Cake (Ryzhik)
Description
Delicious baked treat for the whole family. The flavor of the finished layers depends on the taste of the honey, so use only the kind you like (May honey, buckwheat honey, etc.). You can use either crystallized or liquid honey, as long as it has no bitter aftertaste. This honey cake is best left to rest for several hours, or even overnight, so the cream thoroughly soaks the layers and makes the cake tastier. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Take 2 pots, fill one with water, and place the second one inside it. It's important that the bottom of the second pot does not touch the water.
- 2
Step 2
2. Put butter and granulated sugar into a saucepan.
- 3
Step 3
3. Add three tablespoons of honey of your choice to the ingredients already in the pot. Place both pots over heat and melt all the ingredients using a water bath.
- 4
Step 4
4. Meanwhile, crack the chicken eggs into a separate bowl, add a tablespoon of soda, and beat until a fluffy foam forms.
- 5
Step 5
5. Remove the melted honey with butter from the stove, add the eggs beaten with soda, and keep stirring constantly.
- 6
Step 6
6. Sift the flour directly into the bowl, initially adding only 2.5 cups in portions, mixing well after each addition. The dough will be sticky.
- 7
Step 7
7. Sprinkle a small portion of the remaining flour onto the table, place the sticky dough on it, and gradually add the rest of the flour, kneading the dough.
- 8
Step 8
8. Wrap the dough in plastic wrap or place it in a bowl, cover with a towel, and let it rest in a warm place for 1 hour. After 60 minutes, take the dough, roll it into a sausage shape, and divide it into 9 pieces (cakes).
- 9
Step 9
9. Cut the dough and roll each part into a ball.
- 10
Step 10
10. Cut a piece of parchment paper, place each piece of dough on it, roll out very thinly, then place a lid (or a plate) on top to use as a guide for cutting the crust's shape.
- 11
Step 11
11. Bake each layer at 200 degrees for 2 minutes, resulting in these nicely browned layers. Trim off the remaining pieces and place them on a separate plate.
- 12
Step 12
12. For the cream: pour the sour cream into a bowl, add powdered sugar, lemon juice, and vanilla, and whip until you get a liquid consistency. Then add a packet of sour cream thickener and whip again.
- 13
Step 13
13. Crush the leftover cake layers in a blender into fine crumbs.
- 14
Step 14
14. Spread each cake layer with the resulting cream and stack them on top of each other.
- 15
Step 15
15. Spread the cream on the sides and top, sprinkle everything with the prepared crumbs, and place the cake in the refrigerator for several hours.