Gluten-Free Marlenka
Indulge in the irresistible charm of Gluten-Free Marlenka, a honey-infused layered cake that brings the classic Eastern European dessert to everyone’s table, including those with gluten sensitivities. Made with soft, golden layers of gluten-free dough and a luscious walnut-vanilla cream, this cake offers a perfect harmony of textures and flavors. The richly sweet notes of honey are complemented by the delicate crunch of finely chopped walnuts in every bite, creating a dessert that’s both decadent and heartwarming. With simple techniques like layering and assembling, this Marlenka is an approachable yet show-stopping treat for any special occasion. Be sure to let it chill overnight to achieve the signature moist layers and melt-in-your-mouth experience. Ideal for gatherings or as an indulgent dessert centerpiece, this gluten-free Marlenka is sure to be a crowd-pleaser! Perfect keywords: gluten-free dessert recipe, honey-walnut cake, layered honey cake, gluten-free Marlenka.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Unsalted butter
- 200 grams Honey
- 150 grams Granulated sugar
- 3 large Eggs
- 1 can (397 grams) Sweetened condensed milk
- 200 grams Unsalted butter (for the cream)
- 100 grams Walnuts, finely chopped
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter, honey, and sugar together, stirring occasionally until the mixture is smooth. Remove from heat and let it cool slightly.
In a large bowl, whisk the eggs until fluffy. Gradually add the cooled honey mixture to the eggs, whisking constantly to combine.
In a separate bowl, sift together the gluten-free flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until you achieve a smooth dough. The dough should be soft and slightly sticky.
Divide the dough into 5 equal parts. Roll each part into a thin circle on the prepared baking sheet, then prick the surface with a fork to prevent bubbling.
Bake each layer for 5-7 minutes until golden brown. Remove from the oven and let them cool completely.
To prepare the cream, beat the butter until light and fluffy. Gradually add the sweetened condensed milk, continuing to beat until the mixture is smooth.
Stir in the vanilla extract and then fold in the finely chopped walnuts.
To assemble the cake, place one cake layer on a serving platter. Spread a generous amount of the cream over the layer. Repeat the process with the remaining cake layers and cream, finishing with a layer of cream.
Optional: Sprinkle some additional walnuts on top for decoration.
Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set.
Slice and serve your delicious gluten-free Marlenka, enjoying the rich taste of honey and walnuts in each bite.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 45.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
