Cake Ryzhik: classic recipe, secrets of cooking, design, reviews

Several classic recipes for making a cake Ryzhik.

Content

Cake Ryzhik is a classic dessert of the Soviet era, which are still preferred by some housewives with exquisite sweets. Its main advantage is that you can create from cheap ingredients, spending little time.

Cake Ryzhik: Classic Soviet Time Recipe

The cake is prepared with a red -haired cake with the addition of ordinary honey. For these purposes, you will need the following ingredients:

700 g of wheat sifted flour
2 large eggs
500 g of butter or margarine
A little less than a glass of sugar
Two tablespoons of honey
Soda
400 g of sour cream
Bank of condensed milk

Cake Ryzhik, Classic Soviet Time Recipe:

For preparation, you need to beat the eggs with a half sugar. Then rub the oil with honey and soda. As a result, you will receive a very foam mixture that will strive to run away through the walls of the vessel.
Try to introduce eggs with sugar into this mixture, mix thoroughly, and pour it into flour. As a result, you will get a very sticky, thick mass that will constantly stick to your hands.
Therefore, a good way is to roll up cakes directly on parchment paper, which is then transferred to a baking sheet. Or on a silicone rug on which it is allowed to bake cakes. From the whole text, it is necessary to prepare 10 cakes.
Please note that they are prepared for only 3-5 minutes, depending on the thickness of the dough. In no case should you overheat and hold at a temperature higher than 190 degrees. Next, you need to take care of impregnation. To this end, oil or margarine warms up, condensed milk, sour cream are found. Beat the mixture until smooth and impregnate the resulting cakes. On average, the dessert will be ready in about 8-12 hours.

Cake Ryzhik: Classic recipe with custard cream

This is a recipe with sour cream with condensed milk, but there is a more affordable option. It was he who was popular in the days of the USSR, when there was a shortage of products in stores. For the cake itself, custard was used.

Components for the test:

2 large eggs
190 g of sugar
60 ml of honey
430 g of sifted wheat flour
90 g butter
A little baking soda

For cream:

2 large eggs
180 g of sugar
50 g of wheat flour
100 g butter
900 ml of milk
Vanillin

Cake Ryzhik, classic recipe with custard cream:

First you need to prepare the base. For this purpose, it is necessary to rub the egg with sugar in a pot with a thick bottom, put on small fire. As a result, it is necessary to stir constantly so that the eggs do not curl up in any case.
For these purposes, a whisk is used, which need to beat the mass until the crystals are dissolved. Next, it is necessary to shift oil, honey into this dish and wait until everything melts until smooth. Next, soda is introduced, mixed well.
Please note that after the introduction of soda, a chemical reaction occurs, as a result of which the foam is obtained, the mass increases 2.5 times. After that, it is immediately necessary to remove the container from the fire, enter all the flour and knead the dough.
Take care of the preparation of the cream. Pour milk into a small vessel, add eggs, butter, a little flour, whisk everything thoroughly with a mixer. After that, put the mixture on the fire and stir thoroughly. Heat until you get a thick mass.
Do not forget to cover the container with cream with cling film so that it does notflapped, not covered with a thick layer of film, which will prevent the normal preparation of the cake. When the cream is ready, let it cool. After that, the cakes are lubricated and the cake is assembled. Cutting turns into a baby and the upper part of the dessert wakes up. Before eating the cake, it is necessary that it stands for about 10 hours.

Ginger Cake: Classic recipe with sour cream

In Soviet times, there was a shortage of products, so the dessert is extremely popular. Now also the well -being of the citizens of our country is not the best, so cheap recipes are very popular.

To prepare a cake according to the Soviet recipe, you will need the following ingredients:

400 g of flour in
200 g of sugar
70 g of honey
3 large eggs
Soda
150 g of margarine

For cream:

150 g of small sugar
A little citric acid
Sour cream

Ginger Cake, classic recipe with sour cream:

In Soviet times, the cake was preparing with custard and sour cream. These fillings were the most popular because of their accessibility. It is necessary in a pan with a dense bottom or in a water bath, add sugar, honey, as well as oil. Gradually warm until you get a mass similar to caramel. It is necessary that honey with sugar become brown. In another bowl it is necessary to beat eggs, conduct soda.
Be sure to process the mixture with a mixer until then it becomes white. After that, it is necessary to introduce carefully, one spoon, the egg mixture in a caramel mass with honey and oil. Be sure to do it very quickly, mixing thoroughly.
Enter several tablespoons of milk, and gradually pour flour. It is best to do this with a sieve-circle so that the flour is saturated with oxygen. Mix the mixture thoroughly, put on a board sprinkled with flour. Gradually add flour until the dough becomes soft and stops sticking to your hands. It will spread to the sides, if you leave it alone, but at the same time keep your shape perfectly.
In no case do not overdo it with flour, so the lump will become very tough. After that, you can start cooking cream. For these purposes, it is necessary to mix the powder with sour cream until lush foam.
Divide lump into lumps, there should be approximately 10 pieces. Roll into the layer, bake about 200 degrees about 2 minutes about 2 minutes with a thickness of about a centimeter. As indicated above, it is worth telling on parchment to prevent sticking and handling of dough. Gather the dessert, sprinkle with the remains of cakes, turning them into crumbs. Let the dish brew.

Cake Ryzhik: Classic recipe with condensed milk

This dessert is prepared using not ordinary condensed milk, but boiled. As a result, it turns out very sweet, tasty with less time, since caramel is very thick, therefore the cream is thick, does not flow on the sides of the dough.

For the preparation of cakes, you will need the following ingredients:

60 ml of flowing honey
120 g of margarine
430 g of flour
10 g of soda
200 g of sugar
2 large eggs

For cream:

180 g of butter
Bank of boiled condensed milk

Cake Ryzhik, classic recipe with condensed milk:

Fat must be thrown into a dish with a thick bottom and add a beekeeping product. Mix, cook on fine heat until the mass becomes completely homogeneous. Add whipped eggs with sugar to this pasta. Please note that they must be treated not until lush foam, until the yolks cease to be determined in proteins.
Mix the mixture thoroughly with a spatula, enter a thin stream into the mixture that is on fire. Pour soda, immediately remove from the heat. Do not forget to stir for some time, since the walls of the vessel are very hot, the egg may curl up with contact with them.
Next, sorry flour and enter it in small portions into the mass. Divide a lump into about 7 pieces. Roll out on parchment paper, transfer to a baking sheet. We recommend cutting the cakes not immediately, but after they are baked.
In no case do not forget about the cakes in the oven, as they are baked very quickly and can burn. To make the cream, you need to work with a mixer by mixing condensed milk with butter. The result is a homogeneous thick cream. They are lubricated and left so that it is saturated for about 12 hours.

Ringer Cake: Classic recipe in a water bath

Many housewives prepare the cake dough in a water bath, due to the fact that eggs are present in the recipe.

The ingredients are required:

70 g of honey
120 g of sugar
10 soda
180 g of cow fat
400 g of flour
3 large eggs

Ginger Cake, Classic recipe in a water bath:

The fact is that with strong heating they can turn off. For these purposes, it is necessary to take a pan of large diameter, dial about 2/3 of the water into it and lower a smaller pan. Pour eggs, butter, honey, sugar and soda.
Mix, and keep in a water bath until thickened, obtaining a homogeneous, lush, foamy mass. It should become white after adding soda. See the flour, enter into a liquid mass and prepare a sticky dough. In order for it to be smaller than licks to the hands, it is necessary to wrap it in the food film and put it in the refrigerator, for about 30 minutes. Such manipulation helps to stick less the dough, and it is easier to roll up the cakes.
After the lump is cooling, it must be removed from the refrigerator and divided into 8 parts. Roll the same layers on the silicone rug, bake no more than 5 minutes until golden.
While the cakes are even hotter, attach the shape or cover of the pan, cut the mugs of the same diameter. Pay attention, if you wait a bit, then the cakes become very dry and break, so it is almost impossible to cut them. A cream for the preparation and impregnation of this cake can be used any.

Cake Ryzhik: classic recipe in a pan

You can cook cakes in a pan, this accelerates the process, although it is not long, since the base is baked for about 2-3 minutes, depending on the thickness of the layer. You can make the easiest option in a pan.

Ingredients:

3 large eggs
70 g of oil
70 g of honey
About 350-400 g of flour
180 g of sugar
15 g of soda

Cake Ryzhik, classic recipe in a pan:

It is necessary to mix all the ingredients except flour, and put on a small fire or water bath. Cook until you get a homogeneous lush mass of brown color. Many recommend that the caramel initially prepare, melting sugar along with butter.
This gives the finished dish of brown. After that, a lump is divided into approximately 11 pieces, rolled thinly and fried in a pan without oil until blurred. For each layer it will take about 1-2 minutes. In no case do not yawn, the cakes will quickly burn.
While one cake is baking, roll out the following, do not relax, work in accelerated mode. After all the layers are ready, lubricate the chosen cream. The ideal option and the simplest is sour cream with sugar. If desired, you can choose another cream.

Cake Ryzhik: Secrets of cooking

Now many housewives are often experimenting in stores due to a large number of products in stores, and they prepare this cake with the addition of cottage cheese cream, from marshmallows or masquearpone. Many housewives complain that the cake does not always turn out, and it does not smell so delicious with honey. However, experienced chefs are divided by secrets, how to prepare the most delicious cake Ryzhik.

Cake Ryzhik, Secrets of Cooking:

It is best to fry one sugar in a container with a thick bottom, until a brownish pasta is obtained. Only after the sugar becomes thick, with a pleasant caramel smell, oil is added, and the egg mixture is gradually administered. Thus, the dough is dark brown with a characteristic smell of burnt sugar, caramel and honey. The finished layers are very fragrant, with a rich caramel taste.
The dough is always very sticky, so many housewives constantly add more flour, which is why they get a wooden mass, which is difficult to roll, it breaks in the process of cooking. Therefore, be sure to remember that the dough should be viscous, sticky. You can reduce its stickiness in the refrigerator in the refrigerator. This will simplify the preparation of cakes. It is not necessary to cool for long, about 30-40 minutes.
This allows the test to become denser and stick less. In any case, it is necessary to add a little flour on the parchment, do the same with a rocking rod. It is not recommended to roll out on the table, as the dough sticks to it and will have to start again. Do not immediately cut circles from the dough, wait until they are baked. The fact is that ready-made circles can change the shape in the oven due to heating, so you will have to work again with a knife.
In order not to do the work twice, immediately after preparing the layers, use the pan cover or a large dish in which you will collect the cake. Corges are cut hot immediately after baking, using a sharp knife or pizza disk. In order for the cake to soak well and baked before placing it in the oven, stole it with a fork or make notches with a toothpick, a knife.
This will allow the test to bake well and avoid bubbles, the appearance of voids. Be sure to let the cakes completely cool before assembling the cake. In no case should the cakes should have hot, since after applying the cream, a viscous mass would be obtained, not at all like a cake. Do not be discouraged that after cooling the cakes become very dry and brittle. They should be like that.That is why about 12 hours should pass before using the dessert.

Cake Ryzhik: reviews

There are several problems that the housewives face in the preparation of the cake Ryzhik. You can learn about them from reviews.

Cake Ryzhik, reviews:

Olga. I bake the cake for 10 years, using my mother’s recipe. It always turned out, since since childhood I watched the stages of preparing a dessert. I like it because of a specific saturated honey taste, pleasant aroma and low cost. For impregnation, I take custard, which I buy in bags and cook by breeding in milk.

Svetlana. This cake cooked several times, and I can say that it is not enthusiastic. The process itself seemed very difficult for me, and two cakes burned down. Perhaps I told the cakes for a very long time, so those who were in the oven burned. I think that to prepare a similar cake, you need to do everything very quickly.

Faith. I cook a redhead on holidays, now I complement fruit. For impregnation, I use an ordinary sour cream in which I put bananas and kiwi. This is a great option even for the winter holiday, because tropical fruits are available in every supermarket. When I cooked for the first time, I did not succeed, as I made dense cakes that baked poorly inside, but burned outside. Later it began to roll the dough very subtly, so everything worked out. Now I often cook it, it takes little time. But in the process of cooking I get very tired, since it is necessary to roll out the layers very quickly. She adopted to place layers immediately on a silicone rug. It is best if there are two of them, while one is baking, roll out a new portion of dough on the second. Perhaps it is better to use parchment paper, but I am used to applying rugs for almost all baking.

How to decorate the cake Ryzhik?

Usually the cake is rarely completely covered with mastic. The dessert looks very at home, so it is often decorated with crumbs, fruits. To find out how to decorate the Ryzhik cake, you should get acquainted with the photo.

Many interesting recipes can be found on our website:

Do not use very thick creams to lubricate cakes, as the bestit is all to use liquid, viscous masses, based on sour cream, or condensed milk, custard. These impregnations are very liquid, so they allow you to completely soak the cakes and make dry dough wet. Creams based on cream or cow fat are not suitable. Since they are quite thick, they poorly soak the basis of cakes, as a result, the dessert will turn out to be dry.