Meekook (Estonian Honey Cake)

👨‍🍳 Instructions

1. 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. 2

   Remove from heat and let cool slightly. Whisk in the eggs one at a time until well combined.

3. 3

   Stir in the baking soda, then gradually add the flour, mixing until a smooth dough forms. The dough will be sticky.

4. 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. 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. 6

   While the layers cool, prepare the filling by whisking together the sour cream and powdered sugar until smooth.

7. 7

   Trim the edges of 5 of the cake layers to make them uniform. Reserve the trimmings.

8. 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. 9

   Crumble the reserved cake trimmings (or the sixth cake layer) and sprinkle over the top of the cake.

10. 10

    Chill the cake in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to soften and meld.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.