Ginger cake - a classic recipe at home

A fragrant, honey-caramel-flavored cake "Ryzhik" has long and thoroughly taken its place among favorite desserts. It is not difficult to prepare it at home, choosing from a variety of recipes the one that is right for you.

The classic recipe for honey cake "Ginger" with custard

An exquisite cake will warm you on a winter day and remind you of the blooming summer with its honey aroma.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour

Servings - 12

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  Pour half of the sugar in a deep bowl, cut the butter into slices and set to heat in a water bath. Mix the mixture well so that the sugar is completely dissolved in the melted butter. Remove the bowl from the stove, add baking soda and honey, stir and set aside.
• 
  Beat the other half of the sugar and eggs well in a separate bowl and add to the honey mass. Mix everything until smooth and place the bowl in a water bath.
• 
  Add 2 cups flour in portions to a bowl and mix thoroughly with a spoon or spatula, without stopping heating.
• 
  Remove the bowl from the water bath and knead the soft elastic dough, adding the remaining flour. We wrap the dough in plastic wrap and put it in the refrigerator for 30-40 minutes.
• 
  Let's start preparing the cream. Combine the egg, sugar, flour in a saucepan and grind thoroughly. Pour milk to the mixture and put on the stove.
• 
  Cook the cream over low heat, stirring constantly. Remove the thickened mixture from heat and cool.
• 
  Add soft butter to the cooled mass. Beat the cream with a mixer until a slightly white fluffy dense mass.
• 
  Divide the rested and cooled dough into seven to eight parts and roll each into a thin layer. We do this on a floured table or immediately on baking paper, which also needs to be sprinkled with flour or greased with a little oil. Using the available round shape, cut the rolled dough so that all the cakes are the same size.
• 
  We bake the cake layers for about 5 minutes until light brown in the oven, which is heated to 180 degrees.
• 
  Grease the finished cakes with cooked cream and decorate with crumbs from baked and chopped scraps of cake dough. Let the cake soak in the cream at room temperature for an hour, and then put it in a cold place for a couple of hours. The cake is ready. Enjoy!

How to make Ryzhik cake with sour cream at home?

Easy to prepare cake with delicate cream will cheer you up, will delight you in everyday life and during the holiday.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings - 12

Ingredients:

For the test

• Honey - 3 tablespoons
• Flour - 2.5 tbsp. + for a dose
• Eggs - 3 pcs.
• Sugar - 1 tbsp.
• Butter - 150 gr.

For cream

• Sour cream with a fat content of at least 20% - 600 gr.
• Powdered sugar - 150 gr.
• Fresh lemon juice - 2 tsp

Cooking process:

1. Pour water into a saucepan and put it on the stove.Place a deep bowl on top, into which we pour sugar, honey and butter.
2. Make sure that the boiling water does not touch the bottom of the bowl. Stir the mixture in a bowl until smooth.
3. In another bowl, beat the eggs and soda intensively with a mixer. The mixture will turn slightly white and frothy.
4. Beaten eggs gently, in small portions, add to the mass with honey. We do this quickly, stirring vigorously each serving to prevent the eggs from curdling.
5. We begin to gradually pour the sifted flour into the bowl, carefully kneading each portion so that the dough is free of lumps. The result is a thick, but not tough dough.
6. We sprinkle flour on the table, spread the dough and begin to collect the dough ball with our hands. The result is a fairly soft dough that holds its shape well. It may take about a glass of flour for a dose.
7. We form the dough in the form of a thick sausage and divide it into nine parts. Roll up balls from the dough, put them in a bowl and cover with a towel so that they do not dry out.
8. Roll each ball of dough as thin as possible on baking paper. It is desirable that the thickness of the formation is not more than 5 mm. Using a suitable round shape as a template, trim off the excess dough to obtain an even, round crust.
9. Transfer the paper with the crust and cut off excess dough to a baking sheet and bake in the oven. Baking mode - 200 degrees, time - 2 minutes. Thus, we bake all the cake layers.
10. Using a blender, we turn the dough trimmings baked with the cakes into crumbs, with which we will decorate the cake, and set aside for now.
11. In a suitable container, beat the sour cream with powdered sugar with a mixer. Add powdered sugar in parts in two or three steps. The whipped cream is pretty runny. Pour freshly squeezed lemon juice into the cream and stir with a spoon.
12. We collect the cake, greasing the cakes with cream and stacking them on top of each other. It is not necessary to press the cakes strongly together. Grease the top cake profusely and coat the sides well.
13. We decorate the cake with cooked crumbs and let it brew and soak in the cream at room temperature for one and a half to two hours. Then put it in the refrigerator. Cut the well-frozen cake into portions and serve with tea. Bon Appetit!

A step-by-step recipe for making a cake "Ryzhik" with condensed milk and butter

Delicate dessert soaked in delicious cream for a pleasant tea drinking with family and friends

Cooking time: 3 hours 30 minutes.

Cooking time: 2 hours.

Servings - 12

Ingredients:

For the test

• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Flour - 3 tbsp.
• Honey - 3 tablespoons
• Butter - 100 gr.
• Baking soda - 2 tsp

For cream

• Butter - 250 gr.
• Condensed milk - 1 can

For syrup

• Water - 1 tbsp.
• Sugar - 3 tablespoons

Cooking process:

1. Mix eggs and half a glass of sugar and beat well with a mixer at high speed until a stable foam forms.
2. Put butter in slices in a saucepan or other convenient saucepan, add the remaining sugar and put on the stove over a small fire. We warm up our mixture until the sugar is completely dissolved and add honey. Be sure to stir constantly, running a spatula along the bottom of the saucepan so that the mass does not burn and the cakes do not have an unpleasant bitter aftertaste. When the mixture begins to boil, pour soda into a saucepan. The mass will begin to boil and increase in volume. Without stopping stirring, heat the mixture over low heat for about another minute, remove from the stove and cool until warm.
3. Add eggs beaten with sugar to the cooled honey mixture, mix everything until smooth and put on a small fire.
4. Pre-sift the flour and start adding portions to the pan, kneading well. Thus, we introduce two glasses of flour into the dough. Remove the pan from the stove, let it stand for 8-10 minutes and mix the remaining flour into the dough. You can do this with your hands on the table, adding flour in small portions. It will take about one more glass. The dough should be soft and crinkly.
5. Divide the dough into 8-10 pieces.To ensure that all the cakes are the same in thickness, you can use a kitchen scale when dividing.
6. Roll out the dough into a layer up to 5 mm thick. We do this on parchment sprinkled with flour. Cut out the cakes to the desired size using any suitable round shape (plate or pot lid). We prick the dough with a fork and send it to the oven. Leave the cut off excess dough on the parchment. Bake the cakes at 180 degrees for about 5 minutes until light golden brown.
7. Let's go to the cream. To do this, beat the butter, softened to room temperature, with a mixer until fluffy. Condensed milk gently, add portions to the butter and beat until smooth, creamy. We cook syrup from water and sugar, with which we soak each cake on one side using a culinary brush.
8. We collect the cake. On a flat dish, lay the cakes on top of each other, smearing them with cream. Do not forget about the top cake and sides.
9. Pieces of cakes obtained during pruning are put on a baking sheet and dried in the oven at a temperature of 120-130 degrees. Then grind them into crumbs using a meat grinder, blender or rolling pin. Sprinkle the top cake and sides with plenty of crumbs. Let the cake soak for two hours at room temperature, and then put it in the refrigerator for 3-4 hours. A fragrant honey dessert is ready. Bon Appetit!

How to make a delicious Ryzhik cake with boiled condensed milk on your own?

The rich caramel aroma of this pastry will not leave anyone indifferent and will delight friends with an amazing taste.

Cooking time: 2 hours 30 minutes.

Cooking time: 50 min.

Servings - 8

Ingredients:

For the test

• Flour - 450 gr.
• Eggs - 2 pcs.
• Honey - 100 gr.
• Sugar - 200 gr.
• Butter - 70 gr.
• Soda - 5 gr.
• Salt - 2 gr.

For cream

• Boiled condensed milk - 360 gr.
• Sour cream 20% fat - 700 gr.

Cooking process:

1. Preparing the dough for the cakes. Break the eggs into a small deep bowl and beat them with a whisk until smooth and light foam appears.
2. Put butter, honey in a saucepan and put on medium heat. Melt butter and honey. We constantly stir with a whisk, avoiding sticking. Add salt and soda. The process of extinguishing soda with honey will begin with the active formation of bubbles and an increase in mass in volume.
3. Remove the stewpan from the heat. Add the beaten eggs, whisking vigorously to prevent the eggs from curling. Pour in sugar and cook the mixture until it is completely dissolved, not forgetting to stir.
4. Pour the prepared mixture into a convenient deep bowl and start stirring in the flour. We do this gradually, pouring and stirring well each portion of the flour with a spoon. We make sure that there are no lumps. Transfer the finished dough into a plastic bag and put it in the refrigerator for 30 minutes. If possible, let the dough rest in the refrigerator for 3-4 hours.
5. We turn on the oven to warm up to 170 degrees and take out the cooled dough from the refrigerator. We divide it into 8-10 parts. Sprinkle flour on the table so that the dough does not stick, and roll each part into a layer up to 3 mm thick. Cut out the same even circles from the rolled dough. To do this, you can use a plate with a diameter of 20-22 cm.
6. We transfer the cut cake to a baking sheet covered with parchment, prick it with a fork and set it to bake for 5-7 minutes. The cake should be lightly browned. It is important not to overexpose the cake, so we focus on our oven and look after the baking process. We do the same with the rest of the test. Put the dough pieces together, roll them out and bake them without cutting them at a temperature of 110-120 degrees. Grind this crust first with your hands, and then in a blender into crumbs and use to sprinkle the cake.
7. To prepare the cream, beat the sour cream and boiled condensed milk with a blender until smooth.
8. We put the cakes in a stack on top of each other, smearing each with cream. Gently grease the top crust and sides of the cake.
9. Decorate the cake with cooked crumbs and put it in the refrigerator for 4 hours. Cut the frozen cake into beautiful portions and treat yourself to it!

A simple and quick recipe for the "Ginger" cake in a pan

The dessert, loved by many generations, can be prepared without an oven and fill the house with the aromas of warmth and summer.

Cooking time: 2 hours 15 minutes.

Cooking time: 40 min.

Servings - 10

Ingredients:

For the test

• Flour - 2 tbsp.
• Eggs - 2 pcs.
• Honey - 2 tablespoons
• Sugar - 1 tbsp.
• Butter - 40-50 gr.
• Soda - 1 tsp

For cream

• Sour cream 20% fat - 500-600 gr.
• Sugar - 3-4 tablespoons

Cooking process:

1. In any convenient dish, grind eggs with sugar to white. Then add honey, soft butter and put on low heat. While stirring, heat the mixture until the sugar crystals are completely dissolved. We remove from the fire. Do not boil!
2. We shift the sweet mass into a deep bowl and add vinegar slaked soda and flour. Knead the dough. It is soft and pliable.
3. Divide the dough into 10-12 pieces and roll each piece into a fairly thin cake. Before rolling, be sure to dust the table with flour so that the dough does not stick. Cut out the cake and transfer it to the pan.
4. Bake for 2 minutes on each side until light brown. It is convenient to use a pancake pan for baking. Turn over carefully so as not to break the cake.
5. We trim the finished cakes and let them cool well. At the same time, prepare the cream, stirring well the sour cream and sugar. The sugar should be completely dissolved.
6. We coat the finished cakes with cream at the rate of 2 tablespoons per cake and put them on top of each other. You don't need to press hard. The cakes will be soaked in cream and the cake will thicken. Don't forget about the sides and top cake. We decorate based on our desire and imagination. You can make crumbs from scraps of cakes, or use fresh berries and fruits. We chill the cake for one and a half to two hours in the refrigerator and invite everyone to tea. Bon Appetit!

Delicate and incredibly tasty Ryzhik cake in a water bath

Delicate and fragrant cake will delight lovers of pastry and will have to go for any reason.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 30 min.

Servings - 10

Ingredients:

For the test

• Eggs - 4 pcs.
• Sugar - 1 tbsp.
• Flour - 3 tbsp.
• Honey - 4 tablespoons
• Butter - 100 gr.
• Baking soda - 1 tablespoon
• Salt - on the tip of a knife
• Vanillin - to taste

For cream

• Butter - 250 gr.
• Condensed milk - 1 can

Cooking process:

1. We prepare the necessary dishes. We take a saucepan, pour water into it and set it to warm on the fire. Place a deep bowl on top, in which we will knead the dough for the cakes. It is important that the bottom of the bowl does not come into contact with the water and that the ingredients of our dough are heated with the steam of boiling water. When the water boils, put butter, honey, sugar in a bowl and start stirring until a homogeneous consistency is formed.
2. Break the eggs into a separate bowl or ladle and beat them until smooth. It is better to do this with a whisk or mixer. Slowly and carefully pour the beaten eggs into a bowl in a water bath and stir vigorously.
3. Add baking soda to the bowl. As a result of the interaction of honey and soda, foam begins to actively form, the mixture increases in volume. Warm up, stirring, until the formation of foam ceases to be active, and remove the bowl from the water bath.
4. Add in parts the flour, previously sifted and mixed with vanilla, into the mixture. Knead each added part of the flour well with a spoon.
5. We knead the dough to the desired state with our hands on a table sprinkled with flour. The dough should not stick to your hands, but be quite plastic.
6. Wrap the finished dough in plastic wrap and send it to the cold for 1 hour.
7. We divide the rested dough into eight parts, from which we form balls and begin to roll out the cakes. It is best to do this straight away on a floured sheet of parchment or baking paper. Roll out the dough into a layer half a centimeter thick and using a plate or a suitable-sized lid from the pan, cut out an even round cake.
8. We do not remove the excess dough from the paper, but transfer it to a baking sheet together with the cake.We put in the oven for 5 minutes at a baking temperature of 170-180 degrees until a pleasant light brown color is obtained. Immediately remove the finished cake from the paper and put it to cool. We do the same with the rest of the test.
9. Let's start preparing the cream. Butter and condensed milk must be taken out of the refrigerator in advance so that they warm to room temperature. First, put the butter in a bowl and beat with a mixer at high speed for about 4 minutes until a fluffy bulk is obtained. Then pour in the condensed milk in small portions and beat for about 8 more minutes until a homogeneous airy state.
10. We begin to collect the cake. Put the cake on a flat plate and coat it with cream. We do the same with all the cakes. Don't forget to grease the top crust and sides of our cake.
11. To decorate the cake, we use crumb, which we make from scraps of dough baked together with the cakes. Grind the cuttings in a blender or with a rolling pin and sprinkle liberally on the sides and top of the cake. Put the collected and decorated cake in the refrigerator for 2-3 hours. Dessert is ready!

A simple and quick recipe for making a cake "Ryzhik" without rolling out the cakes

A quick and easy recipe for making a dessert for those who do not have time.

Cooking time: 1 hour 30 min.

Cooking time: 40 min.

Servings - 8

Ingredients:

For the test

• Flour - 150 gr.
• Eggs - 3 pcs.
• Honey - 150 gr.
• Sugar - 150 gr.
• Soda - 5 gr.

For cream

• Sugar - 75 gr.
• Sour cream 20% fat - 400 gr.

Cooking process:

1. Put honey in a saucepan and melt it over medium heat. It is very important to stir the honey all the time by running a spoon or spatula along the bottom of the saucepan so that it does not burn. When the honey begins to boil, put soda in it. The honey will quench the soda and caramelize. Warm up the mixture for another minute and remove from heat.
2. Break the eggs into a bowl, add sugar and beat very well with a mixer or blender. The mass should increase in volume and become quite light.
3. Pour warm honey into the beaten eggs and mix well with a spatula to preserve the fluffy structure of the beaten eggs.
4. We introduce sifted flour into the honey-egg mixture and knead well until smooth. There should be no lumps in the dough.
5. To bake the biscuit, we use a split form with a diameter of 20-22 cm. Cover the bottom of the form with parchment and pour out the dough. We bake the biscuit in the oven at 180 degrees for 35-40 minutes. It is important not to open the oven for the first 20-25 minutes, otherwise the biscuit may fall off.
6. After the baking time has elapsed, we take the biscuit out of the oven and check its readiness with a toothpick or skewer. The toothpick removed from the biscuit must be dry. Cool the baking without taking it out of the mold.
7. To prepare the cream, beat the sour cream with sugar, achieving complete dissolution of the crystals. Optionally, add a thickener to the cream or refrigerate.
8. We take out the cooled biscuit from the mold and cut it into three cakes.
9. We collect the cake on a flat plate, generously sandwiching the cakes with sour cream. The sponge cake will soak well with the cream, and the finished cake will not dry out.
10. Decorate the cake by sprinkling it with cocoa or chocolate chips. We send the collected dessert for four hours to infuse in the refrigerator, and then cut and serve. Help yourself!

How to bake tOrt "Ryzhik" in a multicooker at home?

This method of preparing everyone's favorite dessert from available products takes very little time, and the result will bring joy and pleasure.

Cooking time: 1 hour 25 minutes.

Cooking time: 40 min.

Servings - 8

Ingredients:

For cakes

• Honey - 3 tablespoons
• Eggs - 4 pcs.
• Flour - 1.5 tbsp.
• Sugar - 1 tbsp.
• Baking powder - 1 tsp
• Soda - 0.5 tsp
• Vanillin - to taste

For cream

• Sour cream - 400 gr.
• Powdered sugar - 0.5 tbsp.

Cooking process:

1. Break eggs into a bowl, add sugar and beat with a mixer until a strong foam is obtained. Mix the beaten eggs with honey. Honey should be liquid, melted, but not hot. Stir everything gently until smooth.
2. Sift the flour along with baking soda and baking powder and knead the dough.
3. Grease the multicooker bowl with oil and sprinkle with flour. Pour the dough into a bowl.We bake for 40 minutes in the "Baking" mode. After the end of baking, allow the biscuit to cool in the bowl without removing the lid.
4. We take out the biscuit and cut into 5 cakes. We use a blender to turn one cake that touched the bottom of the bowl into a crumb for decorating the cake.
5. Prepare the cream by whisking sour cream with powdered sugar. We add the powder in two or three steps. Lubricate the cakes with cream, put them on top of each other, coat the top and sides of the cake well.
6. Sprinkle the cake generously with crumbs and put it in the cold for three to four hours so that it is well saturated with cream and thickened. We cut the finished dessert into beautiful portions and serve. Enjoy!