Markiza Cake (Marquise Cake) is a stunning layered dessert made with tender shortbread, crisp meringue, crunchy walnuts, and silky sweetened condensed milk buttercream. This Eastern European favorite delivers rich flavor and irresistible texture in every bite. While it takes some time to prepare, the result feels elegant and celebratory.
If you want a cake that turns heads and disappears fast at gatherings, Markiza Cake (Marquise Cake) delivers every time.
I first tasted this cake at a big family holiday where the dessert table overflowed with options. Yet everyone reached for the same cake again and again. The crisp layers, creamy filling, and nutty crunch made it unforgettable. I remember watching the host slice it carefully, revealing the beautiful layers inside. Later, I learned how much effort went into rolling each thin sheet of dough and baking them one by one. Since then, I make this cake for milestone celebrations, and it never fails to impress.
Ingredients
Equipment
Method
- Mix baking soda with vinegar and set aside.
- Cream butter until smooth. Add egg yolks gradually, then sour cream, vanilla, and baking soda mixture. Mix in flour to form dough. Chill 30 minutes.
- Whip egg whites while gradually adding sugar until stiff glossy peaks form.
- Roll dough thinly on baking sheet. Spread meringue, sprinkle walnuts, and bake at 350°F for 15-20 minutes until golden. Cool completely.
- Whip butter until pale and fluffy. Slowly add condensed milk and mix until combined.
- Layer cooled cake layers with buttercream. Frost outside and decorate with walnuts. Refrigerate 12 hours before serving.
Nutrition
Notes
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Let us know how it was!What Makes Markiza Cake (Marquise Cake) So Special?
The Perfect Balance of Texture
Markiza Cake (Marquise Cake) stands out because it combines multiple textures in one harmonious dessert. First, you get delicate shortbread layers that remain slightly crisp yet tender. Then, a glossy meringue layer adds lightness and crunch. Finally, chopped walnuts bring a nutty bite that balances the sweetness.
Because the cake rests after assembly, the buttercream softens the layers just enough. As a result, each slice cuts cleanly while still maintaining structure. Unlike overly soft cakes, this one holds its shape beautifully.
Moreover, the contrast between creamy filling and crisp meringue creates a satisfying mouthfeel. Every forkful offers something different, which keeps guests coming back for more.
Sweetened Condensed Milk Buttercream
The buttercream in Markiza Cake (Marquise Cake) uses sweetened condensed milk whipped into fluffy butter. This style, often called Russian buttercream, feels lighter than traditional powdered sugar frostings.
Since the butter whips until pale and airy before adding condensed milk, the texture becomes smooth and silky. Additionally, you can customize the flavor easily. Use dulce de leche for caramel depth, cocoa powder for chocolate richness, or dissolved instant coffee for a subtle mocha twist.
Because this buttercream sets well in the refrigerator, it also makes decorating easier. You can pipe borders, lattice patterns, or simple swirls with confidence.
Ingredients You'll Need
Shortbread Base Components
To build Markiza Cake (Marquise Cake), start with simple pantry ingredients:
- Unsalted butter, room temperature
- Egg yolks
- Sour cream
- Baking soda activated with vinegar
- Vanilla extract
- All-purpose flour
The butter provides richness, while egg yolks add tenderness. Sour cream introduces slight tang and softness. Meanwhile, vinegar activates the baking soda, ensuring the dough remains light rather than dense.
Chill the dough before rolling because it becomes easier to handle and less sticky.
Meringue and Filling Ingredients
For the meringue layer, you will need:
- Egg whites
- Granulated sugar
- Chopped walnuts
Whip the egg whites until glossy stiff peaks form. Gradually adding sugar ensures stability and volume. Always use a clean, grease-free bowl so the meringue whips properly.
For the buttercream:
- Unsalted butter
- Sweetened condensed milk
Optional flavor additions include cocoa powder or dissolved instant coffee.
Step-by-Step Guide to Making Markiza Cake (Marquise Cake)
Rolling and Baking the Layers
First, divide the chilled dough into equal portions. Then roll each portion thinly on the back of a baking sheet. Trim uneven edges and re-roll scraps to maintain uniform size.
Spread a generous layer of whipped meringue over the dough. Sprinkle chopped walnuts evenly across the top. Bake at 350°F until the meringue dries and the base turns golden.
Because the layers bake quickly, monitor them closely. Rotate pans if necessary for even browning. Transfer baked layers carefully to cool completely before assembling.
Repeat the process for all layers. Although this step requires patience, it defines the cake's signature look and texture.
Preparing the Buttercream
While layers cool, whip softened butter for several minutes until it becomes pale and fluffy. Then slowly drizzle in condensed milk while mixing on low speed. Avoid overmixing once combined to prevent separation.
If you choose to add cocoa or coffee, fold it in gently after the buttercream forms.
The finished buttercream should look smooth and airy. If it appears too soft, refrigerate briefly and re-whip.
Assembling and Decorating Markiza Cake (Marquise Cake)
Layering the Cake
Place a small amount of buttercream on your serving platter to anchor the first layer. Position the first cake layer meringue side up or down, depending on preference.
Spread a thin, even layer of buttercream. Continue stacking layers and frosting between each one.
For easier spreading, you may place meringue sides down. This creates a smoother surface and prevents tearing.
Once stacked, apply a thin crumb coat around the entire cake. Refrigerate briefly to set before finishing.
Finishing Touches
Press chopped walnuts along the sides for texture and decoration. If desired, prepare extra buttercream for piping.
Create a lattice design across the top using a small star tip. Add decorative buttercream stars at each intersection. For an elegant touch, place white chocolate crisp pearls on top.
Refrigerate the cake for at least 12 hours before serving. This resting period allows flavors to meld and layers to adhere.
FAQ About Markiza Cake (Marquise Cake)
1. Can I make Markiza Cake (Marquise Cake) ahead of time?
Yes. In fact, it tastes better after resting 12-24 hours. You can refrigerate it for up to three days.
2. Can I freeze Markiza Cake (Marquise Cake)?
Yes. Wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator.
3. Why did my meringue deflate?
Grease or egg yolk contamination prevents proper whipping. Always use clean equipment.
4. Can I reduce the sweetness?
You can substitute dulce de leche for deeper flavor or reduce sweetness slightly by adding cocoa powder.
5. Can I make it gluten-free?
Use a reliable gluten-free flour blend designed for baking. Ensure it performs well in cookie-style doughs.
Conclusion
Markiza Cake (Marquise Cake) transforms simple pantry ingredients into a show-stopping layered dessert. Although it requires patience, the process feels rewarding. Each crisp layer, creamy filling, and nutty bite delivers rich flavor and beautiful presentation.
Whether you prepare it for holidays, birthdays, or special gatherings, Markiza Cake (Marquise Cake) always earns praise. Once you slice into its elegant layers and taste the balance of textures, you will understand why this cake remains a treasured family favorite.
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