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Meekook
Estonian Honey Cake
A beloved Estonian layered cake consisting of thin, honey-infused cake layers sandwiched with a simple sweetened sour cream filling. It's a popular choice for birthdays and celebrations.
🧂 Ingrédients
- 100 g Honey
- 200 g Granulated sugar
- 100 g Butter
- 3 large Eggs
- 2 tsp Baking soda
- 450 g All-purpose flour
- 1 kg Sour cream(Full fat)
- 150 g Powdered sugar(For the filling)
👨🍳 Instructions
- 1
In a saucepan, gently heat honey, granulated sugar, and butter until the sugar is dissolved and the butter is melted. Do not boil.
- 2
Remove from heat and let cool slightly. Whisk in the eggs one at a time until well combined.
- 3
Stir in the baking soda, then gradually add the flour, mixing until a smooth dough forms. The dough will be sticky.
- 4
Divide the dough into 6 equal portions. Roll each portion very thinly between two sheets of parchment paper into circles approximately 24 cm in diameter.
- 5
Bake each dough circle one at a time in a preheated oven at 225°C (440°F) for about 5 minutes, until golden brown. Let cool completely on the parchment paper.
- 6
While the layers cool, prepare the filling by whisking together the sour cream and powdered sugar until smooth.
- 7
Trim the edges of 5 of the cake layers to make them uniform. Reserve the trimmings.
- 8
Assemble the cake on a serving plate: spread a layer of sour cream filling over one cake layer, then top with another layer. Repeat with the remaining 4 layers.
- 9
Crumble the reserved cake trimmings (or the sixth cake layer) and sprinkle over the top of the cake.
- 10
Chill the cake in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to soften and meld.
💡 Conseils de pro
- ✓Roll the dough as thinly as possible for delicate layers.
- ✓If the dough is too sticky, lightly flour your hands or the parchment paper.
- ✓Ensure the cake layers are completely cool before assembling.
- ✓The longer the cake chills, the softer and more moist it will become.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a touch of vanilla extract to the sour cream filling.
- Some recipes include a small amount of dark rum or brandy in the dough.
- For a richer filling, a portion of whipped cream can be folded into the sour cream mixture.