Petitchef

The Wonders of Czech Republic : Marlenka

My sweet Marlenka

The moment of truth finally came. I started to explore, try and love the Czech cuisine. For starting, just with cakes. Soon, however with other meals as well.

I ate Marlenka in 2009, but I didn’t like it. It was dry layer cake. Few month later, I dare to try it again. Different pastry shop, different taste. It was amazing. I felt in love with this precious simple cake and I said to myself that I really must to make it at home.

It was hard to find the recipe. It was hard to find the most accurate recipe of this wonder cake. But, finally, I managed and here we are talking about it.

So this week, I tested the recipe. The preparation of the honey dough was pretty simple and strait, and the layers came out perfectly. They were fine, bit crispy and golden brown.

For the cream filling I had few difficulties. In the recipe, was not specified how much to boil it and which should be the order of ingredients. So, I had the surprise of a failed cream. On second try, I boiled the cream just enough to have it a bit thicker, but not more then 8 minutes. The cream must not be very thick or extremely liquid. Then, the assembly of the cake was simple. Very important is to leave enough time for the cake to cool in the fridge, before cutting and serve it.





Ingredients for Marlenka :

- 2 eggs

- 60 g butter

- 200 g crystal sugar

- 40 g honey

- half of teaspoon of baking powder

- 600 g flour

Ingredients for the cream filling :

- 230 ml sweetened condensed milk

- 2 eggs

- 30 g honey

- 60 g butter

- 100 g ground walnuts

Directions :

Start preparing the cake. Add the sugar and honey in a small saucepan on medium heat and stir until all melted and well blended. Then add the butter and mix well. Add the eggs, baking powder and mix well. Add the flour bit by bit stirring well. Add the flour until still kneadable but slightly hard. It should not come apart. Add flour or milk necessary to make the dough non-sticky. Separated the dough into 4-5 pieces, and roll it in into 5 large fine squares equally square.

Preheat the oven to 180°C. Line a parchment paper in a large pan. Place the dough layer inside. Bake each layer for 3 to 5 minutes, or until golden brown, then cool on an iron rack.

Prepare the cream filling. In a small saucepan melt the butter on medium heat. Then pour in the eggs lightly beaten and the honey. Stir well until combined. Add the condensed milk gradually and stir continuously. Leave the cream on heat until starting to become thicker, around 3-5 minutes. Let the cream cool a bit. Put filling between layers to ensemble the cake.

Sprinkle walnuts on top layer after the last fifth layer of filling. Melted chocolate drip to decorate. It is best to let the cake rest and cool in the fridge for minimum 6 hours or better, over night, before serving.


 















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