Ryzhik cake is one of the few desserts that are easy and pleasant to prepare. The dough recipe does not have a large number of options, but the cream for the cakes can be prepared in different ways.

Ginger cake - a classic recipe

The classic Gingerbread recipe can be found in almost any cookbook of our mothers and grandmothers.

Dough:

• 500 g wheat flour;
• 3 tbsp. l. honey;
• 200 g sugar;
• 2 eggs;
• 100 g butter;
• 2 tsp soda.

Cream:

• 1 tbsp. kefir;
• 450 ml sour cream;
• 1 tbsp. Sahara;
• a bag of vanillin.

The preparation of the dough and cakes is as follows:

1. Beat eggs until foamy. As soon as the foam begins to appear, gradually add half of the cooked sugar. After a few minutes of beating, the sugar will dissolve.
2. In a saucepan, melt the butter and the remnants of sweet sand. You need to heat the food over low heat, stirring constantly so that the sugar dissolves in the oil. Then we introduce honey and, stirring, we continue to warm up the composition. When it starts to boil, quickly add baking soda and stir for another minute, but not more.
3. It can be removed from heat as soon as the mixture begins to foam after adding the baking soda. But if you fry the mixture a little, it will acquire a pleasant caramel flavor. Leave the finished composition to cool for a third of an hour.
4. Mix the flour with a sweet egg blank, then combine it with the cooled mass and knead the soft dough.
5. Divide it into 8 identical parts and form balls, from which we roll out round cakes.
6. We bake them at 200 ° C for 4 - 6 minutes. Readiness is determined by caramel shade.

It remains to prepare the cream, simply whisking all the ingredients with a whisk or mixer. Then we collect the cake by laying the cakes on top of each other and greasing them with cream.

Before serving, the dessert can be garnished with crumbled dough pieces or walnut kernels.

On a note. For the cake to soak well, it is recommended to leave it in the refrigerator overnight. From above it can even be pressed down with a lid

With custard

"Ryzhik" with custard cream is incredibly delicate and aromatic. For this recipe, the cakes can be prepared classically as described in the previous recipe. But the cream should be discussed separately.

He will need the following products:

• 2 eggs;
• 1 tbsp. Sahara;
• 3 tbsp. l. flour;
• a pinch of vanillin;
• 750 - 850 ml of milk;
• 100 g soft butter.

It is recommended to prepare the cream immediately so that it has time to cool down to room temperature by the time of use:

1. Beat the egg and sugar mixture thoroughly.
2. Pour half of the milk into the sweet preparation, sift the flour and add vanillin. Stir everything well so that there are no flour lumps, and add the rest of the milk.
3. Put the cream on low heat and cook, stirring with a spatula, until the consistency begins to thicken.
4. As soon as the cream becomes thicker, turn off the heat and leave the composition for 15 - 20 minutes.
5. Then add oil, beat with a mixer until smooth and leave to cool further.

With sour cream layer

"Ryzhik" with sour cream, prepared according to the recipe below, turns out to be very sweet.

Delicate, sweet sour cream is fairly easy to make. At the same time, it is very tasty and soaks the cakes well, for which novice housewives love it very much.

The list of products for its preparation is extremely simple:

• sour cream with a fat content of at least 20% - 400 ml;
• condensed milk with sugar - 150 - 200 ml (focusing on personal preferences);
• soft butter - 100 g.

The preparation of the cream consists in mixing these products until smooth. The oil should be soft during use. To do this, it must be removed from the refrigerator at least an hour before the preparation of the cream.

In the future, the oil will help the dessert harden and keep its shape.

On a note. Instead of condensed milk, you can use sugar or powdered sugar. The powder will make the cream thicker and more delicate in taste, while the sugar grains may remain with insufficient whipping and crunch in the finished cream.

Honey cake "Ryzhik" with semolina cream

The following products can be used to prepare the cakes:

• 2 eggs;
• a glass of sugar;
• 125 g margarine;
• 2 tbsp. l. flower honey;
• 1 tsp slaked soda;
• 2 ½ tbsp. sifted flour.

We suggest preparing the following cream:

• 2 tbsp. milk;
• 3 tbsp. l. decoys;
• 300 g of butter (in cream it is better not to replace it with margarine);
• 1 tbsp. Sahara.

Preparation of cakes:

1. First, beat the sweet egg blank. After that, add honey and butter, beat a little and put the composition in a water bath. Cook, stirring, for a quarter of an hour and then remove from the stove.
2. We introduce soda into the resulting mass, mix, sift the flour and knead the dough.
3. Close the saucepan with a lid, wrap it with warm towels or a blanket and leave it for a couple of hours.
4. When the dough is infused, prepare 7 - 8 cakes, as usual, by cutting out a lid or dish in the shape.

The following steps are required for the cream:

1. Cook semolina in milk and let it cool slightly.
2. While the porridge is cooling, beat the butter and sugar until an airy light mass is obtained.
3. We combine both blanks and beat until a homogeneous cream is obtained.

It remains to collect the "Ryzhik" honey cake from ready-made cakes and cream, let it brew for at least a couple of hours in the refrigerator and then serve.

Cooking option with condensed milk

Prepare in advance:

• 500 g flour;
• 200 g sugar;
• 2 eggs;
• 100 g of honey;
• 300 g butter;
• 2 tsp soda;
• 400 g of condensed milk with sugar.

Cooking the Ryzhik cake with condensed milk according to the following algorithm:

1. Beat the egg-sugar blank with a mixer or a whisk.
2. Combine a third of the oil with honey and heat over a water bath / low heat. Stir to melt the ingredients.
3. Add baking soda, sift flour and knead the dough.
4. Introduce the egg blank, stirring constantly.
5. Knead the dough by hand, roll it into a sausage and cut into rings of equal thickness. Roll the cakes out of them and bake in the oven. Cut out the same round blanks from warm cakes.
6. Beat the condensed milk and butter until a homogeneous cream is obtained.
7. Lubricate the cakes with the resulting composition. Grind the crumbs into crumbs and sprinkle them on the finished dessert.

With nuts and fruits

The secret of an unusually tasty "Ryzhik" with nuts and fruits lies in its layer. The cakes are again prepared according to the classic recipe. You will need 6 of them.

• 500 g sour cream or high fat cream;
• a glass of sugar;
• lemon;
• 2 ripe kiwi fruits;
• a couple of sweet tangerines;
• 120 - 150 g of walnut kernels.

We are preparing our unusual "Ryzhik":

1. The cream is prepared in just a few minutes, you just need to whip sour cream or cream with sugar. Remove the zest from the lemon with a grater to introduce it into the cream. Stir everything well. For a brighter aroma, you can squeeze a tablespoon of juice from the pulp and add it to the resulting composition.
2. Crush the nuts in a mortar or roll them with a rolling pin to make small pieces.
3. Peel the tangerines and remove the white pulp. Cut the slices lengthwise into 2 - 3 parts. Peel the kiwi, cut it lengthwise into halves, and then into slices.

The cake is assembled as follows:

1. The first layer of cream is sprinkled with nuts.
2. The second layer is complemented by kiwi.
3. The third layer comes with nuts again.
4. The fourth layer of cream is complemented by tangerines.
5. The fifth layer is cream and nuts.
6. The sixth cake is smeared with cream and sprinkled with crumbs chopped into crumbs.

Garnish the cake with leftover fruit before serving.

Milk cream baked goods

For milk cream, you will need the following list of products:

• 2 tbsp. Sahara;
• 300 g butter;
• 3 tbsp. milk;
• 2 tbsp. l. flour.

The process is no more complicated than those already described above:

1. First of all, we put a couple of glasses of milk to warm up. Mix the remaining milk with flour so that no flour lumps form. You do not need to bring the milk to a boil, you just need to heat it well.
2. Then put the flour mass in warm milk and stir well. Let the workpiece stand a little, 5 - 10 minutes is enough.
3. After, put the soft butter in the cream and beat thoroughly.

The cream should be allowed to brew for another quarter of an hour, and then used as directed. Thanks to the butter, the cake will harden well in the refrigerator, but at the same time, the dessert will retain its tenderness.

Cooking “Ryzhik”, loved since childhood, is as easy as shelling pears. It does not take much time to prepare, but it always turns out delicious and tender. Delight your family with excellent pastries!

The honey cake according to this recipe turns out to be delicious: very, very soft, delicate and aromatic. It cooks very quickly ... or I didn't have much time to cook it. Although this is not the first time I am convinced that the truth is born in a hurry. The honey cake "Ryzhik" was prepared in half an hour - she baked two cakes on two baking sheets, and while she was rolling out the next ones, the previous ones were ready. I recognized this by the smell - a very strong caramel-honey aroma appeared.

The cake turned out to be large: diameter - 23.5 cm, and height - 10 cm. The cake must be infused for at least 12 hours. I, however, was soaked for 24 hours, since I was waiting for daylight for a photo shoot))

Prepare the necessary ingredients for making the "Ryzhik" honey cake.

In a saucepan, preferably thick-walled, combine butter and half a serving of sugar.

Put on low heat. While stirring, wait until the sugar is completely dissolved.

Pour in honey and stir.

Add baking soda immediately, and when the mass greatly increases in volume, remove from heat. Stir gently with a spoon and leave to cool slightly, literally 4-5 minutes.

Combine eggs and the second portion of sugar in a separate bowl. Beat with a mixer until fluffy.

And when the mass has cooled down a little, pour in the egg mixture, stirring constantly.

The mass before our eyes will begin to change its light tones to caramel brown shades.

Return the pan to low heat and, stirring constantly, add 1/2 part of the flour. It must be thoroughly stirred and rubbed. Remove the saucepan from heat and allow 5 minutes for the future dough to stand and cool slightly.

Pour in the second part of the flour and knead a soft and pliable dough.

Roll the dough into a roller and cut into equal 10 pieces.

Roll out each cake and bake in the oven until golden brown and incredibly mouth-watering flavor in the kitchen.

After baking, I crushed each cake from the baking sheet, since it was impossible to take it with my hands - it was very soft.

While the cakes are cool, it is necessary to prepare the cream: in the mixer bowl, beat the butter into a fluffy mass.

Add boiled condensed milk.

Mix quickly with a mixer to a homogeneous mass.

Add sour cream. I used a homemade one, but a store one will work too.

Stir the mixture at the slowest speed of the mixer. The cream is ready to use.

Layer the cakes with cream.

Apply a thin layer of cream to the surface of the cake and sprinkle with sand crumbs. Send the honey cake "Ryzhik" in the cold for soaking.

Enjoy your creation over a cup of aromatic tea.

Cook with love.

Many favorite camelina cake has this name due to the fact that its dough is brewed, then the cakes are stained in a reddish color. In another way, it is called so - honey or honey cake.

Gingerbread does not need 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 finishing dish for a family dinner or for a gala event, but in the latter case, it needs to be decorated more elegantly.

Classic mushroom cake

The classic recipe for camelina cake involves 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 glasses of sugar;
• 750 liters 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 a small fire and bring to a boil, remove from heat.
2. Pour in soda and mix the dough until the mass doubles. After the foam has subsided, add flour.
3. Knead the elastic dough and leave in the refrigerator for an hour. The chilled dough must be divided into balls of the same size, about ten of them will come out.
4. We bake thin cakes, each prick with a fork so that they do not swell. Temperature - 180 degrees, it will take 5 minutes for each cake.
5. For a custard, you need to grind the eggs with sugar, pour in the milk, leaving half a glass intact. 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 to cook until it thickens.
7. When the consistency is quite thick, the mass must be removed from the heat and add butter and vanillin, leave to cool for a while.
8. After cooling down, you can collect the cake. Spread cream on each cake, not forgetting about the sides. Sprinkle the top with chopped cake scraps and decorate as desired.

Nuts, waffles, crispy biscuits go well with this dessert. All this can be used for decoration.

Camelina honey cake with sour cream

Another variation of the honey cake or camelina 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 sour cream and honey cake.

Prepare:

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

Preparation:

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

Camelina cake with boiled condensed milk

To prepare this version of the camelina cake at home, you need to stock up on simple products:

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

Preparation:

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

Camelina cake with nuts and fruits

This recipe for camelina cake involves the addition of nuts and fruits - peanuts, walnuts, citrus fruits, kiwi - turn on 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 of nuts (any);
• 1 orange;
• 2 kiwi.

Preparation:

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

Camelina cake cream recipe

The traditional recipe for camelina cake involves a 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. In a glass of milk, stir three tablespoons of flour and pour the mixture into the cream on the stove. Stir until thick.
3. At the last stage, add 100 g of butter and leave to cool.
   This impregnation is most suitable for honey cakes.

To get a truly delicious honey dessert, you need to take very high quality products, especially oil 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 camelina cake without adding honey. In this case, you will need fruit syrup or melted sugar to give the cakes a special, caramel flavor.

The classic camelina is prepared with custard, but you can try any kind of cream you want, all variants of butter cream are especially good with this type of cake - from sour cream, cream, butter, condensed milk.

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

A feast for the soul can be arranged at any time. Ginger's recipe at home will help you with this. This is a very simple cake that you can enjoy every day. A fragrant honey sponge cake with delicate sour cream is the basis of the dessert. You will find this and other options for such a dessert below.

How to make Ginger cake

There are many variations of this sunny orange cake - honey cake Ryzhik is prepared with butter or custard, with boiled condensed milk. Any of the fillings are coated with cakes, which is why they are very soft and tender. In the classic version, only sour cream is used, but with other impregnations it comes out no less tasty. You can make Ginger cake with fruit puree or simple condensed milk.

Cream for Ginger

The main highlight of the Ryzhik cake is a delicate cream. It is made on the basis of sour cream - fresh, thick and fatty (not less than 35%). The fermented milk product must be of high quality, otherwise the cream for Ryzhik will not turn out tasty and may even be spoiled. Today, many confectioners deviate from the classic recipe and prepare other options for the layer - butter or condensed.

Ginger cake in a pan

Quick recipes include Ginger cake in a frying pan. In general, the cooking process can be presented step by step as follows:

1. Beat 1 egg and half a glass of sugar with a mixer until stiff foam.
2. Then add melted butter, a spoonful of honey and, if desired, cocoa.
3. Stir, add half a teaspoon of baking soda and 1.5 cups of flour.
4. From the kneaded dough, it is necessary to roll out thin layers and fry them in a small amount of butter, for which 6-7 minutes is enough.
5. Lubricate the cooled cakes with sour cream, whipped with sugar, and stack on top of each other.

Ginger cake recipe

In addition to baking cakes and making cream, a Ryzhik cake recipe may include steps for decorating the dessert. For this, crushed nuts, fruit preserves or jam are often used. Thanks to honey, the cakes themselves are already bright and pleasant red, which is why the cake got its name. The dessert needs to be high, so it is important to knead the dough correctly. Subject to the technology, the cakes will be fluffy and soft.

Classic Ginger Cake Recipe

• Cooking time: 4 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 436 kcal.
• Cuisine: Russian.

The classic recipe for the Ginger cake does not tolerate any significant changes. Dessert is a thin, fragile crust that is completely saturated with sour cream. Their number can range from 10 to 12 pieces. They will be softer and more tender if you leave the cake soaked for 3-4 hours, or better for the whole night. For serving, you can arrange with ordinary grains from the remains of a biscuit.

Ingredients:

• egg - 2 pcs.;
• high fat sour cream - 600 g;
• baking soda - 2 tsp;
• granulated sugar - 1 tbsp.;
• margarine or butter - 100 g;
• honey - 2 tablespoons;
• wheat flour - 400 g.

Cooking method:

1. Beat sugar with eggs until a strong foam.
2. Then add honey with softened butter, heat the mixture in a water bath so that the ingredients can dissolve.
3. Add baking soda, cook until foam rises, then sift a little flour.
4. Then remove the mass from the heat, let it cool. Add the remaining flour to make a soft soft dough and divide it into 10-12 pieces.
5. Roll each slice into a layer with a minimum thickness of about 2-3 mm.
6. Bake the cakes separately at 180 degrees.
7. Beat sour cream with sugar until fluffy.
8. Grease each cake with the resulting cream, lay them on top of each other.
9. Sprinkle the rest of the crumbs on top, mix some with sour cream and coat the sides.
10. Leave the cake for 3-4 hours to soak.

• Servings Per Container: 8 Persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / for a festive table.
• Cuisine: Russian.
• Complexity of preparation: medium.

Ginger cake with custard is practically no different from the original. The ingredients for it will require almost the same. Only the principle of preparation of the cream, which is brewed with hot milk, changes. If you replace it with water, the cake will be less greasy and less expensive. Flour is also added to the cream - it makes the consistency of the mass thicker. The amount of this ingredient can be increased if the mixture turns out to be liquidish.

Ingredients:

• granulated sugar - 2-3 tbsp.;
• wheat flour - 450 g and 5 tablespoons For filling;
• honey - 2 tablespoons;
• soda - 2 tsp;
• sour cream - 600 g;
• margarine and butter - 100 g;
• egg - 2 pcs. and 4 pcs. for cake layers;
• milk - 1 l.

Cooking method:

1. Combine eggs with sugar, beat them until a strong foam appears, after which it is fashionable to add honey with melted butter.
2. Put the mixture in a small saucepan on the stove or a water bath, simmer until completely homogeneous.
3. Then add baking soda, cook a little more until foam appears.
4. When the mass has cooled, gradually adding flour, knead the dough soft and elastic, make 10-12 equal pieces of it.
5. Roll out the layers from the blanks, it is better to do this immediately on oiled parchment paper. Bake each for 3-4 minutes until golden brown.
6. Cool the cakes, cut them to make even circles.
7. Next, mix sugar, flour and eggs for cream in a separate bowl.
8. Bring the milk to a boil and pour it into the flour mass, cook over low heat - the ingredients should thicken, then leave to cool.
9. Thoroughly smear each cake with the resulting cream, lay them on top of each other.
10. Sprinkle on top with crumbs from the remaining biscuit scraps, let the dessert brew for about 2-3 hours.

Ginger cake with sour cream

• Cooking time: 3 hours 45 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / for a festive table.
• Cuisine: Russian.
• Complexity of preparation: medium.

Ginger cake with sour cream is another classic recipe for such a bright and delicious dessert. For all its appetizing, it also has a simple recipe and cooking technology. The cakes are baked in a matter of minutes, and with the correct kneading of the dough, they turn out to be airy and soft. Since the dessert is prepared quickly, you can spend some of the time decorating, for example, making chocolate bees with honeycombs.

Ingredients:

• granulated sugar - 3/4 tbsp. and 1 tbsp. for cake layers;
• egg - 2 pcs.;
• soda - 2 tsp;
• honey - 2 tablespoons;
• sour cream - 350 g;
• butter - 100 g;
• flour - 3 tbsp.

Cooking method:

1. Grind the butter with eggs, sugar and honey.
2. Simmer the mixture over low heat for about 4 minutes. Then, stirring continuously, add soda, simmer a little more.
3. Stir in the sifted flour directly into the warm mass, knead the soft elastic dough by hand. Let it rest for 1 hour at room temperature.
4. Next, roll out a layer about 0.4 cm thick, cut out several round cakes from it with a lid or plate.
5. Bake with the cuttings at 180 degrees until an amber shade. This will take about 12 minutes.
6. Beat the sour cream well with the addition of sugar.
7. Lay the cakes on top of each other, greasing them with cream.
8. Grind the crumbs to a crumb state, sprinkle the finished dessert with them.

Ginger cake with boiled condensed milk

• Cooking time: 4 hours.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 439 kcal.
• Purpose: for tea / for a festive table.
• Cuisine: Russian.
• Complexity of preparation: medium.

Ginger cake with boiled condensed milk differs from the classic only in the composition of the cream. The dough does not undergo any special changes. To knead it, the same products are used as in the traditional recipe. Condensed milk cream is much easier to prepare than sour cream or custard. You can make it while baking the cakes. Some people like the thickened cream not only because of the simplicity of preparation - it turns out to be thicker and sweeter.

Ingredients:

• flour - 3 tbsp.;
• sugar - 1 tbsp.;
• butter - 125 g and 300 g for cream;
• soda - 2 tsp;
• egg - 2 pcs.;
• boiled condensed milk - 1 can;
• natural honey - 2 tablespoons

Cooking method:

1. Soften the butter, mix with granulated sugar and eggs, add honey there, grind everything until smooth.
2. Put the resulting mixture in a steam bath, simmer, stirring, for a couple of minutes, then let stand for a while.
3. After cooling down, gradually pour the flour into the already warm mass, knead the dough, leave for half an hour.
4. Next, form 8 equal pieces, roll out each in a layer on parchment, then place on a baking sheet and bake for 7-10 minutes at 200 degrees.
5. At this time, beat the condensed milk with butter until smooth.
6. Lubricate the slightly cooled cakes with cream, lay them on top of each other.
7. Trim the edges so that they are even, and make crumbs from the leftovers and sprinkle the finished dessert with it.
8. Let the treat stand in the refrigerator for 2-3 hours.

During cooking, it is important that the cakes do not burn. To do this, place the baking sheet in the middle, and not completely at the bottom or top. On the bottom, you can first place a small frying pan with water. You can also make a Ryzhik cake at home with the addition of a baking powder. Over time, this component loses its properties, so you should not delay baking the cakes for a long time.

Video: Ginger cake with custard

Never would you like to return to Childhood?
This is not a rhetorical question, this is my invitation. So, today we are going on a "vacation" for 3 days, which we will spend baking real delicacies that our grandmother once prepared for us. What's this? And why for 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 tasty, 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, elongated in length, they can be cut in half. Then the cake will turn out tall. It is desirable that it contains at least 4 cakes. Does not work? Then you can knead the dough 2 times more.

Immediately I will 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 with a mixer again. Enough 1-2 minutes 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 these 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 are going to bake the cakes.
1. Prepare sheets of baking paper 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, smear 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 the 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 down 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 "collected", 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 spreading the dough, you can give it a round, oval shape - whatever you want!
Next stage.

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

Preparation:
With a mixer, we 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 fans of honey specialists, 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 substitute cornstarch for it).

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

We continue to whisk. The cream should be thick and lush. Whisk the mixture 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 soak well and quickly. If there is not enough cream, it will all go to impregnation. Only half of the layer that we smeared 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 remnants of the cakes in a blender into large crumbs:

Sprinkle on all sides and the top.

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 putting 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 of the 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 delicious cake, and in the future you will be able to pamper yourself, your loved ones and your guests with it more than once.
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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. Thanks!

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