Nut-Free Marlenka

Indulge in the rich, honeyed layers of this Nut-Free Marlenka, a delightful twist on a traditional Eastern European dessert made accessible for those with nut allergies. This recipe features thin, golden-brown cake layers infused with a buttery honey sweetness, expertly balanced with a luscious cream filling made from whipped cream, evaporated milk, and a hint of vanilla. The dough is easy to prepare and bakes to perfection, creating tender, melt-in-your-mouth layers without requiring any nuts. Ideal for celebrations or an elegant everyday treat, this nut-free version maintains all the decadent charm of the classic Marlenka while catering to dietary needs. Serve it chilled after allowing the cake to rest in the fridge, ensuring every bite is irresistibly creamy and flavorful. Perfect for both novice and seasoned bakers, this honey cake masterpiece is sure to impress!

Nutriscore Rating: 50/100

Prep Time:60 mins

Cook Time:45 mins

Total Time:105 mins

Servings: 10

Ingredients

• 100 grams unsalted butter
• 150 grams granulated sugar
• 250 grams honey
• 500 grams all-purpose flour
• 1 teaspoon baking soda
• 2 large eggs
• 400 grams evaporated milk
• 300 ml whipping cream
• 1 teaspoon vanilla extract
• 100 grams powdered sugar

Directions

Step 1

Preheat your oven to 170°C (338°F). Line two baking sheets with parchment paper.

Step 2

In a medium saucepan over low heat, melt the butter. Add the granulated sugar and honey, stirring continuously until the mixture is smooth and the sugar has dissolved. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, sift together the flour and baking soda. Set aside.

Step 4

Lightly beat the eggs in a separate bowl and gradually add to the cooled butter mixture, mixing well.

Step 5

Slowly incorporate the wet ingredients into the dry ingredients, stirring until a smooth dough forms. It should be slightly sticky but manageable.

Step 6

Divide the dough into four equal parts. Roll out each part on a well-floured surface into a thin rectangle, about 1/8 inch thickness.

Step 7

Transfer the rolled dough onto the prepared baking sheets and bake each sheet separately for about 8–10 minutes or until golden brown. Allow to cool fully on a wire rack.

Step 8

For the filling: In a mixing bowl, combine evaporated milk, whipping cream, vanilla extract, and powdered sugar. Whisk until you get a fluffy and thick cream.

Step 9

Assemble the cake by placing one baked layer on a serving plate. Spread a generous amount of cream over the layer, then repeat with the remaining layers and cream. Cover the whole cake with the remaining cream nicely.

Step 10

Trim the edges for a clean finish if necessary, and use crumbs from the trimmings to garnish the top and sides.

Step 11

Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld and the cake firm up.

Step 12

Serve cold and enjoy your nut-free Marlenka!

Nutrition Facts

Serving size	1908.8 grams (1908.8g)

Amount per serving	% Daily Value*
Calories	5739

Total Fat 200.90g	258%
Saturated Fat 114.40g	572%
Polyunsaturated Fat 0.00g
Cholesterol 909mg	303%
Sodium 1997mg	87%
Total Carbohydrate 884.20g	322%
Dietary Fiber 13.60g	49%
Total Sugars 500.10g
Protein 96.30g	193%

Vitamin D 402IU	2010%
Calcium 1319mg	101%
Iron 27mg	152%
Potassium 2165mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 6.7%

Carbs: 61.7%