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Russian cake "Ryzhik"
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Russian honey cake "Ryzhik"

Aromatic honey dough with light caramel note and delicate sour cream butter with caramel taste are combined in Russian honey cake "Ryzhik". Once you try the cake, it's sure to become one of your favorites. It tastes incredibly soft, creamy and practically melts in your mouth. The making with this recipe is easy and does not require any special baking skills.
Course Dessert
Cuisine Russian
Prep Time 2 hours
Cook Time 15 minutes
Cooling time 9 hours
Servings 10

Ingredients

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
  • vanilla

Instructions

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.

Notes

  • 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.