Marlenka

"Marlenka is an ancient Armenian honey layered cake with nuts. Similar to ethnic Hungarian honey cakes with a little bit more touch of nuts. It is incredibly popular in Hungary."
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 cake
Serves:
9
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ingredients

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directions

  • For the cake
  • Add the sugar and honey stir until all melted and well blended.
  • Add the butter and mix well.
  • Add the egg, baking powder and mix well.
  • Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky.
  • Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square.
  • Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack.
  • For the Filling.
  • Combine all the filling ingredients except nuts.
  • Bring cream to a boil and then let it cool.
  • Put filling between layers to ensemble the cake.
  • Sprinkle nuts on top layer after the last fifth layer of filling.
  • Melted chocolate drip to decorate.
  • It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.

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Reviews

  1. This recipe is a disaster. Even with the correction in the reviews (3 cups flour) the cake is too dry, the cream is too thick and too little for all the layers. Nothing like what I have tasted. I will start from here and develop my own recipe, but this is REALLY a waste of ingredients and time!
     
  2. you need 3 cups of flour, NOT 5. <br/>you can even put a small amount of coconut flour ( remove 2 tbs flour and replace with coconut ) or ground walnuts ( remove 2 tbs flour and replace with ground walnuts )<br/>do not refrigerate
     
  3. Something's not right with this recipe. There's too much flour, pastry's too thick, too hard and too dry, almost impossible to strech. Sorry, try again.
     
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