Meekook

DIRECTIONS

• Preheat oven to 225°C.
• Whisk eggs until pale and thick.
• 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.
• Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool.
• Divide the dough into six equal parts.
• Take six sheets of baking/parchment paper, dust very slightly with flour.
• On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles.
• 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.
• Mix sour cream and sugar.
• Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.
• Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream.
• Place into the fridge for 6 hours or overnight.