Marlenka honey layer cake

Name: Marlenka honey layer cake
Ingredients: 150 g sugar; 150 g wildflower honey; 100 g butter; 2 eggs; 1/4 teaspoon salt; 1 packet baking powder (10 g); 600 g flour; 500 ml whipping cream; 6 eggs; 200 g wildflower honey; 3 tablespoons starch (24 g); 200 g butter; 250 g ground walnuts

Dessert - Marlenka honey layer cake by Sofia M. - Recipia

For Marlenka honey layer cake, the honey is heated until foamy, without caramelizing. Five honey layers surround a cream made with whipping cream and eggs, with ground walnuts between the layers and on top; after a few hours of resting, the layers soften and the dessert cuts into compact slices, with the layers still visible. Preparation: 40 minutes. Cooking: 35 minutes. Resting: 4 hours and 55 minutes. Total time: 6 hours and 10 minutes. Servings: 20. About 545 kcal and 8 g protein per serving.

Ingredients

For the layers

150 g sugar
150 g wildflower honey
100 g butter
2 eggs
1/4 teaspoon salt
1 packet baking powder (10 g)
600 g flour

For the cream

500 ml whipping cream
6 eggs
200 g wildflower honey
3 tablespoons starch (24 g)
200 g butter

For decorating

250 g ground walnuts

Preparation

1. Put the honey and sugar in a saucepan over medium heat and warm for 3 minutes, stirring, until foamy without darkening. Turn off the heat and stir in 100 g of butter. 2. Let the mixture cool for 10 minutes, then add the 2 eggs, salt and baking powder. Mix in the flour and divide the dough into 5 parts. 3. Roll out each part on baking paper to fit a 24 x 36 cm pan. Bake the layers one at a time at 180°C, for 4 minutes each, until the edges just start to color. 4. To make the cream, mix 100 ml of whipping cream with the 6 eggs, honey and starch until smooth. Gradually pour in the remaining 400 ml of whipping cream, then cook the mixture in a double boiler for 12 minutes, stirring, until it thickens slightly. 5. Let the cream cool for 45 minutes, then mix in 200 g of softened butter. The cream will stay fairly loose. 6. Spread cream and ground walnuts between the layers, then spread cream and walnuts on top of the last layer. Leave the cake to rest for 4 hours, until the layers soften.

Notes

I serve it with black coffee, cut into small slices. For the layers in a 24 x 36 cm pan, roll the dough out to the size of the pan; on a large oven tray the layers come out thinner, so check them before the 4 minutes are up. Roll out the dough while it is still soft, as it firms up as it cools. Mild-tasting wildflower honey lets the cream and layers take center stage; bitter honey comes through more strongly after baking. I make it the night before, so the layers soften by serving time. Keep the cake covered in the fridge for no more than 3 days. In the cream, you can replace the starch with the same amount of flour, that is, 3 tablespoons; the dessert contains gluten, nuts, dairy and eggs.