Rye with sour cream is one of the most popular homemade cakes, which is easy to prepare and prepared from products that are always at hand.
Type of kitchen:
Cooking method :
In the oven
- 520g of flour
- 200g of sugar
- 2 eggs
- 100 g of margarine or butter
- 100 g of honey
- 2 tsp. soda
- 2 tsp. rum / liqueur - at will
- 1/3 tsp salt
Sour cream for Ryzhik:
- 700 g of sour cream 25-30%
- 220 gr of powdered sugar
- a few drops of lemon juice
Recipe for cooking at home
In one bowl, combine the eggs with butter, honey and sugar, put in a water bath (the water in the bottom pan should be boiling on minimum fire). With constant stirring, heat the mass for about 1-2 minutes, so that all the products become soft, after that start whipping everything with a mixer until the weight increases by 2-3 times. At the end of whipping, add soda and take the bowl off the fire.
Gradually add flour to the honey mass, add salt, liqueur and knead a soft, lumpy dough. Cover it with a lid or food film and leave for half an hour-hour at room temperature.
Finely dough the dough on a table, sprinkled with flour, roll the sausage and divide into 5 or 6 pieces (if the test turned out little on 4 parts), cut each in half and roll the balls.
Each ball is sprinkled with flour and rolled into a flat cake.
Each piece of dough should alternately be rolled out thinner into a round layer (approximately 18-20 cm in diameter) on parchment paper. Poke the entire surface of the dough with a fork and send it on a baking sheet in a preheated oven to 200 ° C. Bake the cake 4 minutes before rouge, and in the meantime roll out the next piece of dough on the second sheet of paper and prick it with a fork. Take the finished cake out of the oven, immediately remove it from the parchment paper, cut off the excess edges of the dough by a plate or shape with a diameter of about 18 cm. Place the rolled cake on the baking sheet and send it to bake.
This way roll out and bake in turn all the cakes for Ryzhik and stack them with a pile. Cut the scraps from the cake into a blender or a rolling pin in a bag to a fine crumb.
Combine the cooled fat sour cream with the sugar powder and start whipping with a mixer at a low speed. Gradually increase the speed of the mixer to the maximum, until the sour cream from liquid will turn into thick cream. At the end, pour about half a hour. lemon juice and whisk at high speed for another minute.
Put the cake on a large flat dish, cover it with about 80-100 grams of cream, put the cake again and cover with cream.
So fold the whole cake, cover the top and sides with the remaining cream.
Sprinkle the cake with sour cream cream crushed scraps from the cakes and leave for an hour or two at room temperature.
After that, take the cake out for the night so that it is well soaked in sour cream. By morning you can decorate it, cut it and serve it to the table. Bon appetit!