Meekook
1
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Honey cake best made the day before. Posted for ZWT 6.
- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
1
Person talking
ingredients
- 3 tablespoons honey
- 250 ml sugar
- 3 large eggs
- 2 teaspoons baking soda
- 600 ml plain flour
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Between layers
- 1 kg sour cream
- 100 ml sugar
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.
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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!
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Honey cake best made the day before. Posted for ZWT 6.
