Ryzhik cake with walnuts
10 servings
150 minutes
The 'Ryzhik' cake with walnuts is a classic treat of Russian cuisine that captivates from the first bite. Its history traces back to traditional honey cakes known since ancient times. Soft layers of honey dough soaked in sour cream create a delightful contrast with crunchy walnuts. The cake's flavor is delicate, velvety, with light caramel notes and a pleasant nutty crunch. This dessert is perfect for cozy family gatherings or festive feasts. Its uniqueness lies in the richness of flavor with minimal ingredients, where honey adds deep sweetness and walnuts contribute sophistication. To achieve the perfect consistency, the cake is left under light pressure to allow the layers to soak and become wonderfully soft. 'Ryzhik' is warm nostalgia and the taste of childhood.
1
Mix butter, eggs, a cup of sugar, honey, and baking soda with vinegar in a thick-bottomed pot. Place on heat and bring to a boil while stirring constantly.
- Butter: 100 g
- Chicken egg: 2 pieces
- Sugar: 2.3 glasss
- Honey: 2 tablespoons
- Soda: 1 teaspoon
- Vinegar: 1 tablespoon
2
Add 3 cups of sifted flour and mix. Sprinkle 1/2 cup of flour on the table, place the dough and knead it. Shape into a log, divide into six parts, and wrap each in plastic wrap.
- Wheat flour: 3.5 glasss
- Wheat flour: 3.5 glasss
3
Preheat the oven to 180–185 degrees. Sprinkle the table with flour, roll out the dough thinly like for noodles, prick with a fork, wrap around a rolling pin and transfer to a floured baking sheet. Bake until done for 5–7 minutes. Carefully remove it by supporting from below with a spatula and let it slide onto the table. Stack the layers on top of each other. Let cool. After cooling, the layers become hard like crackers.
4
Whip the thick sour cream with the remaining sugar and vanilla sugar.
- Fat sour cream: 700 g
- Sugar: 2.3 glasss
- Vanilla sugar: 10 g
5
Chop the walnuts finely. Shake off the flour from the layers, generously spread sour cream on each and sprinkle with nuts. Do not cover the top layer with cream.
- Walnuts: 1 glass
6
Place a cutting board on the cake, put a weight on it and leave for 2 hours, then remove the weight. Cut the cake and cover the top layer and sides with cream. Grind the dry scraps and leftover nuts into crumbs and sprinkle on the sides and top.
- Walnuts: 1 glass