Honey Cake (Rizhik)

This is one of my favorite Russian cakes. My mother-in-law makes it and it is so delicious. Once you get the hang of it its a pretty easy cake to make. I also learned that my mother-in-law made several of these cakes at one time and then would sell them at the neighborhood open market. Would you like to buy some?


1/4 Cup unsalted butter melted

2 Eggs

1 Cup sugar

2 Tbsp honey

2 Cups flour separated, plus more as needed

1 Tbsp baking soda

2 Tbsp vinegar


4 Cups whipping cream + 1 cup sugar


3 Cups Sour cream + 1 cup sugar


Here’s what you need to do:

In a medium mixing bowl mix together butter, eggs, sugar, honey and 1 cup flour. In a separate small bowl combine baking soda and vinegar, once baking soda is dissolved add to the other ingredients.

Place bowl over a pot of hot simmering water on the stove top. Stir the ingredients frequently for about 10 minutes. The mixture will become a burnt orange/ brownish color.

Remove from heat.

Mix in 1 cup of flour.

Let the dough cool down so that it is easy to handle with your hands.

When the dough has cooled down enough to handle with your hands remove a handful of the dough and add just enough flour to it so it doesn’t stick to your hands and is a soft dough consistency.

On a flat floured surface roll out the dough to really thin. Place a clean dinner plate over the dough and cut around it to make a perfect circle.

Place the circle dough on a non stick cookie sheet and bake for 3 minutes in a preheated 350* F oven. Don’t over-bake. The dough will rise and will look like a large cookie. Remove and let cool on a wire rack. Repeat with the rest of the dough. You will get about 8-9 of these “large cookies”.

To make the filling using whipping cream just add sugar and beat until soft peaks form. Spread over the cake circles creating layers. To make sour cream filling just add the sugar and mix well.

Once you create the layers of the cake you can eat it right away. Or you can let it sit for about 10-15 minutes and cut the cake around the edges to create a more perfect round cake. Use the rest of the filling to cover the outside of the cake. I love chocolate so I make chocolate ganache and spread that over the cake. I used one of the imperfect dough circles and crumbled it on top and around the cake.

I used the sour cream filling. The cake absorbed it and was super moist. Soooo good!



*I wanted to make sure the cake tasted good so I made a little mini version first. I just used the rim of a cup to cut the dough into small circles. I poured Hershey’s dark chocolate syrup over the cake.



5 Comments (+add yours?)

  1. Natalie S.
    Nov 28, 2011 @ 22:12:30

    This looks really good! How do you make the chocolate topping? Thanks!


  2. Viktoriya
    May 18, 2011 @ 10:54:21

    This cake was delicious and easy to make. However I only had 6 layers and I used a dessert plate to cut the circle out. I also melted milk chocolate and swirled it on top and added some nuts:) It was seriously gone in 20 mins! Great recipe! Thnx for the post! Have you ever made the zebra cake? Im wondering how to do the swirls so evenly….hmmm..


  3. Yelena
    Mar 08, 2011 @ 17:34:15

    That looks like the cake I have been dreaming of. Thank you for sharing the recipe. I am going to tackle it this weekend!


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