Recipes for making cakes at home with a photo

mushroom cake

10-12

2 hours

260 kcal

5 /5 (7 )

Today I will share with you a recipe for a cake with a funny name "Ginger" honey with sour cream and butter cream. I get it tender, fragrant, soft. Moreover, it is hearty and healthy, as it contains honey and sour cream. In general, one that is perfect for kids and many adults will definitely like it. This cake is for those who love delicious homemade pastries, but do not have a lot of time for culinary delights, it belongs to those simple but tasty recipes that are prepared in a hurry.

The recipe for "Ryzhik" honey classic is usually made with either sour cream or condensed milk. I put everything together. A bit more expensive, but also much tastier. The cake is prepared quickly, easily and from affordable products. Even inexperienced cooks will submit it the first time without any problems.

• Kitchen appliances and utensils: bowl, saucepan, crumbling surface, parchment paper, rolling pin, mixer, baking dish, oven.

Necessary products

Product selection features

When choosing sour cream for the Ryzhik cake, I prefer 15%. You can also take 20%. If the sour cream is higher in fat, the cake may be too greasy and dry. Please note that sour cream should not be too sour.

Ginger cake is sometimes also called "Honey cake".

History of the cake "Ryzhik"

Before making the "Ginger" cake, I want to tell you about the history of its origin. The legend about its origin goes back to the time of Empress Elizabeth Alekseevna, wife of Alexander I. She could not stand honey and dishes with it in the composition. However, the new court chef did not know this and made a delicious honey cake.

The empress was delighted and demanded to tell her the recipe. To the surprise of all the courtiers, when she learned that the cook had put honey in it, she did not punish him, but rewarded him. Since that time, the pie passed from generation to generation and does not lose its popularity today.

Now, every time, before making the Ginger cake, remember this story with a good ending and set yourself up in a positive mood. And, believe me, you will get the cake - just delicious.

How to make Ginger cake at home

So, we are preparing a cake "Ryzhik" according to the classic recipe with a photo step by step.

1. Mix 2 eggs with 0.5 cups of sugar and beat the mass well until a stable foam forms. If you do it manually, it will take a little more time, if you beat it with a mixer at high speed, it will take 5 minutes.
   
   
2. In a saucepan with thick walls, place 100 g of butter and 0.5 cups of sugar. Stir and put on fire. Stir constantly until sugar dissolves.
   
   
3. After dissolving the sugar, add 3 tbsp. spoons of honey. Without stopping stirring, bring the mixture to a boil. Add 2 teaspoons of baking soda. The mass will begin to increase rapidly. Hold it on fire for a little (about a minute), and then remove and cool.
   
   
4. The mass removed from the heat should stand for some time to cool down to a warm temperature. Then very slowly it is necessary to pour beaten eggs with sugar into it. Mix all ingredients well.
   
   
5. Put the pot back on the stove. Introduce a glass of flour very slowly. In this case, stir the mass well. Then add another glass of sifted flour. Mix the ingredients well, remove the pan from heat. Allow the mass to cool for 5-7 minutes. After that, add about another glass of flour. Add flour until the dough is soft, well wrinkled with hands.
   
   
6. Divide the finished dough into 10 equal parts.
   
   
7. Roll each part thinly (3 mm thick). Better to do this on parchment.
   
   
8. Bake each cake in the oven until tender (ruddy color) at a temperature of 180 degrees. It will take about 5-7 minutes to bake one cake.
   
   

Recipe for cream for cake "Ginger"

While the cakes are being baked, it is necessary to prepare the cream for the Ginger cake according to the following recipe. Previously, 400 g of butter must be removed from the refrigerator so that it is at room temperature when preparing the cream. Then beat it well with a mixer until it becomes fluffy.

Cake "Ryzhik", in addition to sour cream and butter cream, can also be lubricated with condensed milk with butter, semolina cream, custard, sour cream and kefir cream.

How to decorate and serve the "Ryzhik" cake beautifully

Making the cake "Ryzhik" in the classic recipe at home is done using crumbs from the crushed crust (leftovers) or nuts, which are abundantly sprinkled on the top cake and sides. However, you can try making the cake look more elegant.

So, you can add chocolate, coconut to the sprinkling mixture. Using a stencil, you can depict any interesting or thematic drawing.

I met a photo of "Ryzhik" covered with chocolate icing. I read that some hostesses also decorate it with fruits, dried fruits, pieces of jelly. You can paint the cake with sugar pencils.

In order for you to be able to cook "Ryzhik" cake according to the classic recipe, and at the same time it turned out to be the best, I suggest that you familiarize yourself with some recommendations.

The cakes must be baked as thin as possible. This will soak them better and give the impression that they melt in your mouth.

To make them the same thickness and size, when dividing the dough into equal parts, you can use a kitchen scale for accuracy.

When baking, the baking sheet should be sprinkled with flour or covered with parchment.

It is important not to overexpose 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 taste bitter. By the way, in order to prevent burning, you can place a frying pan with water on the bottom of the oven.

When cooled down, the cakes will become hard. This should not confuse you - when the cream soaks them, they will soften.

After making the "Ryzhik" cake, keep it at room temperature for 1.5-2 hours, and then place it in the refrigerator for 10-12 hours. This will allow the cream to saturate the cakes well and make them softer.

It is better to cut the edges of the cakes with a plate or lid, 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 rectangular smooth culinary spatula.

To quickly prepare the crumb, the cakes are placed in a plastic bag, tied and rolled with a rolling pin.

Video recipe for the cake "Ryzhik"

How to bake a Ryzhik cake can be found here:

Ginger cake - recipe with sour cream

We offer you an excellent recipe for a Ginger cake for a large company. This is a large and heavy cake with sour cream butter and honey cakes. The resulting Ryzhik can be divided into 12 large portions!

We would like to note that cakes for Ryzhik can be prepared in advance, which will significantly speed up the cake preparation process before the event itself.

So, to bake a Ginger cake at home, we need the following ingredients:
For cakes:
● Sugar - 1 glass;
● Eggs - 2 pcs .;
● Butter - 100 g;
● Honey - 3 tbsp. l .;
● Soda - 2 tsp;
● Flour - 3 glasses.

For the cream:
● Oil - 400 g;
● Condensed milk - 350 g;
● Sour cream - 400 g.

Cooking Ryzhik cake in stages:
0:20 - making cakes;
2:43 - making the cream;
3:04 am - assembling the cake.

For a detailed recipe for Ryzhik cake with step-by-step photos, see our website - https://webspoon.ru/receipt/tort-ryzhik

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https://i.ytimg.com/vi/DZ802eqryfQ/sddefault.jpg

2017-03-07T10: 58: 20.000Z

Viewing 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 how the cake looks when finished.

Invitation to discuss the cake and possible improvements

I hope you enjoy making Ryzhik cake, and my step-by-step recipe with photos and videos will greatly simplify the task. Share in the comments how you love making honey cake. Do you prefer the classic version, or with the addition of lemon zest or other additives. I would be glad to read about your successes.

This is the very first honey cake I liked. I recognized its name as simply "honey", of which there were many and different. Therefore, attempts to buy honey cakes, cakes, etc. in cooking did not bring the desired taste. And already in my hometown, I learned the own name of this work of culinary art. I am spreading it right now for a reason, it has a deep meaning, which will be discussed later.

Ingredients for the Ginger cake:

for cakes:

60 gr. - 4 tablespoons of sugar

100 g butter

two teaspoons of soda without top

250 gr. honey

600 gr. flour

for cream:

sour cream 25% 700-800 gr.

a glass of sugar (230-250 gr.)

Preparation of cakes for the Ryzhik cake:

The dough recipe is simple. But rolling out the cakes is quite time consuming. Ideally, for this you need to attract masculine strength. It's easier for me, I attracted myself.

Prepare a water bath from two pots. In the smaller one we put soda, eggs, honey, butter and sugar. We put the pot on the bath. When the ingredients warm up a little, we begin to beat with a mixer until the ingredients are evenly mixed, and then a copious foam is obtained and the volume increases. The water in the lower pot is simmering at this time.

I pour the whipped contents of the saucepan into the mixing bowl. I pour all the flour there and knead the dough. I do it with a mixer. When there was no such mixer, he kneaded the dough with his hands. It turns out a hot, slightly sticky dough.

We cut it into 10-11 parts, somewhere around 95-100 gr. each one. If you don't want to mess around for a long time, you can knead less dough by counting the amount of ingredients. Roll out a thin crust of the desired shape on parchment for baking. And this is the key point. Because this cake can be shaped into any shape. For example "horseshoes". To be honest, this particular cake was my first candidate for a cake of this shape, and it would be called "honey horseshoe". But a simpler recipe won, which can be viewed. I got distracted. We pierce the crust with a fork in many places so that it does not bubble when baking. It is easier to roll out the dough while it is hot, so we try to maintain its temperature, at least covering it with a towel.

Next, preheat the oven to 200-210 degrees. We put the parchment with the dough on the sheet and send it to the oven to bake until a beautiful ruddy color. This takes 5-7 minutes. During baking, we manage to roll out new cakes. When the cake has cooled down, cut out the desired shape according to the pattern. My torus will be just round. I have seen options in the form of an Olympic bear, you can give the shape of a horse, as an option.

Formation of the cake Ryzhik with sour cream:

Sour cream is much easier to prepare than I said before. For we need all the moisture that is in sour cream to soak dry cakes. Simply add sugar to the fatty sour cream. And beat until the sugar dissolves and the cream increases in volume. The cream will be liquid - that's how it should be. It is very tasty to grease this cake with custard, especially creamy, recipe. I chose sour cream, from my point of view, this is a classic option. And certainly the simplest. In the comments came an addition from Natalia that the classic version of "Ryzhik" is made with cream of boiled condensed milk and butter. The recipe for such a cream can be

Delicate, nourishing, sweet and aromatic - this is all about the "Ryzhik" cake. It is prepared with custard or sour cream. I prefer the latter, so this recipe for Ginger cake with sour cream. In baking, the recipe is not difficult, so even not very experienced housewives can try to cook it. To improve the taste, I added prunes and walnuts to the cake. Prunes perfectly set off the sweet taste of the cake with their sourness.

Categories:
Preparation time: 1 hour 10 minutes
Time for preparing: 1 hour 20 minutes
Total time: 2 hours 30 minutes
Exit: 10 servings

Ingredients for the cake

• Butter - 100 g
• Eggs - 2 pieces
• 3/4 cup sugar in dough + 3/4 cup in cream
• Natural honey - 2 tablespoons
• Flour - 3-3.5 cups
• Soda - 1 tsp with a slide + vinegar
• Sour cream - 500-600 g
• Prunes
• Walnuts
• Vanilla

How to make Ginger cake

Break eggs into a bowl, add sugar and beat with a fork or whisk. It is not necessary to beat until the sugar dissolves.

Add honey and pieces of butter to the eggs and place the bowl in a water bath. We mix our ingredients all the time until smooth.

When the butter is completely melted and the sugar dissolves, add vinegar slaked soda to a bowl. The mass will immediately turn white and begin to increase in volume.

We remove from the water bath. Now add the gradually sifted flour, thoroughly mixing the dough, first with a fork, then with your hand.

After kneading the dough, roll a long sausage out of it. Divide it into 7-9 identical pieces. These will be our cakes. I got 8 cakes with a diameter of about 20 centimeters. The cake will be tall. You can make the cake lower with fewer cakes.

Roll the balls off the pieces of dough, put them on a plate and put them in the refrigerator for 1 hour. In the meantime, turn on the oven, let it heat up to 180 degrees. We take out a ball of dough and roll it out thinly (2-3 mm thick). To make the cakes of the cake the same and even, cover the dough with a plate as shown in the photo. And cut off the excess with a knife according to the diameter of the plate.

Here is such an even circle. Cover the baking tray with parchment paper. I greased the paper a little more with butter on top. We transfer the neatly rolled cake to a baking sheet and bake for 5 minutes until golden brown.

While the cake is baking, roll out the next one. Roll up a ball from the scraps and also roll it out and bake like a cake. You can simply bake the trimmings later and use them for sprinkling, but the trimmings tend to burn faster. It is more convenient for me to bake with a cake.

When the cakes are baked, let them cool well. We put the most ugly aside, we will make sprinkles out of it. In the meantime, let's get to the cream. Steam and chop the prunes, chop the walnuts a little, we will alternately put them on the cakes greased with cream.

For sour cream, beat sour cream with sugar and vanilla until the sugar dissolves. Make sure not to interrupt the cream, otherwise oil will turn out from it, especially if you take rustic sour cream.

First you need to bake the cakes. To do this, beat the eggs with sugar well (you can use a whisk). Add melted (cooled) butter, liquid honey and add baking soda. Stir. Place this mixture in a water bath for 15-20 minutes, stir constantly. The mixture will increase in volume, turn white, the soda will go out.

Divide the dough into 9-10 koloboks.

Roll each part into a thin cake on parchment paper, well dusted with flour, cut off using any edge cover.

To prepare the cream, put the sour cream on a piece of cheesecloth folded in four.

Tie on top and hang in any accessible place for 3-5 hours so that the whey from the sour cream drips. After this procedure, sour cream becomes like a soft, dense cream cheese.

Grease the cakes generously with the prepared cream, fold on top of each other. Grease the sides of the "Ginger" cake with cream.

Sprinkle the sides with scrap crumbs. Top with a wonderful and very tasty Ryzhik cake with sour cream, decorate with melted chocolate as you wish. Leave the cake to soak for 2 hours at room temperature, then send it to the refrigerator.

Good appetite!

Never would you like to return to Childhood?
This is not a rhetorical question, this is my invitation. So, today we are going on "vacation" for 3 days, which we will spend baking real delicacies, which our grandmother once prepared for us. What is it? And why 3 days?
We are going to make the Ryzhik honey cake. Is it really wonderful, just a golden name? But this is not all that is unusual in this cake. The recipe has a very small secret. And this is what promises to make our cake just fabulously delicious, smelling of summer and the warmth of grandmother's hands.

The highlight of the recipe: The dough should stand warm for 3 days! After this period of time, letting the dough brew, we bake the cakes.

If the baking sheet is long and the cakes are rectangular and elongated, they can be cut in half. Then the cake will turn out to be high. It is desirable that it contains at least 4 cakes. Does not work? Then you can knead the dough 2 times more.

I will immediately voice all the products that we need for the Ryzhik cake:
Ingredients for the dough:

• Flour - 2 cups with a volume of 250 g (faceted);
• Honey - 0.5 tbsp.;
• Sugar - 0.5 tbsp.;
• Eggs - 3 pcs.;
• Soda - 0.5 tbsp. l.

For the cream we need:

• Sour cream - 800 g (I use two packs of 380 g, 25% fat);
• Sugar - 1 tbsp.;
• Sour cream thickener - 30-40 g (can be replaced with corn starch);
• Lemon juice - 1 tbsp l .;
• Vanilla extract - 1 tsp or vanilla sugar (1 sachet 10 gr.)

How to make Ginger cake (step by step recipe with photo)

Let's divide the process into 3 stages.

I. Let's start with the test. Do not forget that we cook it 3 days before baking.

Break the eggs (3 pcs) and mix them a little so that the yolks mix with the proteins.

At this stage, we do not need a mixer, an ordinary whisk is enough.

Add sugar (0.5 cups). Let's use a mixer. Mix a little, not necessarily until the sugar dissolves, the main thing is that the eggs and sugar become a homogeneous mass.

Now pour in honey (0.5 cups) and mix everything again with a mixer. 1-2 minutes are enough for the mass to thicken.

*** If there is no liquid honey, it doesn't matter. It can be heated in a water bath. Then it will become the required consistency.

Combine soda (0.5 tablespoon) with flour (2 cups) before adding to the egg mixture, mix.

The more evenly you stir the baking soda into the flour, the better the dough will be.

Add flour to the mixture. It is best to use a spoon to mix the flour and mixture first.

When everything is saturated with each other, stir with a mixer for several minutes until a homogeneous mass is obtained. I get by with an ordinary wooden spatula, but if you use a mixer, use the dough attachments, not the usual whisks for liquids.

The dough is almost done. It remains for him to stand 3 (!) Days in a warm place, so that the honey and soda will start the fermentation process in the dough. During this time, the taste of soda in the dough becomes completely invisible. I usually put it in the kitchen cabinet so that the bowl doesn't get in the way.

Important:

• Cover the bowl with a lid, towel or plastic wrap.
• Put in a warm place.
• Stir the dough for three days. 2-3 times a day.
• At least how long the dough should stand - 2 days. But in this case, it will rise worse. Optimally - 3 days. Allowed - 4.

Let me show you what the dough looks like during proofing. Air bubbles appear on the surface:

When stirring, you can see how porous and airy the dough is inside.

In 3 days. Next stage.

II. We bake the Ginger cake.

For 3 days, the dough thickened and it decreased in volume. Today we will bake the cakes.
1. Prepare baking paper sheets to fit the baking sheet (you can use a silicone mat or Teflon mat). I bake with Teflon.
2. Take a small amount of the test. And with the help of a spatula, a spoon, or a large knife with a wide blade, spread it on the paper, like butter on bread. Try to do it evenly. The approximate height of the crust should be between 2 and 5 mm.

I take three such portions with a wooden spatula, as in the photo:

I smear it evenly with a silicone spatula so that there are no "holes" in the cake:

It turns out such a cake. If you could not make it perfectly even in thickness, do not worry, it will not be noticeable in the finished cake.

3. Place a baking sheet with dough in an oven preheated to 200 degrees. Reduce to 130 degrees and bake for 5 minutes.

(Subsequent cakes may need less time, about 2 minutes to bake, because the oven will be well preheated).
We take out the cake, let it cool a little, a couple of minutes will be enough.

The cakes turned out to be airy, fragrant.

We turn the cake over so that it is convenient to remove the paper.

I bake on a Teflon mat, so I don't grease the surface with anything. If you're going to bake on paper you're not sure about, brush with a lump of butter.

*** If the cakes have risen unevenly, it doesn't matter. When the cake is "gathered", it will not be noticeable.

I got rectangular cakes with a length of 32 cm, along a short edge - 22 cm. You can set the dimensions individually when you spread the dough, you can give it a round, oval shape - whatever you want!
Next stage.

III. Prepare the cream for the Ginger cake And grease the cakes with it.

Preparation:
With a mixer, begin to beat down sour cream (800 g). At the same time, add sugar a little at a time (1 glass).

The sugar should dissolve in the sour cream. Pour vanilla sugar here (I use sugar with natural vanilla from D. Etker), pour about 2 tbsp. spoons (10 grams).

For lovers of honeymen, I suggest taking note of the recipe in the recipe uses custard, the cake turns out to be tender and also very tasty.

The mass turns out to be lush, but liquid.

3. Pour some lemon juice (1 tbsp. L)

Add the required amount of thickener. The sour cream thickener is sold in small sachets in supermarkets (you can replace it with cornstarch).

I sift it through a sieve so that there are no lumps.

We continue to whisk. The cream should be thick and lush. Beat up the mass and see what happens. Focus on your taste and preferences of loved ones. If the cream is not thick enough for you, you can add a little more lemon juice and / or 1-2 sachets of thickener.

You can prepare sour cream in various ways, I described several options in a separate article:.

We collect the cake "Ginger"

For these honey cakes, do not spare the cream. They are lush and porous, and therefore are well and quickly impregnated. If there is not enough cream, it will all go to impregnation. Only half of the layer that we put on them will remain.

It is convenient to use a silicone tipped spatula for lubrication.

Crust by crust, sandwich the cake with cream. I cut each rectangular cake (I got 3 pieces) into two parts and got a square tall cake of 6 cake layers. We will spend the trimmings on sprinkling.

Finishing touch. A little bit is left to make this dessert perfect.

Grind the remaining cakes in a blender into large crumbs:

Sprinkle the top on all sides.

Allow at least 2 hours to soak the cakes. The cake will stand and become very juicy, it will literally melt in your mouth.

That's all! Friends, as you can see, the cooking process is much easier, and not as troublesome as with many other cakes. But the taste !!! Try it! And make sure that this is exactly what your beloved grandmother once cooked for you. You loved her treats so much. And now is the time to find out all the secrets of this enchanted dessert that brings back a fabulous Happy Childhood.

Only this happy time presents generously with golden freckles, and bees buzzing over the flower meadows. It seems that the Sun shines in a special way when you are still small. And when you come to visit granny, she tries to pamper you with something especially tasty. And now, kind grandmother's hands are already placing a plate with a delicacy in front of us. And it seems at this moment that the Earth has stopped, that this is the moment of true Childhood. And the smell and taste of this dish will forever remain in your memory, as a memory of happiness.

Perhaps you decided to do some processes in this recipe in your own way. Share, tell us about your findings! I look forward to your feedback! I hope you have got an amazingly tasty cake, and in the future you will be able to pamper yourself, your loved ones and your guests with it more than once.
Share this recipe on social networks and invite your friends to participate in our cute get-togethers!
Bye Bye!

If you will add a photo of the cake to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network. Thank!

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