...Ma peaks Eestist tooma hapukoort, et teha Türgi meeskonnale seda õiget Meekooki, sest jogurtiga pole tulemus ikka see mis ta olema peaks, aga siin siis ikkagi ka retsept ja hapukoorega. Ning jätsin meelega kogused klaasidega, sest nii ma selle sain. :) (1 klaas = peaagu 2,5 dl)
Taina jaoks:
3 muna
1 klaas suhkrut
3 spl mett
3 klaasi jahu
2 tl soodat (ma panin küpsetuspulbrit)
Vahusta vesihaudes munad suhkruga kuni maht on kahekordistunud. Sulata mesi kui vajalik ning lisa vahustamist jätkates munavahule, lisa ka küpsetuspulber. Võta kauss vesihaudest välja ning lisa sõelutud jahu kuni tainas saab paks ja üsna kleepuv. Kata kauss kilega, ning lase tal jahtuda. Seistes muutub tainas kõvemaks ning rullitavaks.
Soojenda ahi 200 kraadile.
Jahuste kätega võta tainast tükke ning rulli jahusel laual (küpsetuspaberil) soovitud suurusega tükid (7-8 kihti) ning küpseta igat kihti umbes 5 minutit kuni need on ilusad kuldpruunid.
Kihid võid vormi abil välja lõigata kas enne küpsetamist või kohe ahjust väljavõttes, kui põhjad on veel pehmed. (mina lõikasin enne ahju panemis vormiga parajad suurused välja) Ülejäägid võib puruks teha ja hea on purustada kui tainakiht on veel soe (sellega saab hiljem koogi servad ja soovi korral ka koogi pealt katta).
Kreemi jaoks:
1 kg hapukoor võib ka rohkem (Sõelale, et vesi välja valguks)
1 klaas suhkrut
soovi korral kreekapähkleid (hakkida peeneks)
Hapukoor segada vispli abil suhkruga kokku. Ära üle vahusta, siis võib hapukoor supiks muutuda. (Lase kreemil külmikus seista kuniks seda kasutama hakkad.)
Kihitamiseks: esiteks taina kihit, kreem, purustatud pähklid ja jälle algusest peale kuni kõik tainakihid saavad otsa. Lõpuks kata servad hapukoorekreemiga ja viimistle tainapuruga servad (soovi korral võid tainapuru ka peale raputada) Kaunistada pähklitega ning lase külmkapis ööpäev enne serveerimist seista. (Mina kaunistasin koogi järgmine hommik sulatatud piimašokolaadi ja sarapuupähklitega, siis aga peab kooki lõikama kuuma ja kuiva noaga!)
Honey Cake
Well, honey cake, known as medovik in Russian, originally Russian but equally famous across the ex-soviet republics. In honey cake, thin biscuit layers baked to perfect gold are slathered with luscious cream made of sour cream. To make the real Honey Cake here in Istanbul, I have to bring some sour cream from Estonia with me couse yogurt is not exactly the same...
For the dough:
3 eggs
1 cup sugar
3 tablespoons honey
2 teaspoons baking soda
flour as much as you need to make the dough (~7 dl)
Whisk eggs and sugar in a double boiler until it doubles in size stirring continuously. In a bowl melt honey (if needed) and add to eggs. Continue to whisk then add baking soda.
Remove from heat and start adding sifted flour while still warm. You should add flour carefully until you get a very soft and sticky dough. Cover with a plastic wrap and let cool. Do not worry, the dough will harden after it cools. After that, start taking pieces of the dough, add more flour if needed, and flatten very thin on a piece of baking paper that is the same size of your planning cake.
Bake in a preheated oven on 200°C while golden. It takes only a few minutes (5 min), so stay in front of the oven to react quickly.
How many biscuits you will make is completely up to you. I made 8.
For the filling:
1 cup sugar
1 kg sour cream (or more)
1 cup sugar
3 tablespoons honey
2 teaspoons baking soda
flour as much as you need to make the dough (~7 dl)
Whisk eggs and sugar in a double boiler until it doubles in size stirring continuously. In a bowl melt honey (if needed) and add to eggs. Continue to whisk then add baking soda.
Remove from heat and start adding sifted flour while still warm. You should add flour carefully until you get a very soft and sticky dough. Cover with a plastic wrap and let cool. Do not worry, the dough will harden after it cools. After that, start taking pieces of the dough, add more flour if needed, and flatten very thin on a piece of baking paper that is the same size of your planning cake.
Bake in a preheated oven on 200°C while golden. It takes only a few minutes (5 min), so stay in front of the oven to react quickly.
How many biscuits you will make is completely up to you. I made 8.
For the filling:
1 cup sugar
1 kg sour cream (or more)
wallnuts (optional, finely chopped)
Whisk sugar with sour cream slowly. Careful, if you whisk too hard it may start looking like a soup :) Put it in the fridge to cool and harden a little while baking biscuits.
Assembling: Biscuit, filling, wallnuts, biscuit, filling, wallnuts... Slather some cream on top and around the cake as well.
Finely grind the baked trim-offs. Sprinkle the crumbs generously on top of the cake and lightly press some around it. If you do not have enough crumbs, grind some walnuts and mix with the crumbs. At this point, the cake will be hard. Leave the cake aside to soften at fridge for 6 hours or overnight. The biscuits will have absorbed the cream and the cake will be soft and ready to melt in your mouth.
Whisk sugar with sour cream slowly. Careful, if you whisk too hard it may start looking like a soup :) Put it in the fridge to cool and harden a little while baking biscuits.
Assembling: Biscuit, filling, wallnuts, biscuit, filling, wallnuts... Slather some cream on top and around the cake as well.
Finely grind the baked trim-offs. Sprinkle the crumbs generously on top of the cake and lightly press some around it. If you do not have enough crumbs, grind some walnuts and mix with the crumbs. At this point, the cake will be hard. Leave the cake aside to soften at fridge for 6 hours or overnight. The biscuits will have absorbed the cream and the cake will be soft and ready to melt in your mouth.
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