"MARLENKA" – a magical dessert from the Czech Republic! A delicate honey cake with a delicious ice cream filling.

Good afternoon friends Welcome to the kitchen of the Lovely Hostess Today we're making the famous Marlenko cake Its story began in Czechia It was originally prepared as a cake Today I’m offering you a taste of this delightful pastry It features a delicate honeyed dough paired with an incredibly delicious filling It's incredibly easy to prepare The video description includes the ingredient quantities Please like this video and subscribe to the channel Thank you So I cracked 3 eggs into the saucepan I'm adding sugar and honey Also add salt baking soda and butter here I put everything in the pan and stirring constantly cook until the sugar and butter have fully dissolved Gradually as the butter melted and the sugar dissolved the mixture took on this light foamy texture And I vigorously stir remove from the heat and immediately gradually incorporate the flour into the hot mixture I gradually add and mix the dough with a whisk Use a larger bowl because I used Packing it in tightly is awkward of course and you must add the flour gradually because The mixture will start to clump and initially be hard to break up but with continuous vigorous stirring it will gradually smooth out It will become uniform We keep mixing actively and eventually we end up with a honeyed dough I line the baking sheet with parchment paper place all the dough here at once and now I need to spread it out evenly over the parchment It's easier to do this right on the table just like this using a spatula to spread it out The dough is very sticky but you can still just stretch it out easily with a spatula My oven is preheated to 180 degrees I'm transferring the parchment paper to the baking sheet and placing it in the oven for abou For 10 to 12 minutes But ovens vary so keep an eye on the dough as it browns very quickly The dough needs to be browned to this intense golden amber dark hue That's it I'm letting the skin cool down and preparing the cream The cream consists of three ingredients: condensed milk sour cream and 33% heavy cream They must be absolutely cold I’m combining all of this in the mixer bowl and will whip it up Start at low speed then gradually increase and beat until light and fluffy The cream is ready This is what it looks like—unbelievably delicious creamy and delicate Now this cooled honey cake needs to be crushed into crumbs You can do this by hand but it 's easier to use the technique So I'll crush the cake into crumbs in two stages The crumb should be uniform and fine Transfer to a deep bowl and finely chop the remaining crust We end up with this fragrant amber-colored crumb I transfer slightly less than half into another bowl about a third of the total We'll need her for crumbling our pastries And I immediately pour the bulk of the crumbs into the cream and mix it all together This is the texture the crumb should have Now I'll shape it into balls Take about one tablespoon of dough shape it into a ball then roll it in the crumbs It's so easy to do— the dough doesn't stick to your hands at all I don't even wet my hands and I can still shape it into perfect balls If you want them perfectly even or rather identical then portion the dough accordingly I estimate roughly by eye and it all turns out just right So friends we shape them like this and all the pastries are ready This is a wonderful shortcut to honey cake when you're craving medovik but don't feel like fussing with layers or rolling out dough Or if you don't even feel like making a poured honey cake these pastries are simply a lifesaver—especially when paired with that cream they're absolutely delicious The honeyed dough here is incredibly fragrant and delicious not to mention the filling— you can imagine just how tasty it is From this amount of ingredients I made 11 cupcakes That's plenty of big ones Then let them chill in the refrigerator for a couple of hours and they’ready to serve and enjoy as delicious little pastries For convenience I transfer everything onto one plate and refrigerate it for 2 hours If you have time tidy up before bed Well the pastries of course are soaked through and it happens very quickly—here's what they look like sliced open Incredibly tender exceptionally flavorful and fragrant to your preference You can add nuts inside if you'd like of course Even like this these pastries are simply delightful Go ahead and make them—I’m looking forward to your feedback Wishing you peace and kindness Bye for now