Also bin ich nicht estnisch, aber mein Mann ist und ich möchte ihn zu seinem Geburtstag mit einem geschichteten Honigkuchen überraschen, über den er in der Vergangenheit gesprochen hat (Google sagt mir, dass es Meekook genannt wird)
Ich versuche ein authentisches Rezept zu finden, aber jedes Mal, wenn ich mir ein neues anschaue, hat es unterschiedliche Zutaten und Messungen. Ein Rezept, das ich gefunden habe, sagt, ich brauche 1 kg Sauerrahm, ein anderes sagt nur 650 g und ein anderes Rezept, das ich gefunden habe, habe eine Mischung aus Sauerrahm und Frischkäse verwendet ??? Was völlig falsch klingt, aber ich weiß es nicht.
Dies ist das Rezept, von dem ich denke, dass ich es probieren werde, aber 1 kg klingt wie viel saure Sahne (auch saure Sahne wird normalerweise in ML hier gemessen 😵💫)
http://nami-nami.blogspot.com/2007/10/waiter-here-somthethethethetin-my-meeekook.html?m=1
Aber wenn dies nicht authentisch ist oder wenn jemand ein besseres authentischere Rezept kennt, das ich verwenden könnte (vorzugsweise in Englisch oder ohne zu viele Probleme übersetzt werden kann), würde ich es wirklich zu schätzen wissen, irgendwelche Vorschläge
Von Vuittonangel
12 Kommentare
1 kg doesn’t sound like much, it’ll be nice and juicy, not dry. I once added even 1.5 kg. The more, the better!;)
Yeah, our hapukoor is measured by weight in packages, so that’s where the difference stems from. Because it’s so heavy, it’s probably not a ton in ml-s, you should be fine!
I haven’t made honeycake but nami-nami has usually very reliable recipes.
This seems solid, the cake layers will gobble up most of the sour cream and it’s supposed to be juicy and rich.
Man, I’m craving meekook now, thanks!
Yep, 1 kg of sour cream sounds about right 🙂 The more sour cream mixture you can get between the layers, the better the cake. And nami-nami recipes are usually trustworthy.
I suggest using the thickest sour cream with highest fat content you can find, because it will turn more liquidy when you add sugar. I’ve also sometimes replaced some sour cream with cream cheese to make the filling thicker so it won’t run off the cake layers as easily. I think I replaced around 25% of the full amount of sour cream with cream cheese.
A good trick is to use ring mold part of a springform cake pan to stack the cake. First use the inside part of closed ring mold to cut out your cake layers. To assemble the cake: close the mold, place it on a cakestand and stack the cake and filling layers inside the mold, decorate the top with crushed cake layer. Leave to set overnight. Before serving open and remove the mold carefully.
Nami-nami recipes are the worst. Rather search in Estonian and choose one of the first blog links coming up
we Estonians use sour cream on everything 🙂
Nami Nami is usually pretty authentic
Sour cream is the cornerstone of estonian cooking, embrace it.
https://youtu.be/TrmhORG8cYc?si=6FtVc8JGx2lMF43j
That is slavic youtubers tutorial on honey cake, in the video you can actually see how he makes is and how it turns out. The ingredients are also listed in the description. Have fun 🙂
Ok so the honey cake my family makes does not use sour cream but a cream made of boiled consensed milk + melted butter. Yes. But it is delicious and way way better than the sour cream version. Let me know if you want the recipe. It is very sweet but very good.
I once ordered honey cake from a restaurant. While the cake itself tasted almost like average store bought honey cake (tbh store bought honey cakes are already quite good here) they had put some freeze dried raspberries on it that. It brought the cake to a whole new level.