¾ cup sugar
1 tsp baking soda
1 tbsp honey
100g margarine or butter
2 cups plain flour
Cream Filling & Coating
1kg sour cream
½ cup sugar
300g packet crushed Griffin's Malt biscuits for coating
Preheat oven to 180°C.
1. Beat eggs well with sugar; add baking soda and softened honey (warm).
2. Melt the margarine in a casserole dish or pot; add the mixture (margarine should not be too hot).
3. Put the casserole dish on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and hard to stir). Remove from heat and cool.
4. Dip the dough in flour, divide, roll out multiple layers, and bake at 180°C for 3 - 4 minutes or until golden brown. Roll each layer very thin (1-2mm) and as round as possible - dust frequently with as much flour as needed to aid rolling and shaping. I use a saucepan lid to cut the circles, about 18cm diameter.
5. Beat sour cream and sugar until the sugar dissolves - the mixture will still be fairly liquid.
6. Coat each layer with a generous layer of cream. Assemble the cake, coat the sides with the sour cream mixture and then totally coat the top and sides with biscuit crumbs. Allow to set at least 6 hours before eating (overnight is best).
The cake will settle significantly overnight; it is really quite stunning and a real favourite wherever I take it.
Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.View Our Range