. And, to be honest, I don’t really like it. Therefore, the cakes are “theirs”, the taste is “mine”!
I soak the cakes on both sides. First, I generously grease one side with syrup. Let it sit for a little while, when the syrup “settles” in the cake, I turn it over and also grease the second side. This time I soaked it in cherry jam syrup.
Now let's assemble the cake. I coated each cake with cream and placed a layer of bananas.
There was a lot of cream, so I smeared a little on the bananas too, don’t mind!
There is some meringue left over from last time. I broke the meringues and sprinkled them all over the cake. 
I didn’t really want to decorate anymore, so I left it like that.
And today, when we had eaten half of it, I sprinkled it with glazed seeds and put banana slices on top. (Svyata was just sitting next to her and eating a banana - they were a little expropriated..!)
Recipes for making cakes at home with photos
10-12
2 hours
260 kcal
4.63/5 (16)
Today I will share with you a recipe for a cake with the funny name “Ryzhik”, honey with sour cream and butter cream. I find it tender, fragrant, soft. Moreover, it is nourishing and healthy, since it contains honey and sour cream. In general, one that is perfect for kids and will definitely appeal to many adults. This cake is for those who love delicious homemade cakes, but does not have much time for culinary delights, he is one of those simple, but delicious recipes, which are prepared in a hurry.
The classic honey Ryzhik recipe is usually made either with sour cream, or with condensed milk. I'm putting everything together. A little more expensive, but also much tastier. The cake is prepared quickly, easily and from available products. Even inexperienced cooks will master it the first time without any problems.
- Kitchen appliances and utensils: bowl, pan, surface for rolling out cakes, parchment paper, rolling pin, mixer, baking dish, oven.
Required Products
Features of product selection
When choosing sour cream for a cake made from Ryzhik shortcakes, I give preference to 15%. You can also take 20%. If the sour cream is more fatty, the cake may be too greasy and dry. Please note that sour cream should not be too sour.
The “Ryzhik” cake is sometimes also called “Honey cake”.
The history of the cake "Ryzhik"
Before making the “Ryzhik” cake, I want to tell you about the history of its origin. The legend of its origin dates back to the time of Empress Elizaveta Alekseevna, the wife of Alexander I. She could not stand honey and dishes containing it. However, the new court chef did not know this and prepared a delicious honey cake.
The Empress was delighted and demanded to know the recipe. To the surprise of all the courtiers, having learned that the cook had put honey in it, she did not punish him, but rewarded him. Since then, the pie has been passed down from generation to generation and does not lose popularity today.
Now, every time before you prepare the Ryzhik cake, remember this story with a good ending and set yourself in a positive mood. And, believe me, the cake you will make is simply delicious.
How to make Ryzhik cake at home
So, let’s prepare the “Ryzhik” cake according to classic recipe with photos step by step.
- Mix 2 eggs with 0.5 cups of sugar and beat the mixture well until a stable foam forms. If you do this by hand, it will take a little longer; if you beat with a mixer at high speed, it will take 5 minutes.
- Place 100 g in a saucepan with thick walls butter and 0.5 cups of sugar. Stir and put on fire. Stirring constantly until the sugar dissolves.
- After dissolving the sugar, add 3 tbsp. spoons of honey. Without stopping stirring, bring the mixture to a boil. Add 2 teaspoons of soda. The mass will begin to increase quickly. Keep it on the fire for a little (about a minute), and then remove and cool.
- The mass removed from the heat must stand for some time to cool to a warm temperature. Then very slowly pour in the beaten eggs and sugar. Mix all ingredients well.
- Place the pan back on the stove. Add a glass of flour very slowly. At the same time, stir the mass well. Then add another glass of sifted flour. Mix the ingredients well and remove the pan from the heat. Allow the mixture to cool for 5-7 minutes. After this, add about another glass of flour. Add flour until the dough is soft and easily kneaded with your hands.
- Divide the finished dough into 10 equal parts.
- Roll out each part thinly (3 mm thick). It is better to do this on parchment.
- Bake each cake in the oven until cooked (brown color) at a temperature of 180 degrees. Baking one cake will take approximately 5-7 minutes.
Recipe for cream for Ryzhik cake
While the cakes are baking, you need to prepare the cream for the Ryzhik cake according to the following recipe. First, 400 g of butter must be removed from the refrigerator so that it is at room temperature when preparing the cream. Then beat it thoroughly with a mixer until it becomes fluffy.
In addition to sour cream and butter cream, the “Ryzhik” cake can also be greased with condensed milk with butter, semolina cream, custard cream, and sour cream and kefir cream.
How to beautifully decorate and serve the Ryzhik cake
Decorating the Ryzhik cake in the classic recipe at home is done using crumbs from crushed cake (leftovers) or nuts, which are generously sprinkled on the top cake and sides. However, you can try to give the pie a more elegant look. 
So, You can add chocolate and coconut flakes to the mixture for sprinkling. Using a stencil, you can depict any interesting or thematic design.
I saw a photo of “Ryzhik”, flooded chocolate icing. I read that some housewives also decorate it with fruits, dried fruits, and pieces of jelly. You can paint the cake with sugar pencils.
So that you can prepare the “Ryzhik” cake according to the classic recipe, and it turns out the best, I suggest you familiarize yourself with some recommendations.
The cakes must be baked as thin as possible. This way they will be better soaked and will give the impression that they are melting in your mouth.
To ensure that they are the same thickness and size, you can use a kitchen scale when dividing the dough into equal parts for accuracy.
When baking, the baking sheet should be sprinkled with flour or covered with parchment.
It is important not to overcook the cakes in the oven. Since they are very thin, they bake quickly. As soon as the cake is slightly browned, remove it from the oven. If this moment is missed, the cake may become bitter. By the way, to prevent burning, you can place a frying pan with water on the bottom of the oven.
Once cooled, the cakes will become hard. This should not bother you - when the cream saturates them, they will soften.
After you prepare the “Ryzhik” cake, keep it at room temperature for 1.5-2 hours. room temperature, and then place in the refrigerator for 10-12 hours.
This will allow the cream to soak the cakes well and make them softer.
It is better to trim the edges of the cakes using a plate or lid that is smaller in diameter. This procedure can be done both before and after baking.
It is convenient to sprinkle the sides of the cake with crumbs or nuts using a smooth rectangular spatula.
To quickly prepare crumbs, the cake scraps are placed in a plastic bag, tied and rolled out using a rolling pin.
Video recipe for “Ryzhik” cake
You can see how to bake the Ryzhik cake here:
Watching the video recipe will not take you much time; it is very concise. You will be able to see how thin the cakes should be rolled out and what the finished cake looks like.
Invitation to discuss the cake and possible improvements I hope you enjoy making the Ryzhik cake, and mine step by step recipe with photos and videos will greatly simplify the task. Share in the comments how you like to cook honey pie You. Do you prefer classic version
