Nut-Free Marlenka
Indulge in the irresistible flavors of this Nut-Free Marlenka, a delightful honey cake that reimagines the traditional Czech and Armenian dessert. Perfect for those with nut allergies, this version replaces the typical nutty layers with rich, golden honey and a luscious cream filling. With a tender, honey-sweetened cake base and a velvety blend of whipped cream and evaporated milk for the filling, every bite is a symphony of sweetness and creaminess. This recipe is beginner-friendly, featuring simple ingredients like butter, flour, eggs, and vanilla, and ready in just a few straightforward steps. Whether you’re serving it for a special occasion or a weekend treat, its melt-in-your-mouth texture and indulgent flavor are sure to impress. Don't forget to let it chill overnight for the perfect set and flavor meld—this nut-free honey cake is worth the wait!
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 150 grams granulated sugar
- 250 grams honey
- 500 grams all-purpose flour
- 1 teaspoon baking soda
- 2 large eggs
- 400 grams evaporated milk
- 300 ml whipping cream
- 1 teaspoon vanilla extract
- 100 grams powdered sugar
Instructions
Preheat your oven to 170°C (338°F). Line two baking sheets with parchment paper.
In a medium saucepan over low heat, melt the butter. Add the granulated sugar and honey, stirring continuously until the mixture is smooth and the sugar has dissolved. Remove from heat and let cool slightly.
In a large mixing bowl, sift together the flour and baking soda. Set aside.
Lightly beat the eggs in a separate bowl and gradually add to the cooled butter mixture, mixing well.
Slowly incorporate the wet ingredients into the dry ingredients, stirring until a smooth dough forms. It should be slightly sticky but manageable.
Divide the dough into four equal parts. Roll out each part on a well-floured surface into a thin rectangle, about 1/8 inch thickness.
Transfer the rolled dough onto the prepared baking sheets and bake each sheet separately for about 8–10 minutes or until golden brown. Allow to cool fully on a wire rack.
For the filling: In a mixing bowl, combine evaporated milk, whipping cream, vanilla extract, and powdered sugar. Whisk until you get a fluffy and thick cream.
Assemble the cake by placing one baked layer on a serving plate. Spread a generous amount of cream over the layer, then repeat with the remaining layers and cream. Cover the whole cake with the remaining cream nicely.
Trim the edges for a clean finish if necessary, and use crumbs from the trimmings to garnish the top and sides.
Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld and the cake firm up.
Serve cold and enjoy your nut-free Marlenka!
Nutrition Facts
Calories |
5739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 884.2 g | 322% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 500.1 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1319 mg | 101% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2165 mg | 46% | |
*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.
