Recipe onlinefamilyhomerecipes.com/recipe/marlenka-honey-layer-cake-with-caramel-cream/Scan the code to open the recipe on your phone
Marlenka: Honey layer cake with caramel cream
Marlenka is a honey cake with thin layers baked for 7–8 minutes and filled with butter and dulce de leche cream. Makes 1 cake.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 7–8 min
- Temperature
- 170 °C (340 °F)
- Servings
- 1 cake
- Difficulty
- Medium
- Cuisine
- Slovak
Homemade Marlenka is a honey layer cake filled with a cream made from butter and dulce de leche (caramelized sweetened condensed milk). The batter is beaten over simmering water with butter, powdered sugar, honey, and eggs, then baking soda and flour are added. This recipe makes four to six layers, each baked for just 7 to 8 minutes at 170°C (340°F). For the cream, it is important that the butter and dulce de leche are both at the same room temperature. Serve Marlenka as a dessert with coffee.
Ingredients
For the batter
For the cream
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Start with the batter. Melt the butter in a bowl set over simmering water, then gradually add the powdered sugar, honey, and eggs. Beat well with a hand mixer until combined. Remove the bowl from the heat, add the baking soda and flour, and mix for about 10 minutes until smooth.
This amount makes 4–6 layers.
Working in batches, spread the batter on parchment paper in the desired shape, or bake it directly in a round cake pan. Bake each layer in a preheated oven at 170°C (340°F) for approximately 7–8 minutes, then let cool completely.
While the layers cool, prepare the cream. Make sure the dulce de leche and butter are at the same temperature, ideally room temperature, then beat them together thoroughly with a mixer. Spread the cream between the cake layers as you stack them, finishing with a layer of cream on top.
If desired, spread cream over the sides of the cake as well. Sprinkle the top with crumbled cake or crushed walnuts, then refrigerate the Marlenka for at least 6 hours to set.
Tip: If baking the layers on parchment paper, trim them using a plate as a guide right after baking, while they are still warm and soft; they will break once cool. Spread the batter evenly and thinly so the edges do not burn.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 441 kcal
- Protein
- 4.9 g
- Carbohydrates
- 47 g
- of which sugars
- 29 g
- Fat
- 26 g
- of which saturates
- 16 g
- Fiber
- 0.6 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Domáca marlenka s karamelovým krémom
Follow us
Recipe ideas every day on Facebook & Pinterest.
