Markiza Cake is a luxurious, multilayered dessert that beautifully showcases classic European baking techniques. Made with delicate shortcrust pastry, airy meringue, and a luscious custard cream, each slice is a symphony of contrasting textures and flavors—crisp, creamy, tender, and rich. Often served during holidays and special occasions, this elegant cake is a true centerpiece for any dessert table.
Why You’ll Love This Recipe
Markiza Cake offers a sophisticated balance of textures—light meringue, buttery crust, and silky custard filling—making it unlike any standard layer cake. While the process is more involved than a typical cake, the result is a show-stopping dessert with impressive visual appeal and unforgettable flavor. Whether you’re celebrating a holiday, hosting guests, or exploring Eastern European confections, this cake is well worth the effort.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shortcrust Layers:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 2 egg yolks
- 2–3 tbsp cold water
For the Meringue Layers:
- 4 egg whites
- 1 cup granulated sugar
- 1/2 cup chopped walnuts or hazelnuts (optional)
For the Custard Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
For Decoration:
- Whipped cream
- White chocolate curls or sugar pearls
- Optional: caramelized nuts or fruit preserves
directions
1. Prepare the shortcrust pastry:
In a mixing bowl, combine the flour, powdered sugar, and salt.
Cut in the chilled butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Add egg yolks and cold water, one tablespoon at a time, mixing until a smooth dough forms.
Divide the dough into 3 equal parts. Roll each part into a thin rectangle or circle (to match your intended cake shape).
Transfer to a parchment-lined baking sheet and bake each crust at 350°F (175°C) for 12–15 minutes until lightly golden. Let cool completely.
2. Make the meringue layers:
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
Spread the meringue into three equal layers on parchment-lined baking trays (same dimensions as your crusts).
Sprinkle with chopped nuts if using.
Bake at 250°F (120°C) for 1 hour. Once done, turn off the oven and leave the door slightly ajar. Let the meringues dry inside the oven for an additional 30 minutes. Cool completely.
3. Prepare the custard cream:
Heat the milk in a saucepan over medium heat until hot but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture while whisking continuously to temper the yolks.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla. Let the custard cool completely, then beat in softened butter until smooth and creamy.
4. Assemble the cake:
On a serving board or cake plate, place the first shortcrust layer.
Spread a layer of custard cream over it, followed by a meringue layer.
Continue alternating layers (shortcrust → cream → meringue) until all components are used.
End with a smooth layer of custard cream or meringue on top.
5. Decorate:
Pipe or spoon whipped cream over the top as desired.
Add white chocolate curls or sugar pearls for a refined look.
Optional: garnish with caramelized nuts or a touch of fruit preserves for extra flair.
6. Chill and serve:
Refrigerate the assembled cake overnight to allow the flavors to meld and the layers to soften slightly. Slice gently with a serrated knife for clean portions.
Servings and timing
- Prep Time: 45 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes + chilling
- Servings: 12 slices
- Calories: 420 kcal per slice
Variations
- Chocolate twist: Add cocoa powder to the shortcrust or custard cream for a chocolate-infused version.
- Coffee cream: Infuse the custard with espresso or coffee extract for a rich mocha flavor.
- Fruit-filled: Spread a thin layer of raspberry or apricot jam between the layers before adding the cream.
- Nutty addition: Use hazelnut praline instead of chopped nuts for a deeper flavor profile.
- Mini Markiza cakes: Assemble the components into small rounds for individual servings.
storage/reheating
- Storage: Store in the refrigerator, covered, for up to 4 days.
- Freezing: Not recommended due to the delicate meringue and custard texture.
- Reheating: Not applicable. Serve chilled or at cool room temperature.
FAQs
Can I make this cake ahead of time?
Yes, it’s best made a day in advance. Chilling overnight improves the texture and flavor.
What’s the best way to cut the cake cleanly?
Use a sharp serrated knife and wipe clean between cuts. Chilled layers slice more easily.
Can I skip the nuts in the meringue?
Yes, they’re optional. The cake is delicious with or without them.
Can I use a store-bought crust?
For best results, make the shortcrust from scratch. Store-bought alternatives may be too thick or sweet.
What if my meringue cracks?
That’s okay! The cream layers will help hide imperfections during assembly.
Can I use pastry cream instead of custard?
Yes, but ensure it’s firm enough to hold its shape between layers.
Is this cake very sweet?
It’s moderately sweet, with balance from the buttery crust and creamy filling.
Can I make this gluten-free?
Yes, by substituting the all-purpose flour in the shortcrust with a 1:1 gluten-free baking blend.
How long does the custard cream last?
Once assembled, the custard holds well for several days in the cake, but not separately for long periods.
Can I toast the meringue?
It’s not necessary, as it’s fully baked. Toasting could cause over-drying or cracking.
Conclusion
Markiza Cake is a stunning celebration of texture and traditional European flavor. With crisp meringue, tender shortcrust pastry, and a dreamy custard cream, it’s a sophisticated dessert that delights with every bite. Though it takes a bit of time and care, the result is an elegant masterpiece that’s well worth the effort—ideal for holidays, special events, or when you simply want to impress.
PrintMarkiza Cake
Markiza Cake is an elegant European dessert with layers of buttery shortcrust pastry, crisp meringue, and silky custard cream. This decadent treat is perfect for holidays and celebrations, offering a sophisticated blend of textures and flavors.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes + chilling
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 2 egg yolks
- 2–3 tbsp cold water
- 4 egg whites
- 1 cup granulated sugar
- 1/2 cup chopped walnuts or hazelnuts (optional)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- Whipped cream (for topping)
- White chocolate curls or pearls (for decoration)
- Optional: caramelized nuts or fruit preserves
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Add egg yolks and 2–3 tbsp cold water, mixing until a dough forms.
- Divide the dough into 3 equal parts. Roll each part into a thin rectangle or circle. Place on parchment-lined baking sheets and bake for 12–15 minutes until lightly golden. Cool completely.
- Preheat oven to 250°F (120°C). Whip egg whites to soft peaks. Gradually add sugar and continue beating until stiff, glossy peaks form. Spread meringue evenly onto 3 parchment-lined trays (same size as crusts). Sprinkle with chopped nuts if using.
- Bake meringue layers for 1 hour. Turn off oven and let them dry inside with door slightly ajar for another 30 minutes. Cool completely.
- To make the custard cream, heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla, and cool completely. Beat in softened butter until smooth and creamy.
- Assemble the cake by layering shortcrust, meringue, and custard cream. Repeat layers, finishing with custard or meringue on top.
- Decorate with piped whipped cream and white chocolate curls or sugar pearls. Add optional caramelized nuts or fruit preserves for extra flair.
- Chill the cake overnight to allow flavors to meld and layers to soften slightly for easier slicing.
Notes
- For a nut-free version, omit chopped walnuts or hazelnuts.
- The cake is best when chilled overnight to allow layers to set.
- Use a serrated knife for cleaner slices due to delicate meringue layers.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg