Fast Marlenka

A quick version of Marlenka - popular cakes in Slovakia and the Czech Republic. It is not necessary to roll out the crust and only three are baked instead of 6-7.

Preparation steps

Melt the butter over the steam, and add the other ingredients for the crust. Mix everything well. If the dough is very thick, add milk. The dough should not be as thin as for pancakes, but not too thick. It should fall in a jet from the welder / shaker. When the dough is ready, divide it into three equal parts. Each weighs approximately 450g but is best measured.
Preheat the oven to 180C, line the baking tray with baking paper and bake the crust for about 15 minutes. They are ready when the dough starts to separate from the edges of the baking sheet. The tray measures 29x23, and can be round 26. Carefully separate the crusts from the baking paper and leave them to cool (you can also vice versa, leave them to cool and then remove the paper).
For the filling, whisk the softened butter and gradually add condensed milk. Stir until everything is combined. If desired, condensed milk can be caramelized by pouring water into the sherpa and placing an unopened can, and cook everything together for about 2.5-3 hours.
Trim the edges of the bark about 1.5 cm on each side, and preserve the ends. Fill the crust, but leave a little filling to coat the sides and top of the cake. Sprinkle the top of the cake with crumbled ends and, if desired, ground walnuts. Leave the cake in the cold for at least 4 hours, preferably overnight. The longer the cake stands the better.

Serving

With coffee or tea or milk.

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