A great cake recipe for any occasion:
Despite the name and the coating of meringue, this honey cake is not very sweet. And a cake in the classic sense, this unusual dessert is not either. The fresh, tart cream filling counterbalances the heaving sweetness of the egg whites.
Stir the honey, sugar, butter and eggs in a bain marie over hot water. The water bath should not be too hot, as this will cause the eggs to curdle. Stir heartily for 10 min. Sift 300 g of flour with the baking powder, add and stir again for 10 minutes. Remove the dough from the bain marie and knead in the remaining flour. Form into a roll, cut into six equal slices. Roll out each slice into a base about 22 to 24 cm dia. The bottoms should all be large and thin on the spot. Bake in the heated oven for 10-12 min at 180 degrees (convection oven 170 degrees ) in order. Cool.
Stir whipped cream with vanilla sugar and sour cream.
Divide cream filling evenly among five bases. Now place the individual bases together on a large dessert plate to form a cake. The bottom that you did not spread with whipped cream goes on top. Possibly run a little bit of filling down the sides.
Beat the egg whites with a pinch of salt in a metal bowl until stiff. Boil the sugar and water. Make 2- 3 min. During this time, do not stir the syrup, so that it does not crystallize out
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