Honey dough has been known to us since ancient times.It is worth remembering that the most popular delicacy in Rus' was honey gingerbread, which, by the way, has not lost its popularity today. So the use of honey dough for making cakes is quite understandable and explainable. The most common combination of honey cakes with sour cream is also explainable, because sour cream is also considered our original product. Probably, gingerbread with sour cream became a kind of prototype of a honey cake with sour cream. The most famous recipe for such a delicacy is the cake "Ryzhik". This recipe was so popular and in demand among housewives that we even began to produce ready-made honey cakes with the same name. So today you can make a cake "Ryzhik" even in a hurry: beat sour cream with sugar and assemble a cake from ready-made honey cakes. However, we offer you a recipe for the classic "Ryzhik", and as a bonus to it - several more options for a honey cake with sour cream. Note that each proposed recipe is unique in its own way, although the basis of all these cakes is honey cakes and sour cream. So, let's begin...
Traditional cake "Ryzhik" with sour cream
Everyone's favorite cake from the traditional categoryhomemade baked goods. It is actually very easy to prepare, but it turns out really tasty. Do you know why it got this name? Because after baking, the honey cakes acquire a characteristic red color. Ingredients:
- 4.5 cups of wheat flour;
- 100 grams of margarine;
- 3 eggs;
- One and a half tablespoons of honey;
- One and a half cup of sugar;
- 3 teaspoons baking soda.
For the cream:
- A pound of fatty (at least 30%) sour cream;
- One and a half cup of granulated sugar;
- A half cup of milk;
- 1 packet of vanilla sugar.
Preparation:First, prepare the choux pastry with honey. To do this, pour granulated sugar, chopped margarine and honey into a saucepan. Put the saucepan on low heat and, stirring occasionally, heat the mixture until the ingredients are completely dissolved. While it is heating, mix the eggs with soda and beat them until lightly foamed. Then pour them into the honey-sugar mixture and stir - the mixture should foam (this is the soda being quenched by the honey). Remove the saucepan from the stove and gradually pour in the sifted flour, kneading a soft but dense dough. First use a spoon, and at the end knead the dough with your hands. Divide the dough into eight to ten parts, form balls from them, roll them in flour and cover with a towel. Turn on the oven and begin to roll the dough into layers (but not all at once). It is convenient to roll out a thin layer on a table sprinkled with flour, and then, having twisted it on a rolling pin, move it to a baking sheet greased with oil. Bake the cakes at a temperature of about 220 degrees for no longer than five minutes. The cakes are ready as soon as they acquire a golden color. And also, to prevent the dough from bubbling during baking, you need to pierce the layer in several places with a fork or knife. Put the finished cakes on a flat surface and cool. Now we begin to work on the cream. In order for the cream to be fluffy, the sour cream must be fatty. Real homemade sour cream is best suited for this purpose. And if you use store-bought, then, firstly, buy only natural sour cream, not a sour cream product, and secondly, throw it in a colander beforehand. If you leave the sour cream overnight in a colander lined with gauze, the skim milk will drain off, and the sour cream itself will become thicker and fatter. So, combine the cooled sour cream with milk (also cooled) and beat until fluffy. First, turn on the lowest speed of the mixer, and increase the speed as you beat. When the mass becomes fluffy, add granulated sugar and vanilla and beat for a little longer. All that remains is to assemble the cake. To do this, simply stack the cakes, spreading them with sour cream. Chop one cake into crumbs and bread the cake, coated with cream. The most important thing is to let the cake sit. Then the cakes will soak and become soft.
Cake "Honey comb"
Here is the first recipe for an unusual honey cakewith sour cream. And everything is original here: both the internal content and the external design. Let's make it clear right away that to prepare this cake you will need packaging film - the same one with bubbles that we like to burst so much. Household appliances or breakable items are often packed in such film. So wash it well, just don't burst the bubbles! They will help us to decorate the cake so unusually. Ingredients:
- 100 grams unsalted butter;
- 1 cup of sugar;
- Half a glass of honey;
- 4 eggs;
- Half a glass of sour cream;
- 3 teaspoons baking soda;
- 5 glasses of flour.
For filling and decoration:
- 400 grams of dried apricots;
- 4 tablespoons apricot jam.
For the cream:
- One and a half cup of granulated sugar;
- One and a half liter of fatty sour cream;
- 15 grams of gelatin.
Preparation:Pour warm water over the dried apricots and leave them to swell. While our dried apricots are soaking, make the traditional honey dough. Place sugar, honey and butter in a saucepan and place it in a water bath. Heat the mixture until the butter melts and the sugar and honey dissolve in it. After that, add sour cream, baking soda and eggs beaten into a light foam to the saucepan. As soon as our mixture foams and increases in volume, pour in two glasses of flour and, without stopping stirring, heat until thickened. Sift the remaining flour into a bowl and pour the custard base into it. Knead a soft but dense dough, which we divide into three parts. Roll out two layers from the two parts of the dough and move them to a greased baking sheet. We make several punctures and bake the cakes at a temperature of 180-200 degrees. The finished cakes should acquire a characteristic reddish tint and rise well. We still have dough left. We divide it into eight parts and roll them into strips across the width of the baking sheet. On each flat cake, we put dried apricots in a row, pinch the edges and place all the "pies" on the baking sheet. We bake them in the same way as the previous cakes. To prepare the cream, we take only fatty thick sour cream, which we put in a bowl or a saucepan and beat with sugar until fluffy. If you are not sure about the sour cream, then do not beat it, but simply mix it with granulated sugar until smooth. Put aside two glasses of sour cream, soak the gelatin and dissolve it in a water bath. Combine the still hot liquid gelatin with the set aside sour cream. And now you can assemble the cake. Place one cake layer on a tray and generously coat it with sour cream (without gelatin). Place a layer of dried apricot tubes on top, which we also coat with sour cream. Cover the cake with the second cake layer. By this point, the cream with gelatin should have thickened a little. Spread it on the top cake layer in an even layer and cover with a film soaked in water, convex side down. Put the cake in the refrigerator. When the top sour cream layer hardens, carefully remove the film and coat the cake with apricot jam. The honeycomb effect is obvious! The sides of the cake can be sprinkled with crumbs from the honey cake layers or crushed nuts.
Cake "Honeymoon"
Another unusual honey cake with sour cream. This time we will cook it with orange juice and cottage cheese. Ingredients:
- 2 eggs;
- 1 cup of sugar;
- 2 cups of flour;
- 3 tablespoons of honey;
- 1 teaspoon baking soda;
- 2 oranges.
For the cream:
- 1 cup of sour cream;
- 400 g of cottage cheese;
- 1 can of condensed milk;
- 60 grams of butter;
- A handful of raisins.
Preparation:First, we need to soak the raisins and remove the zest from the oranges. You can immediately squeeze the orange juice and put it in the refrigerator. Now beat the eggs with granulated sugar until white, and then add honey, chopped butter and orange zest. Quench the soda with citric acid and pour it into the egg-sugar mixture. Mix everything well and put in the sifted flour, kneading the dough, which should have the consistency of thick sour cream. Divide the dough into two parts and bake two cakes in turn in an oven preheated to 180-200 degrees. You can determine readiness by testing with a dry match. The baked cakes must be cooled and divided in half. While the cakes are cooling, prepare the cream for the cake. Mix sour cream with granulated sugar, add a pinch of vanillin and beat until fluffy. If the sour cream is very liquid, you can simply mix it with sugar or add a confectionery thickener for cream. We will also make this honey cake with curd cream. Therefore, put the curd in a bowl, add condensed milk and beat until smooth. Now assemble the cake. Put the first cake on a plate, soak it generously with orange juice and spread the raisins. Spread the cake with sour cream on top. Put the second cake, also soak it with orange juice and spread a layer of curd cream. Put the third cake on top, soak it with orange juice and spread the remaining sour cream over the entire cake. Crush the last cake into crumbs and sprinkle the sides of the cake with these crumbs. Decorate the cake to your taste and leave for several hours to soak.
Cake "Honey mouth"
Medovik, which is prepared very quickly, does not require any special ingredients, but turns out very tasty and light. And it is as tender as a kiss on honey lips. Ingredients:
- 3 eggs;
- 1 cup of sugar;
- 2 tablespoons of honey;
- 2 cups of flour;
- 1 teaspoon baking soda.
For the cream:
- 2 cups of sour cream;
- 1 cup of sugar;
- 200 grams of dates.
Preparation:We will make the honey cake according to the traditional recipe - from choux pastry. To do this, build a water bath and heat the eggs beaten with sugar and honey in it. Heat the mixture until the sugar and honey are completely dissolved. At the very end, add baking soda, wait until the whole mass foams, and then remove the pan from the water bath. Quickly pour in the sifted flour and stir. Put the dough on a sheet greased with parchment paper in the shape of the future cakes. There should be four to six of them. Bake the cake layers in a preheated oven at 200 degrees for no longer than five minutes. Leave the cakes to cool, and in the meantime prepare the sour cream. Wash the dates, remove the pits and cut into small pieces. Mix the sour cream with granulated sugar and beat until fluffy. We remind you that for a fluffy sour cream you need only fat sour cream. If its fat content is less than 30%, the cream may not work. Therefore, try to improve the quality of sour cream for the cream, first throwing it into a colander covered with gauze and leaving it for about six hours. So, beat the sour cream with granulated sugar, and now add chopped dates to it. By the way, dates are very sweet dried fruits. Therefore, you can put less sugar in the cream. If you want to add sourness to the cream, pour in a teaspoon of freshly squeezed lemon juice. Assemble the cake in the traditional way - put the cakes on top of each other, spreading them with sour cream. Also coat the finished honey cake with cream and bread its sides with nut, chocolate or shortbread crumbs. Decorate the top of the cake to your taste. Sour fruits or berries will go very well with sweet honey cake and sour cream. Medovik with sour cream is rightfully considered a classic of home cooking. By the way, honey dough, as you already understood, can be prepared both hot and cold. In the first case, the cakes will be thin, quite dry and hard. From honey dough prepared cold, the cakes are fluffy and more reminiscent of a soft but dense sponge cake. With sour cream, everything is generally simple. Mix sour cream with sugar - and a delicate sweet and sour cream is ready! You can add berries or fruits, vanilla or rum essence to the cream, or make a cream soufflé with the addition of gelatin. Or you can add nothing at all. Your honey cake will still turn out delicious. Because, as practice shows, it is the honey cake with sour cream that is a homemade cake that always turns out well for everyone. So do not be afraid to experiment. Cook with pleasure and bon appetit! We advise you to read:
