2 - 3 tablespoons Honey
2/3 cup of white sugar
2-1/2 - 3 cups of flour
1 tsp. baking soda
For the cream:
200 grams sour cream
200 grams curd (I use cheese
curds - see recipe below)
1 cup sugar
- Lightly beat the eggs with the sugar and liquid honey. Add soda.
- Pour the flour and knead to a soft dough. It can be a bit sticky because of the honey.
- Cover 9 x 13 cookie tin with parchment paper.
- Roll and pat and coax the dough directly on the parchment paper to fill the entire pan.
- Bake in a hot oven 220 C until golden coluor (about 5-6 minutes).
- Remove and let cool down for about 10 minutes.
- Trip edges off and then cut cake into 1/4 inch, or a bit narrower, strips.
- Whip the sour cream with the sugar, add the cheese curds and stir.
- Place foil in bread pan so that it is hanging over the edges
- At the bottom put a layer of cream and on top a layer of sticks, then repeat the layers to the top of the pan. The edges of the foil should wrap up and over the cake.
- Place the cake in the refrigerator for no less than 8-10 hours up to 24. During this time, the moisture from the cream soaks the sticks, and the cream & the cake become more compacted.
- Before serving, remove the cake from the refrigerator, remove the foil from over the top of the cake, cover pan with a flat cutting board or plate and carefully flip, remove the foil.
- Decorate with a melted chocolate grid and either fresh strawberries or cherries.
If Cheese Curds are not readily available where you live (like in Ecuador) here's a recipe:
1 Pink Skim Milk
1/2 Cup Heavy Cream
1/8 cup Lemon Juice
- Combine the milk and cream.
- Heat in a saucepan over medium heat until it is just about to boil.
- Remove the saucepan from the heat.
- Allow milk to cool slightly (about 2 minutes)
- Add lemon juice to the milk and gently stir.
- Allow the milk mixture to cool to room temperature -- this'll take an hour or 2.
- Line a find mesh sieve with cheese cloth
- Pour the milk through the cheese cloth catching the cheese curds.
- Allow liquid to drain.
- Form the cheese curds into a ball by wrapping the cheese cloth around the curd.
- Gently squeeze out more liquid.
- Place the cheese cloth wrapped curd between two plates and set something heavy on the top (like a full can of veggies). I like to do this with two salad plates and then place that little tower (with can) on a larger plate.
- Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This will take 3 - 5 hours.
- Remove curd and place in airtight container until used. Use within 24 hours.