Home Marlenka

ingredients

CESTO

300 g powdered sugar 400 g plain flour 250 g butter 1 tbsp baking soda 3 pcs egg 3 tbsp honey a little milk

FILLING

375 g butter 600 g Salko sweetened

FOR DECORATION

handful walnuts 1 packet Pikao cocoa

progress

Nuts, honey, salko and butter blend into one fantastic dessert!

1.

TEST: Melt one whole stick of butter over steam. Add honey, eggs, powdered sugar, baking soda and flour. Stir everything together well. If the batter is too thick add a little milk and mix again. Finally, weigh the dough and divide it into three equal parts.

2.

Put some baking paper on a thin baking tray and spread one part of the dough evenly on it. Spread the dough just to the edge!!! Bake in the oven at 175 degrees for approximately 12 minutes. The dough is done when it has browned and the edges have started to darken as if they are already slowly toasting.

3.

(handle the dough very carefully, it is fragile and could break!!!) Let the baked dough cool on the baking sheet, turn it over and trim the edges. (The underside of the dough has more bubbles, so it will absorb the filling more easily and the dough will soften more quickly). Trim about 2cm from each side. Place the remaining dough pieces in a bowl and use your fingers to crumble them into a fine sprinkle, which you will later use to decorate the cake.

4.

FILLING: In a bowl, beat the softened butter into which the sweetened salsa has been progressively added. Weigh the filling and divide it into three equal parts. Some people boil the salko before using it to caramelize it, I don’t. I have tried it and the uncooked salko tastes much better in Marlenka than the cooked one and it also looks better because the brown filling disappears in the cake…

5.

Place the first slice of dough on a board and spread the first part of the filling on it. Repeat the process with the other pastry slices. (Handle the dough very carefully as it is fragile and could break!!!) Spread only three quarters of the filling on the last sheet and use the rest to spread around the edges.

6.

For the topping: chop the walnuts into small pieces. When we have time, we can dry roast the chopped nuts a little. This will give the nuts a stronger flavour and also a nicer colour. In a small glass, mix the Pikao with a little cold water to make it not so thick. You can also use chocolate but it is hard to cut and cracks when it hardens, but the pikao will just soak into the sprinkles and stay soft.

7.

Sprinkle the top and sides of the cake with the sprinkles you made from the leftover dough. You can use your hand to very gently press the sprinkles together with the filling to form another layer of cake. Sprinkle the chopped walnuts on top and just drizzle the top with Pikao at the very end.

8.

Leave the cake out of the fridge for at least an hour to allow the filling to soak into the batter well so the cake doesn’t dry out. If you put the Marlenka in the fridge too soon, the butter in the filling will harden and it won’t soak into the batter. The next day the Marlenka is always beautifully soft.

9.

I have seen many recipes for homemade honey Marlenka, all of them had 7 sheets, the dough was rolled and the progress was always very complicated. Ever since my friend Veronica showed me this recipe I just fell in love with it. I hope you enjoy the recipe as much as I did and write to me and let me know how it turned out for you. Your friends and family will surely say “wow” when you put such homemade goodness baked with love on their table. I wish you strong nerves and good taste 🙂 Saakoo

10.

Here you have my very first Marlena to show you. Since I couldn’t even bake sponge cake batter a month ago, here’s proof that this recipe is really very easy and always works 🙂