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Aromatic honey dough with light caramel note and delicate sour butter cream with caramel flavor are combined in Russian honey cake “Ryzhik”. Once you try the cake, it is sure to become one of your favorites. It tastes incredibly soft, creamy and practically melts in your mouth. It’s easy to make and doesn’t require any extraordinary baking skills. You can find a detailed recipe for honey cake “Ryzhik” with exact quantities and step-by-step instructions here at the very bottom.
What does the name of the cake mean?
The word “ryzhik” comes from the Russian word “ryzhij”, which translates to “rust red”. “Ryzhik” therefore means something like “the red head”. The honey cake got this name because of its color. Because both the cake layers and the cream have a rust-red-like color.
What makes “Ryzhik” different from medovik?
This honey cake “Ryzhik” differs from the classic Russian honey cake medovik mainly in the cream. The cake creams for the two cakes are completely different. While the cream for the medovik consists only of sour cream and powdered sugar or sugar, the cream for the “Ryzhik” is made with home-made pudding, butter, sour cream and caramelized sweetened condensed milk. This makes it taste very creamy and somewhat caramelized. But also the honey dough for the cake “Ryzhik” is made a little differently than for the medovik. The honey mass is heated so that it becomes caramel mass, which is later reflected in the taste of the cake “Ryzhik”.
Even more delicious in the next days
Like so many other Russian cakes, including medovik, “Spartak” and Napoleon cake, honey cake “Ryzhik” tastes even better in the next few days after preparation. So you can make it in advance for a special occasion and store it in the refrigerator. This allows the honey cake to soak properly, the dough to soak through the cream and become even more tender.
Red layer cake to bite into
Round caramel-colored cake with many thin cake layers and creamy filling in between, coated in fine crumbs – doesn’t it sound like an irresistibly delicious taste experience?! This is exactly how the honey cake “Ryzhik” looks and tastes accordingly divine. Whether for an ordinary weekend coffee round with the family, for a birthday party or for a Christmas celebration – the Russian red honey cake is guaranteed to delight everyone at the dining table, both in terms of taste and appearance.
Honey cake “Ryzhik” is
- heavenly delicious,
- popular cake of Russian cuisine,
- with many thin layers,
- a sweet eye-catcher on the dining table,
- easy to make yourself with ordinary ingredients,
- ideal for dessert after dinner or for a special occasion,
- still delicious in the next few days.
Recipe for Russian honey cake “Ryzhik”
The recipe for Russian honey cake “Ryzhik” is not difficult at all. Besides, you need only common ingredients for it, which you may already have at home. Here you can get a rough idea of how it is made and what you need for it. The exact quantities and step-by-step instructions for making the honey cake “Ryzhik” can be found in the recipe box below.
For the honey dough you need first of all honey, then eggs, sugar, butter, flour and baking soda. First, prepare a caramel mixture by heating the honey, butter, sugar and baking soda. After it has cooled down a bit, add eggs and then flour and knead it into a soft dough. Divide the dough into pieces and let it rest in the refrigerator for about 1 hour. After that, roll out each piece of dough into a circle and bake the round cake layers one by one. Make fine crumbs from the baked dough scraps.
For the cream you need caramelized sweetened condensed milk, sour cream, butter, milk, egg, sugar, cornstarch and vanilla. First you cook the pudding with milk, egg, sugar, cornstarch, vanilla and let it cool. Then you whip soft butter for a few minutes and add in batches first the pudding, then caramelized sweetened condensed milk and sour cream, continuing to whip everything to a cream.
Now all you have to do is spread the cream on the cake layers, stack them on top of each other and sprinkle the cake with crumbs. Done!
How to make the Russian honey cake “Ryzhik” yourself: tips and tricks
- Use good quality honey for the dough.
- Don’t let the caramel get too dark while it’s heating, or it may harden as it cools.
- You may add eggs to the cooled caramel mixture first and not to the hot one.
- The amount of flour given in the recipe may vary. Therefore, add flour to the honey mixture in batches until your dough has the right consistency. It should be soft and somewhat sticky.
- Do not knead the honey dough too long.
- You can make fewer or more larger or smaller cake layers than the recipe calls for.
- Do not stack the cake layers, which are still hot after baking, on top of each other or they may stick together.
- Cook the pudding for the cake cream in a thick-bottomed saucepan so it doesn’t burn.
- Both the pudding and butter, sour cream, and caramelized sweetened condensed milk need to be room warm and all about the same temperature when whipped together to make the cream, so they can combine well.
- The cake will taste even more delicious over the next few days. So it’s best to let it sit in the fridge overnight after making it.
Have you made the Russian red honey cake yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the cake “Ryzhik”.
Russian honey cake "Ryzhik"
for the dough
- 100 g honey
- 2 eggs
- 100 g sugar
- 50 g butter
- approx. 450 g flour
- 7 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the cream
- 250 ml milk
- 140 g sour cream (room temperature)
- 100 g butter (room temperature)
- 140 g caramelized sweetened condensed milk (room temperature)
- 1 egg
- 50 g sugar
- 20 g cornstarch
Making the dough
- Put the butter, honey and sugar in a mixing bowl, put it on a water bath and heat it while stirring until all the ingredients have dissolved into a homogeneous mass.
- Add baking soda and continue to heat it in a water bath, stirring until the mixture turns a caramel color that is not too dark. (Note my tips and tricks for this here at the top of the post.) Then let the caramel mixture cool to warm.
- Add eggs and salt and stir until homogeneous.
- Add flour in batches and knead it into a soft, somewhat sticky dough.
- Divide the dough into 10 equal pieces, form them into balls and chill them for 1 hour.
- First take a dough ball from the refrigerator, roll it in flour and roll it out very thinly on a sheet of baking paper. Cut out an approx. Ø 22 cm circle from it, pull the dough circle together with the baking paper onto the baking sheet and bake it in a preheated oven at 180 °C top and bottom heat for approx. 4 minutes until golden brown. Repeat the same with the other dough balls. Let all 10 cake layers cool down afterwards.
- Roll out the dough scraps left over after cutting out the circles thinly, bake them in the preheated oven at 180 °C top and bottom heat also until golden brown, let them cool and crumble them finely.
Making the cream
- Mix egg, sugar and cornstarch to a homogeneous mass.
- Boil milk in a thick-bottomed saucepan, add the egg-sugar mixture in a thin stream, stirring constantly, and cook the pudding over low heat, stirring constantly, for 2-3 minutes.
- Take the pudding mixture off the heat, add vanilla and let it cool to room temperature, stirring occasionally.
- Beat softened butter for 3 - 4 minutes until fluffy and white.
- Add cooled pudding mixture in portions, beating each time until homogeneous.
- Add caramelized sweetened condensed milk in portions and beat each time until homogeneous.
- Add sour cream in portions and whip again each time until homogeneous.
Making the cake
- Spread the cream on all the cake layers and stack them on top of each other. Spread the cream around the edges of the cake as well.
- Sprinkle the top and sides of the cake with the crumbs and chill for at least 8 hours.
- Do not allow the caramel mixture to darken too much while it is heating, or it may harden as it cools.
- The amount of flour given may vary. Add flour in batches to the honey mixture until the dough reaches the right consistency. It should be soft and somewhat sticky.
- Do not stack the cake layers, which are still hot after baking, as they may stick together.
- Both the pudding and butter, sour cream and caramelized sweetened condensed milk need to be room warm and all about the same temperature when whipped together to make the cream, so they can combine well.
- Note the detailed tips and tricks for making the Russian honey cake "Ryzhik" at the top of the post.