Marlenka is a traditional Armenian honey cake that layers thin, sticky cake rounds with sweet condensed milk and nuts. It has become widely loved beyond its origins, and a gluten-free version made it even more popular in some households.
My family first discovered Marlenka thanks to my sister’s wonderful nanny from the Czech Republic. When she began bringing us the gluten-free variety, my children adored it. I avoided trying it for a long time because the classic version is very sweet, and I was trying to reduce sugar in my diet.
There were always two main issues for us: the cake contains regular milk and it’s high in sugar. I wanted a version that kept the flavour and texture I loved but reduced the things that didn’t work for our health needs. So I set out to create my own take on Marlenka — a simpler, lower-fructose version using a healthier condensed milk.
Last summer I discovered that conventional milk and dairy products were triggering a longstanding eczema problem on my hands. Cutting dairy out of my diet made a dramatic difference: my skin cleared and irritation eased. Not long after that I was asked to try A2 milk. I was sceptical at first — I assumed milk was milk — but I was willing to experiment.
To my surprise, I didn’t react to A2 milk. For those unfamiliar with it, A2 milk comes from cows that produce only the A2 beta-casein protein. Most modern European dairy herds produce both A1 and A2 proteins. Some researchers suggest the A1 protein can be harder to digest and may trigger inflammation in sensitive people; whatever the explanation, switching to A2 made a practical difference for me.
That opened up new options in the kitchen. Rather than rely on coconut- or nut-based dairy alternatives that change the flavour and texture of baked goods, I could make recipes with real milk that behaved much like conventional dairy in cooking. The first thing I wanted to test was condensed milk, an ingredient used in many desserts and a key component of Marlenka.
I have previously made fully dairy-free condensed milk using canned coconut milk, but its coconut flavour can dominate and usually needs chocolate or strong flavouring to disguise it. For this version I make a healthier condensed milk using A2 milk and a lower-fructose sweetener, xylitol. You can of course use ordinary white sugar if you prefer, or leave out the optional coconut oil and substitute a tolerated dairy fat such as goat’s butter if that suits you — goat’s milk proteins are often A2-only and may be tolerable for some people.
The condensed milk keeps well in the fridge, stored in a sterilised jar, and can be used in many recipes beyond these cakes. I generally make small batches of sweet treats to limit temptation, but the condensed milk recipe below makes enough for several cakes or to use elsewhere.
The version I’m sharing is sticky, honey-sweetened and nutty — a lighter take on Marlenka that keeps the spirit of the original while cutting down on fructose where possible. I used xylitol in both the condensed milk and the cake in one test and it produced a delicious result. If you prefer honey in the cake, that works very well too.
Marlenka & Healthier Condensed Milk
Gluten-free, soya-free, refined sugar-free option, low-fructose adaptation
Serves: 6 small cakes | Author: Vicki Montague – the Free From Fairy
Ingredients
- For the condensed milk:
- 400 ml A2 milk
- 100 g xylitol or white sugar
- Optional: 20 g virgin coconut oil or goat’s butter (melted and cooled)
- For the cake:
- 1 medium free-range egg
- 50 g xylitol or set honey
- 20 g coconut oil (melted and cooled) — optional
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 100 g ground almonds
- Nuts for decorating (whole almonds or crushed nuts)
Instructions
- Make the condensed milk: In a small saucepan combine the A2 milk and xylitol (or sugar). Stir over medium heat until the sweetener dissolves and the mixture reaches a gentle boil.
- Reduce the heat to very low and simmer the milk, stirring occasionally, for around 1 to 1½ hours. The milk should thicken and darken to a caramel colour; simmer until it reaches the consistency you prefer.
- If using, stir in the melted and cooled coconut oil or goat’s butter. Pour the condensed milk into a sterilised jar and chill. It will thicken further as it cools.
- Make the cake layers: Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper.
- Whisk the xylitol (or honey) with the egg until light and frothy.
- Add the melted and cooled coconut oil (or omitted if you prefer), the baking powder and vanilla extract, and whisk briefly to combine.
- Fold in the ground almonds to form a very wet batter.
- Spread the batter thinly and evenly over the prepared baking tray to about 2 mm thickness. It does not need to be perfectly neat because you will cut shapes from it after baking.
- Bake for approximately 8 minutes, until the edges begin to colour and the center is set. Timing will vary by oven; watch closely so the layers do not overbrown.
- Allow the baked sheet to cool in the tin, then cut small circles from the sheet.
- Sandwich three cake circles together with the condensed milk, adding crushed nuts between layers if you like. Spread a little more condensed milk on top and decorate with crushed nuts or a whole almond.
These little cakes are best eaten within a few days. Store them in an airtight container in the fridge if you used the condensed milk, and bring to room temperature before serving for the best texture. The condensed milk will keep refrigerated for up to two weeks.
Variations and tips: you can replace xylitol with regular sugar if preferred, use honey in the cake batter for a more traditional flavour, or add a pinch of cinnamon or cocoa to the filling for a different twist. If you are avoiding dairy altogether, you can adapt condensed milk recipes made from coconut milk, though the flavour will be noticeably coconut-forward.
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I was paid to create this recipe for the A2 milk company. It is an original recipe and all opinions and writing are my own.