Meekook

READY IN: 50mins
Recipe by Coasty

Honey cake best made the day before. Posted for ZWT 6.

Top Review by cookiedog

When my mom said she would be buying a birthday cake for my Grandmother's 92 birthday the following day, I knew I had to quickly come up with a recipe to make and it had to be special. I saw this was supposed to be served the following day and new this would be her special cake. I had never tried Meekook before, and for the matter, I had never seen it either. What a delightful surprise we were in for. No matter how bad I messed things up, it still came out wonderful! Even though it said not to boil the sugar, I did. It seemed as soon as the sugar started to melt, it boiled. I would suggest using a stand mixer to get a slow steady stream into the bowl. My dough ended up with some clumps of "sugar rocks" (probably because I boiled it!) that I was really worried about. Once the cake cook, the rocks melted and they were undetectable! I also didn't put enough flour on my first parchment paper so the dough circle stuck a bit. I was more generous later, which worked to keep the dough from sticking, just make sure to dust the flour off. It takes a LOT of sour cream so be ready for that! The crisp layers turn into a soft cake upon sitting in the fridge. Cutting into it reveals showstopping layers. I served this with some mixed berries and everyone was pleased with this light cake!

Ingredients Nutrition

Directions

  1. Preheat oven to 225°C.
  2. Whisk eggs until pale and thick.
  3. Heat honey and sugar in a large saucepan. When it's about to boil, remove from the heat and add to the whisked eggs in a thin stream while stirring . Be careful not to cook the eggs.
  4. Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool.
  5. Divide the dough into six equal parts.
  6. Take six sheets of baking/parchment paper, dust very slightly with flour.
  7. On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles.
  8. Grease baking paper well and place one dough circle and bake one at a time for 5 minutes until dark golden. Remove from the oven and let cool on the baking paper. Continue with the remaining 5 pieces of dough.
  9. Mix sour cream and sugar.
  10. Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.
  11. Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream.
  12. Place into the fridge for 6 hours or overnight.

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