Walnut 'Ryzhek' Cake

Baking and Desserts | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Walnut 'Ryzhek' Cake

Ingredients

Butter - 3.5 oz
Chicken Egg - 2 pieces
Sugar - 2¼ glasses
Honey - 2 spoons
Activated Baking Soda - 1 tablespoon
Vinegar essence - 1 tablespoon
Wheat Flour - 3½ glasses
Sour Cream - 24.7 oz
Vanilla salt - 0.4 oz
Walnuts - 1 glass

Step by Step guide

Step 1

Mix the butter, eggs, a cup of sugar, honey, and baking soda with vinegar in a heavy-bottomed pot. Place it over heat and bring to a boil while constantly stirring.

Step 2

Add 3 cups of sifted flour and mix. On a countertop, pour 1/2 cup of flour, place the dough on it, and knead. Shape it into a log, divide it into six pieces, and wrap each piece in plastic wrap.

Step 3

Preheat the oven to 180–365°F. Sprinkle flour on the countertop, roll the dough thinly, like for noodles, prick it with a fork, wrap it around a rolling pin, and transfer it to a floured baking sheet. Bake for 5–7 minutes until done. Carefully remove it using a spatula to support the bottom, allowing it to slide onto the table. Stack the layers on top of each other. Let cool. After cooling, the layers become firm, like crackers.

Step 4

Whip the thick sour cream with the remaining sugar and vanilla sugar.

Step 5

Finely chop the walnuts. Shake off the excess flour from the layers, generously spread sour cream frosting on each, and sprinkle with nuts. Do not cover the top layer with frosting.

Step 6

Place the cake on a cutting board, put a weight on top, and leave it for 2 hours. After that, remove the weight. Trim the edges of the cake and cover the top layer and sides with cream. Grind the dry trimmings and leftover nuts into crumbs and sprinkle them over the sides and top.