Marlenka Cake with Caramel Cream
Ingredients
Cream
- 800 ml milk
- 50 g cornstarch
- 20 g flour
- 50 g sugar
- 1 packet vanilla
- 1 jar cooked caramelized milk jam (about 250-270 g)
- 250 g butter at room temperature
Dough
- 200 g honey
- 160 g sugar
- 1 heaping teaspoon baking soda
- 150 g butter
- 4 eggs (M size)
- 350-400 g flour
Decoration
- 1 cup walnuts
- a few tablespoons melted chocolate
- crumbs
Preparation
First, cook the flour, cornstarch, sugar, and milk until thickened. Add vanilla, cover with plastic wrap touching the surface, and let it cool.
Melt butter, sugar, and honey over low heat, add baking soda. When it foams and thickens, transfer to another bowl.
Add eggs one by one and mix.
Divide the dough into 4 equal parts, spread each on parchment paper, and bake at 180°C for 7-8 minutes.
Trim the edges of the baked layers and divide into 2 equal parts if necessary.
Spread the prepared cream on all layers and assemble the cake.
Grind the excess edges and walnuts, coat the entire cake with this mixture.
Decorate with melted chocolate.
Tips
Marlenka is a Czech pastry inspired by the Russian Medovik. The key difference is the caramel taste from the milk jam.
It can be served at room temperature or warmed in the oven or microwave for better texture.
