Meekook

1. 1

   Preheat oven to 225u00b0C.

2. 2

   Whisk eggs until pale and thick.

3. 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. 4

   Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool.

5. 5

   Divide the dough into six equal parts.

6. 6

   Take six sheets of baking/parchment paper, dust very slightly with flour.

7. 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. 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. 9

   Mix sour cream and sugar.

10. 10

    Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.

11. 11

    Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream.

12. 12

    Place into the fridge for 6 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.