Marlenka Honey Cake Full Recipe 

Marlenka is an Ancient Honey Cake. Very popular as well in Hungary.  The Armenian Version of this recipe just has more nuts.  Fairly simple to prepare and defintitely a  crowd pleaser.  

1) Using Parchment paper, cut into size of your oven safe dish, can go up the sides of the dish as well.  It can be round, square or rectangular. The dimensions do not matter, the only that does matter is the thickness of the dough. 

2) In a mixing bowl, combine the eggs and sugar.  After combining set aside. 

3) Take a large saucepan over low heat, and melt the butter.  To the melted butter, add the honey, the egg and sugar mixture and baking powder.  Mix constantly until the mixture is well blended and almost foamy.  Remove the saucepan off the heat and stir in the all purpose flour until a dough is formed.  (If the dough is very sticky, simply add a little sprinkle of flour at a time, until dough is no longer sticky to your fingers)

4) Take the dough and place on a clean flat surface and cut the dough into 5 equal pieces. Place the dough on the wax or parchment paper using all 5 pieces, then cover each dough segment with plastic wrap to keep warm. 

5) Flour your rolling pin, roll out one section of dough to fit your baking dish no thicker or thiner than 1/4 inch thick.  Place on prepared cookie sheet and bake in the preheated oven for 3 to 5 minutes.  Or until just barely golden.  Remove after the baking is complete and place on a wire rack to cool down.  Repeat these steps until all the remaining sections of dough are baked.  Flour each cookie sheet when placing new dough on the baking sheet.

6) For the Cream Filling, in a large mixing bowl, combine sweetened condensed milk, honey, butter and eggs. In a large pot on medium heat, pour mixture into the pot and  stir constantly, bring to a boil until the mixture thickens.  Remove from the heat and allow for it to cool completely. 

7) After everything cools down, alternate the 5 layers with a cream filling.  Place on a serving dish either before or after spreading the cream filling.  Top with crushed nuts, and using a squeeze bottle you can also top with stripes of melted chocolate.  

8) Allow the cake to sit for atleast 8 hours before serving.  Chill in the refrigerator.  

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