Low Sodium Marlenka
Experience the decadent charm of a traditional Marlenka with a wholesome twist in this Low Sodium Marlenka recipe. Carefully crafted to reduce sodium without compromising on flavor, this honey-layered cake features velvety layers of golden baked dough enriched with real honey and unsalted butter. The creamy filling, made from sweetened condensed milk and butter, creates a luxurious texture, while a walnut and crumb coating adds a delightful nutty crunch. Perfect for celebrations or as a show-stopping dessert, this low sodium version of the beloved Armenian cake allows the natural sweetness and rich flavors to take center stage. With a preparation time of just 40 minutes and an overnight resting period to let the layers meld beautifully, this recipe promises a treat that’s worth the wait. Ideal for those seeking low salt dessert options without skimping on indulgence, it’s your chance to master a dessert filled with tradition and taste.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 115 grams Unsalted butter
- 200 grams Honey
- 150 grams Granulated sugar
- 2 large Eggs
- 5 grams Baking soda
- 15 milliliters Fresh lemon juice
- 397 grams Sweetened condensed milk
- 200 grams Unsalted butter (for filling)
- 100 grams Ground walnuts
Instructions
In a medium-sized saucepan, melt 115 grams of unsalted butter over low heat. Add 200 grams of honey and 150 grams of granulated sugar, stirring until the sugar dissolves. Remove from heat and let it cool slightly.
In a mixing bowl, lightly beat 2 large eggs. Gradually incorporate the cooled honey mixture into the eggs while continuously whisking to prevent the eggs from cooking.
In a separate bowl, combine 500 grams of all-purpose flour with 5 grams of baking soda.
Add the flour mixture to the honey and egg mixture, stirring until you form a consistent dough. If necessary, use your hands to knead the dough until smooth.
Preheat your oven to 170°C (340°F).
Divide the dough into 6 equal parts. Roll each piece into a thin layer approximately 23 cm in diameter. Use a plate to cut out a perfect circle; reserve the trimmings for later use.
Place each rolled layer on baking parchment. Bake each for around 5 to 7 minutes, or until light golden brown. Allow them to cool.
To make the filling, beat 200 grams of unsalted butter (softened) with the entire can of sweetened condensed milk (397 grams) until light and fluffy.
To assemble, place one layer on a serving plate and spread with a thin layer of the filling. Repeat with all layers, stacking them one on top of the other.
Grind the reserved trimmings along with 100 grams of ground walnuts into fine crumbs. Use this mixture to coat the top and sides of the Marlenka for a beautiful finish.
Let the cake rest in the refrigerator for at least 8 hours or overnight. This allows the layers to soften and the flavors to meld together.
Before serving, allow the cake to come to room temperature for about 30 minutes. Slice and enjoy a delicious piece of low sodium Marlenka.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 54.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 259 mg | 6% | |
*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.
