Marlenka
Discover the irresistible magic of Marlenka, a traditional honey-layer cake filled with sweet nostalgia and rich flavor. This Czech and Armenian-inspired dessert is composed of tender, golden cake layers made from a unique honey-infused dough, paired with a creamy filling of butter and sweetened condensed milk. Each layer is delicately sprinkled with finely chopped walnuts, adding a delightful crunch to every bite. Perfectly balanced between sweetness and nuttiness, Marlenka's charm lies in its simple yet intricate process, from rolling out dough sheets to refrigerating the assembled cake overnight for the flavors to meld flawlessly. Ideal for special occasions or as a show-stopping centerpiece, this indulgent dessert is bound to captivate your palate and impress your guests. Keywords: Marlenka recipe, honey cake, layered cake, walnut dessert, easy Czech dessert recipe.
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Recipe Information
Ingredients
- 600 grams All-purpose flour
- 1 teaspoon Baking soda
- 120 grams Butter
- 200 grams Granulated sugar
- 200 grams Honey
- 2 large Eggs
- 1 can (397 grams) Sweetened condensed milk
- 200 grams Butter (for filling)
- 100 grams Walnuts, finely chopped
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Lightly grease and line the bottom of a 23 cm (9-inch) round cake pan with parchment paper.
In a medium saucepan, melt 120 grams of butter over low heat. Add 200 grams of sugar and 200 grams of honey. Stir occasionally until the sugar dissolves and the mixture is smooth. Let the mixture cool slightly.
In a large mixing bowl, beat the eggs. Slowly incorporate the warm honey mixture into the eggs, stirring constantly to avoid cooking the eggs.
Sift together the flour and baking soda. Gradually add this to the honey mixture, stirring to form a dough. The dough will be sticky.
Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten each ball into a thin, round layer about the size of your cake pan. Use additional flour for rolling so the dough doesn't stick.
Bake each dough layer separately in the prepared cake pan for about 7-9 minutes or until golden brown. Let each layer cool completely on a wire rack.
For the filling, beat 200 grams of softened butter with the sweetened condensed milk until smooth and creamy. Mix in the vanilla extract.
To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of filling on top, then sprinkle with chopped walnuts.
Repeat the process with the remaining layers and filling. Reserve a little filling and some walnuts for the cake's top.
Spread the remaining filling over the top and sides of the cake. Sprinkle the top with chopped walnuts.
Refrigerate the marlenka for at least 4 hours or overnight to allow the flavors to meld together.
Before serving, allow the cake to sit at room temperature for about 30 minutes for optimal texture.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 49.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 220 mg | 5% | |
*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.
