Meekook

Directions

1. 1
   Preheat oven to 225°C.
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.