Caramel Marlenka
Last Updated on
ingredients
100 g butter 3 tbsp honey 180 g granulated sugar 1 tbsp vinegar 1 tbsp baking soda 2 pcs egg 700 g plain flour 3 tbsp cocoa
Filling
250 g Hera 1 can sweetened condensed milk (Salko) 2 packets cream pudding 700 ml milk chocolate for sprinkling
progress
Marlene is a rewarding pastry even at Christmas, as honey inherently belongs to the festive season.
1.
Cesto: melt the butter, honey and sugar, stirring constantly, then add the vinegar and soda and remove from the stove. Quickly stir in the eggs, so as not to make scrambled eggs. Then stir in the flour mixed with the cocoa.
2.
Work the dough thoroughly on the board and immediately divide it into 5 or 6 parts, depending on how big your baking tray is.
3.
It is best to roll out each part while still warm and on a silicone or Teflon mat. If we don’t have one, baking paper will do. Trim each slice and pierce several times with a fork.
4.
Bake for 5-7 min at 180°C.
5.
Filling: The day before, boil a can of sweetened milk SALKA. Boil the unopened can covered with water for 2 hours. Let cool until the next day and then open the can.
6.
Then boil a thick pudding in milk and leave to cool. Whisk the game with the cooled pudding and slowly stir in the SALY. Whisk thoroughly.
7.
Divide the cream into as many parts as you have baked the pastry sheets, leaving some for the top as well.
8.
Sprinkle the top with more grated chocolate.
9.
Let stand until the next day.
