marlenka

The nobility in its name and the effort involved in making it are indicators of how much respect Marlenka deserves. It contains honey in both its cake and cream; While talking about him, it is enough to talk about it with great eloquence.

Marlenka emerged from Armenian cuisine and fascinated the Slavic geography. Well, we have had our share of this honeypot and especially now, we have made it the best friend of our coffee. The fact that it does not contain a high amount of sugar, that it tastes like honey, and that it is not covered with cream are little excuses that we take shelter behind to enjoy the meal.

With its light taste, I declare you the new dessert of tea hours, golden days and best of all, summer! How about getting our ice cold orange juice and lemonade, putting on our glasses and eating our cake?

Even if the sea was at our feet, don't touch our joy!

If you are going to use milk, placing a wooden spoon in it while boiling will prevent the milk from overflowing.

For the marlenka, beat the eggs and granulated sugar in a deep bowl with a mixer until the sugar dissolves completely and the mixture becomes creamy (about 3–4 times).

Put butter and honey in a small saucepan. Heat over low heat until the butter melts and the mixture comes together (do not boil). When it cools down, slowly add it to the egg mixture and continue whisking.

Mix flour and baking powder in a separate bowl. Add the egg mixture little by little and start kneading it with a spatula or by hand.

Obtain a soft dough that does not stick to the hand. Carefully adjust the amount of flour if necessary.

Divide the dough into 4 equal parts. Spread each one on wax paper. Bake each layer one by one for 5-7 layers in a preheated oven at 170°C. When it changes color slightly, remove it from the oven and let it cool.