The “Ryzhik” cake, which is also often called “Honey cake,” has a long history. There is an opinion that this dessert was prepared at the court of Russian Emperor Alexander I, whose wife did not like honey, but enjoyed eating the delicacy of honey cakes with a delicate, slightly sour cream. The Ryzhik cake is made from a special type of dough to which a sweet bee product is added. It gives the cakes a red color and a pleasant aroma. Preparing dessert is not considered difficult; often even housewives begin to comprehend the basics of confectionery skills with this tasty and appetizing delicacy.

Cooking features

The process of making Ryzhik honey cake is not complicated, but still has several specific features.

• The main ingredient of the dough from which the Ryzhik cake is baked is honey. Only a natural product can give dessert a unique taste, color and aroma. However, this does not mean that the delicacy cannot be enjoyed by people who are allergic to bee products. They just have to replace natural honey with artificial honey or even completely abandon adding this ingredient to the dough and use turmeric or other natural dyes to give the cakes a ruddy hue.
• Traditional technology for preparing dough for honey cake involves a certain sequence of actions. First, beat the eggs separately with half the amount of sugar specified in the recipe, and melt the butter and the remaining sugar separately. Honey and soda are added to the melted butter, then this mixture is cooled. After this, combine both liquid components, add flour to them in parts and knead the dough. It is important to remember that eggs should not be combined with hot ingredients, otherwise the whites will curdle and the food will be spoiled.
• The classic cream for the Ryzhik cake is made from sour cream, often with the addition of butter. Sometimes condensed milk is added to the cream. Other options for preparing the cream are possible. It is only important that it is not too dense, as it must saturate the cakes.
• Several cakes are baked from the prepared dough (usually 6–10). It is important that they are the same. Ideally, the dough for each cake should be measured using a kitchen scale, but you can also do this by eye. You need to roll out the cakes into layers of the same diameter. It is convenient to do this on a silicone mat with markings. You can draw a circle on parchment and roll out the dough directly on it. To ensure that the edges of the cakes are even, the dough is cut around the plate before baking.
• To decorate the cake, crumbs made from one of the cake layers or leftover dough are most often used. They are crushed using a blender or crumbled by hand. Additionally, you can use pieces of cookies or chocolate, fresh or canned berries and fruits to decorate the Ryzhik cake.

The “Ryzhik” cake according to the classic recipe is made quite simply, but if this option for preparing the dessert seems complicated to you, you can choose another one that you consider simpler; there are several of them.

Classic recipe for Ryzhik cake

• sugar – 0.4 kg, including 0.2 kg for dough, 0.2 kg for cream;
• flour – 0.5 kg;
• kefir – 0.2 l;
• sour cream – 0.4–0.45 l;
• chicken egg – 2 pcs.;
• honey – 60 ml;
• soda – 10 g;
• butter – 100 g;
• vanillin – 10 g.

Cooking method:

• Sift the flour.
• Break the eggs into a separate container. Add 100 g of sugar to them. Beat with a whisk or mixer. You need to beat until the mixture turns light. The mixer will cope with the task in 2-3 minutes; whisking will take much longer.
• Melt the butter in a small saucepan. This should be done in a water bath or over very low heat.
• Add 100 g of sugar to the butter, heat it, stirring until the sugar dissolves.
• Add honey, stir.
• As soon as the honey melts, add baking soda and stir.
• When foam appears, remove the mixture from the heat and wait a while until it cools (10-15 minutes will be enough).
• Pour the eggs into the butter mixture, whisking constantly.
• After the liquid mass reaches homogeneity, start adding flour one glass at a time. The dough must be kneaded well after adding each portion of the dry ingredient.
• Roll the dough into a sausage with a diameter of about 7–8 cm, cut it into 10 pieces. Dough portions can also be measured using a kitchen scale.
• Roll out the first part of the dough, placing it on parchment with a circle with a diameter of 22–23 cm drawn on the back side. First, sprinkle the paper with flour.
• Transfer the crust directly onto the parchment paper onto the baking sheet. Trim the cake around the plate, but do not discard the trimmings.
• Preheat the oven to 170–180 degrees.
• Place a baking sheet with dough in it.
• Bake the crust for 5-7 minutes. Its readiness can be determined by its color: the dough should turn red.
• Remove the crust from the oven and place on a flat plate. Place the dough scraps separately.
• Using the same principle, bake cakes from the remaining dough. Stack them on top of each other and let them cool.
• In a blender bowl, combine kefir, sour cream and the remaining 200 g of sugar, at the same stage add vanilla sugar.
• Turn on the unit and beat the ingredients until they acquire a homogeneous and fairly thick consistency. If you do not want the cream to turn out too liquid, the amount of kefir can be reduced or replaced with condensed milk, accordingly reducing the amount of sugar.
• Place the cakes on a beautiful plate, covering each layer with cream. The top cake is also covered with cream. They also coat the edges of the cake.
• Break the baked dough scraps and grind into crumbs using a blender. Sprinkle it over the sides and top of the cake.

Put the cake in the refrigerator for several hours - it will be tasty only after the cakes are soaked in sour cream.

Cake “Ryzhik” with semolina cream

• sugar – 0.4 kg, including 0.2 kg for dough and 0.2 kg for cream;
• margarine – 120 g;
• honey, natural or artificial – 40 ml;
• soda (quenched with vinegar) – 5 g;
• flour – 0.4 kg;
• chicken egg – 2 pcs.;
• semolina – 50 g;
• milk – 0.4 l;
• butter – 0.3 kg.

Cooking method:

• Grind a glass of sugar with eggs.
• Melt margarine and honey (can be in one container).
• Let them cool slightly and combine with the egg mixture.
• Place the mixture in a water bath and cook, stirring, for 15 minutes.
• Remove the mixture from the water bath. Add slaked soda to it and stir.
• Add sifted flour in small portions.
• After kneading the dough, cover and wrap it, leave for an hour.
• Divide the dough into 8 parts. Roll each part into a round layer with a diameter of about 24 cm. Cut according to the dish.
• Preheat the oven to 180 degrees and bake the cakes in it, spending 6-7 minutes on each one.
• Separately bake the pieces of trimmed dough. Grind them with a blender until crumbly.
• Cook semolina porridge in milk, using the amount of cereal indicated in the recipe (no more is needed). Leave to cool.
• Remove the butter from the refrigerator. Wait until it becomes soft.
• Beat the butter with a mixer. Add sugar. Whisk the ingredients together.
• Combine the butter mixture with the cooled semolina porridge, beat them together.
• Coat the cakes with the prepared cream. Assemble the cake and coat the sides with cream.
• Sprinkle the cake with crumbs and put it in the refrigerator.

The “Ryzhik” cake can be served only after 3 hours, when it has completely cooled down and has had time to soak in the cream.

Cake “Ryzhik” without honey with condensed milk and sour cream cream

• chicken egg – 2 pcs.;
• flour – 0.45 kg;
• butter – 0.2 kg, including 100 g for dough, 100 g for cream;
• brown sugar – 0.2 kg;
• turmeric – a pinch;
• honey flavor (optional) – 2-3 drops;
• baking powder for dough – 10 g;
• condensed milk – 0.2 l;
• sour cream with 20% fat content – ​​0.4 l.

Cooking method:

• Grind the eggs with 100 g of sugar.
• Sift the flour, combine with baking powder and turmeric.
• Remove the butter from the refrigerator. Cut half and place in a ladle. Leave the rest at room temperature so that by the time the cream is prepared it will become completely soft.
• Add the remaining sugar to the butter in the pan. Heat this mixture until the sugar dissolves. By this time the butter will have completely melted.
• Add a glass of sugar to the egg mixture, stir until smooth.
• Add melted butter to the resulting mass, stir until smooth.
• Gradually adding flour and stirring, prepare a soft but fairly dense dough. Cover it and leave it warm for 20-30 minutes.
• Prepare 8–10 cakes from the dough. Bake the dough scraps too.
• Beat the softened butter, combine with condensed milk, beat with it.
• Continuing to beat, add sour cream and flavoring. If you add it to the dough, the aroma of honey will be less pronounced.
• Coat the cakes with cream.
• Grind the trimmings in a blender, sprinkle the cake on all sides.

The “Ryzhik” cake prepared according to this recipe also requires time for soaking and cooling, so after cooking it is put in the refrigerator for 2-3 hours.

Don't forget about the opportunity to decorate the cake with cookies, waffles and other similar products. It is not recommended to use whipped cream, buttercream, ganache, mastic, or glaze to decorate this cake; they do not correspond to the traditional style of preparing and serving the Ryzhik cake.

You can make a “Ryzhik” cake from ready-made honey cakes. To layer them, it is best to use sour cream based cream.

Honey cakes continue to be one of the most popular on the holiday table. And for many, honey cake is one of the main elements of the New Year's table! Today we propose to prepare the Ryzhik cake according to a recipe from Soviet times. Thank you for the cream recipe.

Author of the publication

I fell in love with cooking as a student. In those same years, from various trips to different countries, she began to bring and collect cookbooks, from which she currently has a collection of more than 100 books. And with the move to Italy, the active development of new gastronomic “secrets” began. It’s almost impossible to live in this country and not love cooking! Appreciates affordable and tasty everyday cuisine and shares only proven recipes! He prefers to live by the principle “Happiness is when you have someone to cook for and with something to cook with.” Happy wife and mother of two daughters.

• Recipe author: Irina Proshunina
• After cooking you will receive 1 pc.
• Cooking time: 3 hours

Ingredients

• 100 g honey
• 1 tsp soda
• 200 g sugar
• 1/8 tsp salt
• 20 g water
• 80 g butter
• 2 pcs. egg
• 400 gr wheat flour
• 225 g sugar
• 65 ml water
• 150 ml cream
• 70 g butter
• 700 gr sour cream
• 200 ml cream 33%
• 70 g powdered sugar

Cooking method

It is advisable to use natural, high-quality honey. Place the honey in a saucepan with a thick bottom and high sides. Heat on the stove until hot, about 70 degrees. Pour soda into hot honey. Stir vigorously until fluffy foam forms. Then add sugar, salt and water. Reduce the heat to low and continue to simmer the honey mass until the foam darkens and acquires a pleasant caramel color, without ceasing to stir. Do not overexpose - the mixture quickly changes color, it is better to remove it a little earlier while it is light!

Remove the finished honey mass from the heat and add butter. Stir and let the mixture cool slightly.

It turns out to have a pleasant caramel consistency.

In a separate bowl, lightly beat the eggs and add them to the honey mixture. It should be hot, but not so hot that the eggs curdle. Mix.

Add 400 gr in parts. sifted flour. Start kneading the dough directly in the pan or bowl, and when it becomes so tight that it will be difficult to continue kneading with a spoon, you can put the dough on the table and add another 50 grams if necessary. flour and continue kneading on the table.

Depending on the quality of flour, you may need a little more or less. It is important not to overfill the dough with flour - it should be smooth, homogeneous, without flour lumps, but it may well remain soft. After adding all the flour indicated in the recipe, the dough may seem liquid, and you will want to add more flour - it is better not to rush and wait, after cooling the dough will be non-sticky and flexible to work with.

Form the dough into a ball. Let cool for two to three minutes.

Divide it into 9 equal parts. Form each part into a “bun”. Cover with film or a towel to prevent the surface of the dough from drying out.

Turn on the oven and preheat to 190 degrees. Roll out each piece of dough into very thin cakes on a sheet of baking paper - this will make both the process of rolling out the cakes and the process of transferring them to a baking sheet easier. Immediately cut out an even round cake of the desired diameter (the recipe used a round mold with a diameter of 20 cm). Collect the remaining dough and at the end prepare 1-2 cakes from them.

Prick the crust as often as possible with a fork.

Bake the cakes in the middle of an oven preheated to 190 degrees for about 4-5 minutes until a beautiful golden color. The cakes are still soft, but in a couple of minutes they become harder and hold their shape perfectly.

Carefully turn the finished cake onto a wire rack and immediately remove the baking paper from it. It can be wiped off and reused for rolling out and baking subsequent cakes.

Prepare all the cakes in this way, not forgetting to bake 1-2 more cakes from the scraps of dough. Place the cakes on top of each other - they will not stick together.

While the cakes are cooling, you can start preparing the cream. To do this, it is advisable to first weigh out the sour cream for several hours (the time depends on its initial fat content and overall quality).

Prepare caramel: combine sugar and water in a high-sided saucepan. Place on low heat and wait until the sugar dissolves. Once the sugar has completely dissolved, increase the heat under the saucepan and bring the syrup to a rich brown color. Don't interfere. It is also important not to overheat the syrup so that it does not burn, otherwise the caramel will taste bitter and the cream will be spoiled.

Carefully pour hot cream into the saucepan. Be careful as the mixture will begin to expand, foam and grow. Stir and keep on low heat for about 30 seconds, stirring. Remove caramel sauce from heat. Once the caramel has cooled, add butter and puree in a blender until smooth.

Beat cold cream with powdered sugar using a blender until stable peaks form (the mass should become thick and motionless). Place the sour cream in a large bowl and start whisking, gradually adding the completely cooled caramel sauce.

At the end, add whipped cream and mix everything carefully.

It is advisable to assemble the cake in a split ring. Place the first cake layer and generously coat it with cream. Cover with the second cake layer and repeat the same steps with all the cake layers. Set one layer aside to sprinkle the cake with crumbs.

At the end, also grease the top cake with cream, leaving a little for later greasing the sides of the cake. Leave the cake in the ring, cover the top with cling film and place a weight (for example, a small saucepan filled with water). Place the cake in the refrigerator for at least 8-12 hours. You can leave it for 24 hours so that the cakes are well soaked in the cream.

The next day, remove the cake from the refrigerator, remove the film from above, remove the ring, and lightly coat the edges of the cake with the remaining cream. Grind the set aside cake into crumbs and sprinkle the cake on all sides.

Decorate the cake as desired: with pastry decorations or fresh fruit.

Honey cake ready. Bon appetit!

Today's dessert will be the delicious Ryzhik cake. There are several cooking variations, it’s up to you to decide which one to choose!

Ryzhik cake recipe with photos step by step

For cooking, take the following ingredients:

• eggs (4pcs)
• flour (5 cups)
• sugar (1 cup)
• butter (150g)
• honey (2-3 tablespoons)
• soda (2 teaspoons)

• choose sour cream (700g) with a fat content of at least 20%
• sugar (1 cup)

1. In a bowl, beat the sugar and eggs by hand until a white foam forms. Then pour in honey, oil, soda and place in a water bath. Stir all the time until the result is a homogeneous consistency. Then remove from the stove and immediately pour in the sifted flour. Form into a large ball and place in the refrigerator to set for 35 minutes.

Note: since the mass is still hot, stir with a spoon; after cooling, we do everything manually. The result should be a not very thick and sticky dough.

2. Take our dough, divide it into 7-8 parts (more is possible - it all depends on how many layers you want to see as a result) and immediately roll it out on parchment paper (sprinkle with flour first). Why immediately on paper? This way, it will be easier for you to place the cake in the oven and it will not fall apart during transportation.

3. After rolling, take a fork and pierce each future cake so that they are evenly baked and soaked in cream.

4. Baking time up to 5 minutes at 180-190C each cake. After cooking, immediately cut according to a stencil of the required diameter (you can use a lid or plate). Leave the scraps for decorating the cake.

5. Prepare the cream. Beat sour cream with sugar until smooth without lumps.

6. Spread the prepared cream over each cake and sprinkle with crumbs from the cakes on top. Be sure to give it time to soak.

Ryzhik cake step by step No. 2 (With condensed milk)

• flour (3 cups)
• sugar (1 cup) can be less, since the filling will be from condensed milk
• eggs (2pcs)
• honey (2 tbsp)
• butter (half a pack)
• soda (2 tsp)

• butter (280g)
• boiled condensed milk (1 jar)

1. First, beat the sugar and eggs thoroughly, then add softened butter and honey. Mix all ingredients and place in a water bath for up to 10 minutes. Just do not leave the egg mixture unattended - stir constantly.

3. Remove from heat and add sifted flour to slightly cooled mixture. Cover with a towel and leave for up to 35 minutes. After that, we divide the dough into a couple of parts (6-8) and begin to roll it into a layer. Then give it a nice shape (cut out a circle) using a plate or lid.

4. We will bake the cakes on parchment for up to 5-7 minutes at 180-200C until golden brown. Place the trimmings in the oven to decorate the cake. While all the shortcakes are baking, let's make the cream. Thoroughly whisk condensed milk with butter until smooth.

5. Spread the prepared cakes with cream and sprinkle with crumbs. Place the cake in the refrigerator. For decoration, you can also sprinkle with nuts or arrange berries beautifully.

Ryzhik cake recipe step by step No. 3

• flour (2.5 cups)
• eggs (3pcs)
• sugar (half a glass)
• butter or margarine (150g)
• baking soda (half a teaspoon)

• milk (1 glass)
• butter (90g)
• sugar (1 cup)
• eggs (2pcs)
• honey or any other yellow jam (2 tbsp)

1. Beat sugar with eggs, add butter/margarine, soda and place in a water bath for up to 5 minutes. Afterwards, pour the butter-egg mixture into the flour and knead into an elastic dough. Let it sit for 30 minutes. Afterwards, we divide the prepared dough into 6-8 pieces and roll each of them into a thin crust.

2. Baking time up to 5 minutes at 180C. After cooking, immediately cut out round-shaped pieces from them (using a lid/plate). We will still need the remaining scraps (mash them in a blender or with a rolling pin).

3. Let's make the cream: beat milk + sugar + eggs in a bowl. Place on the stove and bring to a boil. All this time you need to stir and monitor the cream. Boil over medium heat until the mixture begins to thicken (3-5 minutes). Set aside and let it cool a little. Then add butter, jam/honey and beat. As usual, generously coat the shortcakes with cream and sprinkle with crumbs. Wait a few hours to let the cake soak.

Ryzhik cake step by step photo No. 4

Prepare:

• flour (450g)
• eggs (2pcs)
• honey (3 tbsp)
• sugar (200g)
• butter (90-100g)
• baking soda (2 tsp)

• sour cream (480g)
• cream (500ml)
• honey (1 tbsp)
• powdered sugar (1 cup)
• nuts

1. As in the classic recipe – combine sugar + eggs and beat thoroughly. Add honey + oil and knead. Place in a water bath. Then add baking soda and flour. Remove from the stove, let cool slightly, and knead the dough.

2. Divide the dough into a couple of parts and roll them into thin cakes. Using a plate, cut out the required diameter and place in the oven for up to 5 minutes at 200C. Place the dough pieces to bake as well.

3. While our cakes are baking, let's prepare a delicious cream. In a bowl, mix sour cream, cream, honey and powdered sugar. Beat all this with a mixer or by hand until a homogeneous mixture.

4. Form a cake, spreading each layer generously with cream. Then sprinkle with chopped nuts and crumbs. Let it brew for several hours. Bon appetit!

The saffron milk cake has excellent taste, but at the same time you can easily prepare it yourself. The only difficulty is to knead the dough correctly - thanks to this you will be able to get enough. The cream for this dish can be prepared using condensed milk or sour cream. Custard pie is also very popular. You can choose any option - it all depends on your taste preferences.

Step-by-step recipes for making camelina cake with photos

Thanks to the honey layers, this cake has an attractive red color - which is how it got its name. There are many interesting options for preparing this dish.

Classic recipe with sour cream

You will need the following components:

• 90 g butter;
• 3 eggs;
• 1.5 large spoons of honey;
• one and a half glasses of sugar;
• 3 small spoons of baking soda;
• 4.5 cups flour.

For the cream you need to take:

• 0.5 kg of sour cream - be sure to use a chilled homemade product;
• 0.5 liters of chilled milk;
• 1.5 cups sugar;
• vanillin.

Cooking steps:

1. To prepare the dough, you need to put sugar in a container, add honey and chopped butter. Heat until ingredients are completely dissolved. It is worth stirring the mixture periodically.
2. In a separate bowl, beat eggs with soda. Pour the egg mass into the pan with the butter-sugar mixture and cook, stirring the mixture regularly.
3. Remove the pan from the stove and gradually add flour, after sifting it. The dough is quite hot at first and has a liquid consistency, so it needs to be stirred with a spoon.
4. When it cools down a little, you can proceed to kneading with your hands. It should be soft, not very steep.
5. Divide into several parts, make balls, sprinkle with flour and cover with a towel.
6. Roll out each fragment into a thin layer. To prevent the mixture from sticking to the work surface, it is recommended to flour the table.
7. Bake the cakes in a heated oven. This must be done at a temperature of 200 degrees. This will take literally 4-5 minutes.
8. To make the cream, you need to combine cold sour cream with milk. Beat the resulting mixture with a mixer. The speed should be slow at first, but can be gradually increased. The process should be continued until the mass becomes homogeneous and fluffy.
9. Add sugar, a little vanillin, then lightly beat the mixture.
10. An hour and a half before eating, the cakes should be coated with cream. Form a cake by placing them on top of each other. It is not recommended to treat this cake with cream the day before, as it gets soaked very quickly.

How to cook with condensed milk

In addition to sour cream based cream, condensed milk is used for the camelina cake. So, for this recipe you will need the following products:

• 3 cups flour;
• half a stick of butter;
• 2 large spoons of honey;
• 2 eggs;
• a glass of sugar;
• 2 small spoons of soda;

• 300 g butter;
• a jar of boiled condensed milk.

Cooking steps:

1. To make the dough, you need to soften the butter, add eggs, after beating them with sugar, and honey. If you are using candied honey, you may want to warm it slightly to give it a more fluid texture.
2. Mix all ingredients and place in a steam bath for 10 minutes. The mixture must be stirred.
3. Then remove from the stove, put in the baking soda, quench it with vinegar, and put it back into the water bath for just a couple of minutes. It is necessary for the volume of the mass to increase.
4. After a few minutes, remove the mixture and leave to cool slightly. Pour flour into a warm but not hot mixture. The dough should not be too steep. Cover it with a towel and then leave for thirty minutes.
5. Divide the dough into eight equal parts. Roll out each fragment into a layer and cut a circle out of it using a medium-sized plate.
6. Cakes should be baked on parchment. This must be done at a temperature of 200 degrees. Duration – 5-10 minutes. They should take on a golden brown hue. The scraps can also be baked and used to decorate the cake.
7. To make the cream, beat the butter and condensed milk. The result should be a homogeneous mass.
8. Treat the prepared cake layers with cream and place them to form a cake. Then use scissors or a knife to trim the edges and grease the sides.
9. Grind the trimmings using a grater and sprinkle over the cake. It is recommended to do this with a knife.
10. The cake should be refrigerated for several hours. To make it less cloying, you can coat individual layers with redcurrant jelly.

Honey saffron milk cake with custard

To make a delicious saffron milk cake, you should take the following products:

• 100 g butter;
• 2 eggs;
• a glass of sugar;
• 2 large spoons of honey;
• 2 small spoons of soda;
• 2 small spoons of citric acid;
• 3 cups flour;
• a little bit of water.

To make a delicious custard, you will need:

• 2 glasses of milk;
• 1 large spoon of cocoa;
• 3 large spoons of flour;
• a glass of sugar;
• 50 g butter;
• vanillin.

Cooking sequence:

1. To make the cream, pour the milk into the pan, add sugar, add flour, cocoa and vanillin. Cook over low heat until thickened. You should definitely stir it.
2. Remove from heat and cool the cream slightly. Add butter, mix and place in a cool place.
3. To get the dough, take eggs, add sugar, add honey, and butter. Add soda, after extinguishing it with water and citric acid.
4. Bring the resulting mixture to a caramel color in a steam bath. Be sure to stir. This will take approximately 20 minutes.
5. Remove from heat and add flour little by little. Knead the dough and prepare the cakes; the thickness should not exceed 2 mm.
6. Place them on paper and put them in the oven. Temperature – 180 degrees. Trim the warm cakes using a template - for this purpose you can use an ordinary plate.
7. Coat the prepared cakes with cream.
8. Use the scraps for crumbs that need to be used to decorate the cake on all sides. Place the dish in the refrigerator - it should be soaked.

How to bake cakes in a slow cooker

Cakes can be prepared not only in the traditional way using the oven. For this purpose, you can use a slow cooker. The following recipe works great:

• 5 eggs;
• a glass of sugar;
• 1 small spoon of soda;
• 6 large spoons of honey;
• 2 cups of flour.

To make the cream you will need:

• 1.75 glasses of milk;
• 1 cup of sugar;
• 2 eggs;
• 2 large spoons of flour;
• 1 large spoon of butter;
• vanillin.

Step-by-step preparation:

1. To prepare the dough, the honey-soda mixture must be put on fire. Cook, stirring until the volume increases. In addition, the mixture should become a rich golden color.
2. Beat the eggs with the addition of sugar to obtain a volumetric mass - traces of a spoon should be visible in it. Add to soda-honey mixture.
3. Add flour little by little, stirring with a spoon. In this case, you need to move the spoon up and down. It is important to ensure that the mass does not fall off.
4. Treat the multicooker container with oil, carefully pour the dough into it and cook in baking mode for an hour. Leave the cake on warm mode for 10 minutes.
5. Remove and leave the cake for several hours, placing it on a wooden surface.
6. Cut lengthwise to create several layers.
7. For the cream you need to combine flour with eggs. In a separate bowl, heat the milk, dissolving the sugar in it.
8. Add the boiling mass to the egg-flour mixture, stirring thoroughly. Place the resulting mixture on low heat. It is important to stir it constantly. The cream should thicken, but it is not recommended to bring it to a boil.
9. Remove the cream from the stove, add vanillin and add butter.
10. Spread the cooled cakes with cream and decorate with chopped chocolate. After a few hours, the cake will be soaked and ready to eat.

Homemade saffron milk cake recipe in a frying pan

To make cakes in a frying pan, you should take the following products:

• 1 egg;
• half a glass of sugar;
• 25 g butter;
• 1 large spoon of honey;
• 1 large spoon of cocoa;
• 0.5 small spoon of soda;
• 1.25 cups flour.

Make the dough according to the recipe and roll out thinly. Bake in a frying pan like pancakes. You need to heat it with a small amount of butter. The cakes need to be baked fairly quickly – about 7 minutes. It is important to ensure that they do not burn.

After this, you can grease the finished and cooled cakes with cream - a composition based on sour cream or custard is suitable. Condensed milk cream is also an excellent option.

Recipe with carrots

To make a healthy carrot cake, you need to take 1.5 cups of flour. You will also need chopped carrots, mayonnaise and sugar - 1 cup each. In addition, you need to prepare 3 eggs, a large spoon of vinegar and a small spoon of soda.

First, you need to beat the eggs, add sugar, add slaked soda, carrots, flour and mayonnaise and mix. Bake in the mold immediately or as skin. To determine readiness, you can use a toothpick.

Soak the cooled cakes with any syrup. Then they need to be treated with cream - for example, sour cream or butter.

How to beautifully decorate a cake at home

To get a more beautiful and festive cake, you can use cream decorations. Roses, leaves, borders are perfect. To do this, you need to prepare a fairly thick cream - butter or meringue is ideal.

Beat 100 g of butter with a mixer. Then add 5 large spoons of condensed milk and beat again. The result will be a bulk mass of homogeneous consistency. Then apply decor using a pastry syringe.

Many people's favorite saffron milk cake has this name due to the fact that its dough is boiled, which causes the cakes to turn reddish. It is also called differently - honey or honey cake.

Rizhik does not require complex or expensive ingredients, it is prepared simply and quickly, and therefore any housewife can prepare such a dessert at any time. It is well suited as a final dish for a family dinner or for a special event, but in the latter case it needs to be decorated more elegantly.

Classic saffron milk cake

The classic recipe for saffron milk saffron cake involves the following products:

• 2 eggs;
• a full glass of sugar (200 g);
• 100 g butter;
• 2 tbsp. l. honey;
• 2 cups of flour;
• 1 tsp. soda

For the classic custard:

• 3 eggs;
• 2.5 cups sugar;
• 750 l of milk;
• 3 tbsp. l. flour;
• 200 g butter;
• vanilla sugar.

Preparation:

1. Beat eggs and sugar with a blender until foam appears. Add butter and honey to the mixture, put on low heat and bring to a boil, remove from heat.
2. Add baking soda and stir the dough until the mixture doubles in size. After the foam subsides, add flour.
3. Knead the elastic dough and leave in the refrigerator for an hour. The chilled dough should be divided into balls of the same size; there will be about ten of them.
4. We bake thin cakes, prick each one with a fork so that they do not swell. Temperature – 180 degrees, each cake will take 5 minutes.
5. To make the custard, grind the eggs with sugar, pour in the milk, leaving half a glass untouched. Put the mixture on fire.
6. In a separate bowl, mix flour and milk until a creamy mass is obtained. Pour it into the main part of the cream and continue cooking until it thickens.
7. When the consistency is quite thick, the mass must be removed from the heat, add butter and vanillin, and leave to cool for a while.
8. After cooling, you can assemble the cake. Spread cream on each cake, not forgetting the sides. Sprinkle the top with chopped cake scraps and decorate as desired.

This dessert goes well with nuts, waffles, and crispy cookies. All this can be used for decoration.

Honey saffron milk cake with sour cream

Another variation of honey cake or saffron milk cake is made using sour cream. This option is easier to prepare and requires fewer ingredients than the classic recipe, but it has a delicate, creamy taste and will appeal to lovers of both.

Prepare:

• 2 cups of flour;
• 3 eggs;
• 3 tbsp. l. honey;
• 50 g butter;
• 1 tsp. soda;
• 2 cups sugar;
• 1 liter of sour cream.

Preparation:

1. To prepare a dessert with honey, you need to take one and a half glasses of sugar, beat it with eggs, add honey and butter, and place in a water bath.
2. After boiling, pour soda into the mixture, stir, wait until the foam subsides, and remove from heat.
3. After cooling, add flour and knead the dough, which should then be cooled, and after cooling, divided into 10 parts and rolled into thin cakes, which should be baked for 5 minutes at 180 degrees.
4. Beat sour cream with the remaining sugar and grease the resulting cream onto the cakes and top of the dessert.

Ryzhik cake with boiled condensed milk

To prepare this version of saffron milk cake at home, you need to stock up on simple ingredients:

• 3 cups flour;
• 400 g butter;
• 2 eggs;
• 2 tbsp. l. honey;
• 200 g sugar;
• 1 tsp. soda;
• 400 g condensed milk.

Preparation:

1. Beat sugar and eggs, add 100 g butter and honey. Bring the mixture to a boil in a water bath, add soda. Remove from heat and add flour. Knead the dough and put it in the refrigerator.
2. Bake 10 cakes from the cooled dough, let cool.
3. Beat 300 g of butter and condensed milk until creamy. Grease the cake layers and top.

Camelina cake with nuts and fruits

This recipe for saffron milk cake involves adding nuts and fruits - peanuts, walnuts, citrus fruits, kiwi - use your imagination to make the cake even more interesting.

Products:

• 2 eggs;
• 400 g sugar;
• 3 tbsp. l. honey;
• 1 tsp. soda;
• 100 g butter;
• 3 tbsp. flour;
• half a liter of sour cream;
• 100 g nuts (any);
• 1 orange;
• 2 kiwis.

Preparation:

1. Prepare according to the classic recipe: heat 2 eggs, beaten with 200 g of sugar, honey and butter in a water bath. Add soda, remove from heat and add flour. Let the kneaded dough cool in the refrigerator.
2. We bake thin cakes from the dough, cool them.
3. Beat sour cream with sugar, add the juice of half an orange.
4. Coat the cake with cream and place chopped fruit on it. The top can also be decorated with fruit.

Recipe for cream for saffron milk cake

The traditional recipe for saffron milk saffron cake involves classic custard, which is prepared in this way:

1. You need to take 2 eggs and beat them with 200 g of sugar. Add 2 glasses of milk and put on low heat.
2. Stir three tablespoons of flour in a glass of milk and pour the mixture into the cream on the stove. Stir until thickened.
3. At the last stage, add 100 g of butter and leave to cool.
   This impregnation is most suitable for honey cakes.

To make a truly delicious honey dessert, you need to use very high-quality products, especially butter and flour. Low-quality flour will give a gray color to the dough and cream, and poor butter will simply ruin the taste of the dessert.

Try making saffron milk cake without adding honey. In this case, you will need fruit syrup or melted sugar to give the cakes a special, caramel flavor.

Classic saffron milk cap is prepared with custard, but you can try any type of cream if you wish; all types of butter cream go especially well with this type of cake - from sour cream, cream, butter, condensed milk.

If you are interested in how to make saffron milk cake at home, then it will not take much time, and its taste will seem very rich, concentrated and, home-like, familiar to you and your household.