Here's my entry for the 10th installment of Waiter, there is something in my ... (WTISIM) foodblogging event, a brainchild of three fabulous British foodbloggers Johanna, Jeanne and Andrew. This month's edition is hosted by Andrew, who has asked us to send in our recipes for LAYERED CAKES.
I decided to try meekook or a layered honey cake that is available in most cake shops and is a popular birthday table option. It consists of six thin cake layers and six simple sweetened sour cream layers. Our layers were slightly thicker than we expected them to be, but the taste was exactly right.Enjoy!
MEEKOOK aka Estonian Honey Cake*
(Meetort)
Serves 12-16
Source: Koogiraamat (Lia Virkus & Angeelika Kang), 100 Rooga
* I have a confession to make. The cake I'm shamelessly submitting to the WTISIM Layered Cake was made from beginning until the end by my dear K. You see, I had chosen the recipe and had all intentions to make it on Saturday (i.e. this) morning. But then I stayed in bed for too long, and had to rush to my penultimate photography course session at noon. We had invited K's mum for dinner tonight, and the cake had to 'rest' in a fridge for a few hours, so he had to make it himself or we'd have no cake. I must admit I was glancing at my mobile phone every now, half expecting him to call and say that he messed up, but he didn't call. And he produced a lovely cake, don't you think :)
Honey cake layers:
3 Tbsp honey
250 ml caster sugar (1 cup)
3 large eggs
2 tsp baking soda/bicarbonate of soda
360 g plain flour (600 ml)
Between layers:
1 kg sour cream
85 g caster sugar (100 ml)
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 the whisked eggs, stirring until combined. Add baking soda and stir again.
Add flour gradually, mixing until combined. Put aside to cool.
Divide the dough into six equal parts (it's easiest to do it by rolling it into a cylinder and then cutting into six pieces).
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.
Bake one dough circle at the time for 5 minutes in the middle of a 225 C oven until dark golden. Remove from the oven and let cool on the baking paper.
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.
Here are links to my previous Waiter there is something in my ... entries:
September 2007 (SAVOURY PRESERVE): Gooseberry Chutney
August 2007 (MEATLESS BBQ): Roasted onions with blue cheese.
July 2007 (SAUCES): Munakaste alias my grandma Senta's egg & smoked ham sauce.
June 2007 (DUMPLINGS): Vareniki dumplings with curd cheese filling, served with home-made apricot jam & pistachios.
May 2007 (STUFFED VEGETABLES): Stuffed tomatoes with two types of salad - cod liver salad & cucumber and wild garlic salad.
April 2007 (BREAD): a traditional Estonian quick mushroom bread, Seenekarask.
March 2007 (EASTER BASKET): a selection of various Easter delights.
February 2007 (PIE): a great Russian puff pastry and fish pie, Salmon Kulebyaka.
January 2007 (STEW): my version (in collaboration with Anthony Bourdain:) of the French classic Boeuf Bourguignon.
3 large eggs
2 tsp baking soda/bicarbonate of soda
360 g plain flour (600 ml)
Between layers:
1 kg sour cream
85 g caster sugar (100 ml)
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 the whisked eggs, stirring until combined. Add baking soda and stir again.
Add flour gradually, mixing until combined. Put aside to cool.
Divide the dough into six equal parts (it's easiest to do it by rolling it into a cylinder and then cutting into six pieces).
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.
Bake one dough circle at the time for 5 minutes in the middle of a 225 C oven until dark golden. Remove from the oven and let cool on the baking paper.
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.
Here are links to my previous Waiter there is something in my ... entries:
September 2007 (SAVOURY PRESERVE): Gooseberry Chutney
August 2007 (MEATLESS BBQ): Roasted onions with blue cheese.
July 2007 (SAUCES): Munakaste alias my grandma Senta's egg & smoked ham sauce.
June 2007 (DUMPLINGS): Vareniki dumplings with curd cheese filling, served with home-made apricot jam & pistachios.
May 2007 (STUFFED VEGETABLES): Stuffed tomatoes with two types of salad - cod liver salad & cucumber and wild garlic salad.
April 2007 (BREAD): a traditional Estonian quick mushroom bread, Seenekarask.
March 2007 (EASTER BASKET): a selection of various Easter delights.
February 2007 (PIE): a great Russian puff pastry and fish pie, Salmon Kulebyaka.
January 2007 (STEW): my version (in collaboration with Anthony Bourdain:) of the French classic Boeuf Bourguignon.
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