If you love honey, you will definitely love this cake. it is a crowd-pleaser…
This is an old Armenian recipe that recently came to light in Czech Republic, where an Armenian became famous with this honey cake, that he called it Marlenka, after his wife and daughter’s name.
Here is the recipe that I tried.
- 2 eggs
- 100g butter
- 200 g sugar
- 100g honey
- 600g flour
- 2 Tbsp baking powder
In a sauce pan combine honey and sugar and melt slowly over low heat. Allow 10 minute to cool, then add the butter and the eggs and mix well. Stir in the four and baking powder and knead a smooth dough that not stick. If is too hard, add 1 Tbs of milk, if sticks, add flour.
Divide the dough in 5 pieces and roll out one section of dough in a 25×30 cm sheet.
I used an upside down baking sheet to cook them 6 minutes at 175°C until golden-brown.
Cool on the rack.
- 500 ml cream or condensed milk (not sweetened)
- 6 eggs
- 200g honey
- 50g sugar (you can skip this)
- 200g butter
- 1 cup grounded walnuts or pecan (toasted before) -for topping
In a saucepan combine the cream (not sour cream), honey, eggs and butter and stir constantly over low heat until it thickens up. Do not let the cream get too hot, it is most likely to curdle. If it begins to simmer, take it off the heat and let it cool down for a few minutes before proceeding. Make sure to keep everything below boiling temperatures, it shouldn’t curdle.
As soon as the cream thickens up, pour it into a bowl, cover with plastic wrap and chill.
Assemble the cake:
Alternate the 5 layers with cream filling (spread 1/5 of cream on each)
You should end with a cream layer, top with crushed nuts (you can also top with stripes of melted chocolate), trim the edges
Allow the cake to sit for at least 8 hours before serving. Chill in the refrigerator. Cut in squares, diamonds…and enjoy