Low Sodium Marlenka
Indulge in the delightful flavors of Low Sodium Marlenka, a healthier twist on the classic Armenian honey cake that’s perfect for those watching their sodium intake. This tender, multilayered dessert features thin, golden layers of honey-infused dough, delicately assembled with a light, creamy filling made from unsalted butter and sweetened condensed milk. Each layer is baked to perfection, creating a texture that softens beautifully as the cake rests, allowing the rich flavors of honey and walnuts to meld together. The final touch of ground walnut and crumb coating adds a rustic charm and nutty crunch to this elegant treat. Perfect for special occasions or teatime indulgence, this low-sodium version retains all the charm of the traditional Marlenka without compromising on flavor. Serve chilled or slightly softened for a dessert that’s as light as it is unforgettable.
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Ingredients
- 500 grams All-purpose flour
- 115 grams Unsalted butter
- 200 grams Honey
- 150 grams Granulated sugar
- 2 large Eggs
- 5 grams Baking soda
- 15 milliliters Fresh lemon juice
- 397 grams Sweetened condensed milk
- 200 grams Unsalted butter (for filling)
- 100 grams Ground walnuts
Directions
Step 1
In a medium-sized saucepan, melt 115 grams of unsalted butter over low heat. Add 200 grams of honey and 150 grams of granulated sugar, stirring until the sugar dissolves. Remove from heat and let it cool slightly.
Step 2
In a mixing bowl, lightly beat 2 large eggs. Gradually incorporate the cooled honey mixture into the eggs while continuously whisking to prevent the eggs from cooking.
Step 3
In a separate bowl, combine 500 grams of all-purpose flour with 5 grams of baking soda.
Step 4
Add the flour mixture to the honey and egg mixture, stirring until you form a consistent dough. If necessary, use your hands to knead the dough until smooth.
Step 5
Preheat your oven to 170°C (340°F).
Step 6
Divide the dough into 6 equal parts. Roll each piece into a thin layer approximately 23 cm in diameter. Use a plate to cut out a perfect circle; reserve the trimmings for later use.
Step 7
Place each rolled layer on baking parchment. Bake each for around 5 to 7 minutes, or until light golden brown. Allow them to cool.
Step 8
To make the filling, beat 200 grams of unsalted butter (softened) with the entire can of sweetened condensed milk (397 grams) until light and fluffy.
Step 9
To assemble, place one layer on a serving plate and spread with a thin layer of the filling. Repeat with all layers, stacking them one on top of the other.
Step 10
Grind the reserved trimmings along with 100 grams of ground walnuts into fine crumbs. Use this mixture to coat the top and sides of the Marlenka for a beautiful finish.
Step 11
Let the cake rest in the refrigerator for at least 8 hours or overnight. This allows the layers to soften and the flavors to meld together.
Step 12
Before serving, allow the cake to come to room temperature for about 30 minutes. Slice and enjoy a delicious piece of low sodium Marlenka.
Nutrition Facts
| Serving size | (1782g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7351.1 |
| Total Fat 375.0g | 0% |
| Saturated Fat 192.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1198.2mg | 0% |
| Sodium 2078.9mg | 0% |
| Total Carbohydrate 927.9g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 534.3g | |
| Protein 114.3g | 0% |
| Vitamin D 212.4IU | 0% |
| Calcium 1426.8mg | 0% |
| Iron 29.7mg | 0% |
| Potassium 2775.0mg | 0% |
Source of Calories